I was on the run today and needed a quick bite. Not us how I ever missed this place when I was living downtown, but it’s killer. Located just south of 7th St on Congress, Wholly Cow features local, grass-fed beef in all their burgers, Philly cheesesteaks, reubens and chili as well as locally-grown organic produce.
I went with the Fit Cross Burger and Sweet Potato Fries (yeah, yeah, yeah, I know they’re not paleo, but it was one of those days 😉 The burger was hugged between two portobello mushroom caps with lettuce, tomato and onions. The mushroom caps are a nice change from my standard naked burger. There’s something just not quite right about having to eat a burger with silverware and lettuce cups tend to disintegrate about halfway through. I’ve had other restaurants attempts at shroom buns, but most of the time you end up with one of two things. The caps are either raw and end up crumbling, or they are over marinated or cooked to the point that they are a slimy mess. This was perfect. I’ll definitely be back and will have to checkout their S. Lamar location inside Zen Food Mart and Convenience Store. Zen is also known for their selection of local organic produce for sale as well as organic non-GMO Fredericksburg Peaches while you’re there. Noms!!!
The original location is located inside the new ZEN Food Mart Convenience Store at 3010 S. Lamar Blvd., Austin, TX 78704. 512-394-8156.
Restaurant hours are:
Mon-Thurs from 7AM – 9:30PM.
Friday & Saturday 7AM -10:30PM.
Sunday 10:30AM – 8:30PM.
The downtown location is at 619 Congress Ave, Austin, TX 78701. 512-425-0811
Monday – Thursday 8AM – 9PM.
Friday 8AM – 3AM. Saturday 10AM – 3AM.
Sunday 10:30AM – 8:30PM.
Who doesn’t like traditional pork carnitas? This is a great way to recreate restaurant quality juicy and crispy carnitas without the restaurant.
2 tbsp Coconut Oil
1 (4-5 lb.) Boneless Pork Shoulder, excess fat trimmed
1 cup Chicken Stock
1 Large Yellow Onion, sliced thin
8 Cloves Garlic, minced
2 tbsp Chipotle Powder
4 tsp Cumin
3 tsp Chili Powder
1 1/2 tsp Salt
1 tsp Black Pepper
1. Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the crockpot.
2. Add remaining ingredients. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
3. Once the pork is cooked, preheat broiler to high heat and cover two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
4. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
5. Repeat with the other baking sheet of pork.
6. Serve immediately in a salad, with eggs, over vegetables, in a soup or whatever sounds good to you! Or cover and refrigerate or freeze.
If tacos are your thing and you nees your tortilla fix, check local organic grocers like Whole Foods and Trader Joes if available. This is a really good recipe to try at home. Keep in mind that you can’t expect them to be like corn or flour tortillas. They will differ from them as much as corn and flour tortillas differ from each others. If convenience and availability is a factor and you MUST have tortillas, remember corn are always a better option. Be sure to check labels and avoid any hydrogenated oils (lard and other animal fats are ok) and wheat flour that may have been added. http://snapguide.com/guides/make-paleo-tortillas/