Low Carb OMAD Pork Shoulder with Sauteed Zucchini
How to Make It
Step 1
Season the pork shoulder with kosher salt and black pepper on both sides. Turn the Instant Pot on the saute setting and wait until it says “hot.” Add in the avocado oil.
Step 2
Place the seasoned pork shoulder into the pot and allow it to sear for several minutes until nicely browned. Flip the pork shoulder and repeat on the other side.
Step 3
Remove the pork shoulder to a plate. Add and smashed garlic cloves and the sliced white onion. Sure with a spoon until nicely browned. Take note that this recipe used one small onion cut into a julienne. The ingredient list above does not include it as it is not meant to be eaten after the pork is braised.
Step 4
Deglaze onions and garlic with a mixture of chicken broth and soy sauce, scrape the bottom to remove any browned bits from the bottom.
Step 5
Place the pork shoulder back into the Instant Pot and add a bay leaf. Set the pot on high pressure for an hour and a half.
Step 6
In the meantime, slice the yellow zucchini half lengthwise and then cut them into half-moon shapes about a half-inch thick.
Step 7
When you’re ready to serve the pork, heat a large nonstick skillet over medium-high heat and add 1 1/2 tablespoons of olive oil. Swirl the pan, add in the zucchini and cook until al dente. Season with 1/4 a teaspoon of kosher salt. Taste adding another pinch of salt if desired.
Step 8
Serve the tender pork shoulder with cooked yellow zucchini, avocados, and walnuts.
Ingredients
- Pork Fresh Shoulder Blade Boston Roasts Or Steaks Separable Lean And Fat Raw – 3 lb
- Coarse Kosher Salt – 2 tsp
- Black pepper – 0.5 tsp
- Avocado oil – 1.5 tbsp
- Chicken broth – 1 cup
- Tamari sauce – 1 tbsp
- Garlic – 4 clove
- Bay leaf – 0.25 tsp
- Summer squash, cooked from fresh – 1 small
- Extra virgin olive oil – 1.5 tbsp
- Avocado, black skin (Hass) – 1 each
- Walnuts Dry Roasted With Salt – 2 oz