Paleo Apple and Bacon Rosemary Pork Burgers

It’s been awhile & I apologize for not keeping up with this blog, but life has a way of getting in the way of “fun” stuff. So, to make up for it, I’m going to post some more recipes that I have found in the meantime. This recipe is from my favorite paleo blogger, Juli, over at; full link is at the bottom of the page.¬†These burgers are really & I mean REALLY good, I usually don’t like cooked apples (it’s a texture thing), but I liked them in these burgers.


  • 1-1.5 lbs ground pork
  • 6-8 strips of bacon, cut into 1 inch pieces
  • 1 apple, cored & diced
  • 1-2 tablespoons rosemary (depending on how much you like rosemary)
  • salt & pepper, to taste


  1. Heat up a medium sized skilled over medium heat
  2. Chop up your bacon and add it to the pan
  3. Let bacon cook for a bit until some of the fat seeps out and the ends of the bacon begin to turn up
  4. Then add your apple to begin to cook down.
  5. While the bacon and apple are cooking for the next 5-7 minutes, throw your ground pork in a bowl, add your rosemary and salt and pepper and use your hands to combine everything! If you don’t use your hands, it won’t taste right.
  6. Once your bacon and apples are done cooking, use a slotted spoon to add them to a paper towel on a plate to let cool. Keep the bacon fat in the pan unless you have a ton, in that case pour a little in your handy dandy bacon fat jar.
  7. Now time to make your patties!
  8. Take a small ball full of meat, I’d say smaller than a lacrosse ball, ball it up and then smash it down with your thumbs to make a patty. You want this a bit thinner than a normal burger though.
  9. Then make another one!
  10. Now, place a spoonful of your bacon & apple mixture on top of one of your patties, then plop another patty on top, then use your fingers to seal up the sides. Pinching technique works best.
  11. Repeat. I got 3 burgers out of 1 lb of ground pork
  12. Reheat your skillet with the leftover bacon in it
  13. Add your stuffed burgers to the pan. Cook for about 5 minutes per side (depending on thickness)

Link to original recipe: Paleo Apple and Bacon Rosemary Pork Burgers


Slow Cooker Baby Back Ribs + Paleo BBQ Sauce

Ok, you have to try these and I mean HAVE to. If you don’t have a slow cooker, go buy one just to make these ribs – believe me, it will be worth it. This recipe comes from the blog, she always has fun things going on and has some great recipes. This is the best barbecue sauce I have ever eaten and I’ve eaten a lot in my life. I make it in double batches just for my husband and me and it still disappears like we have teenagers drinking it out of the jar.

Prep time: 45 min; Cook time: 6 hours (totally worth it)

Makes 2 cups BBQ sauce and 2-3 lbs ribs


  1. 2 cups tomato sauce
  2. 2/3 cups unsweetened apple sauce
  3. 4 tablespoons coconut aminos (I use Bragg liquid aminos because that’s what I can find here)
  4. 2 tablespoons dijon mustard (I use brown mustard because I like it better)
  5. 2 teaspoons hot pepper sauce
  6. 1/2 teaspoon black pepper
  7. 1 tablespoon ghee or grass-fed butter
  8. 2 cloves garlic, finely minced (or not so fine; if you want chunks, use chunks)
  9. 2 teaspoons chili powder
  10. 1 teaspoon paprika
  11. 1/2 teaspoon cayenne (use more for extra spice)
  12. 1 yellow onion, medium dice (I usually use two & slice them)
  13. 2-3 lbs pork baby back ribs
  14. Salt, pepper and garlic powder to taste


  1. Mix tomato sauce, apple sauce, vinegar, aminos, mustard, hot pepper sauce and black pepper until they are combined
  2. In a medium saucepan melt butter over medium heat and add garlic, chili powder, paprika and cayenne, stirring until fragrant (or until you want to climb into the pot and lick the bottom – you will know what I mean when you make this)
  3. Stir in your tomato sauce mixture and bring to a boil
  4. Simmer gently uncovered for 25-30 minutes (stir every once in awhile & scrape the sides of the pot)
  5. Cool to room temperature in a mason jar or other refrigerator safe container (1 batch fits in a quart jar, for a double batch, I use a quart & a pint jar; Note: use wide-mouth jars, it’s much easier to pour into)
  6. Meanwhile prep your crockpot by dicing (or slicing) one (or two) yellow onion(s) and spreading it/them on the bottom of your slow cooker
  7. Liberally season your racks of ribs with salt, pepper and garlic powder
  8. Cut your racks to fit into the slow cooker then stack a rack of ribs, coat with BBQ sauce and repeat unti it’s full
  9. Cook on low for 6-8 hours until the meat is falling off the bone
  10. Serve with a dipper (or large bowl full) of BBQ sauce on the side

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