Keto Braised Pork Shoulder
This deliciously tender Keto pork is slowed cooked with low carb veggies until perfectly soft. Our low carb pork recipe is prepared with fragrant fennel, aromatic onion and garlic, a little tomato paste, a splash of apple cider vinegar, dried thyme, mustard and pork shoulder. Once cooked, the meat, juices and vegetables can be served with your favorite low carb sides.
How to Make It
Step 1
Preheat the oven to 375 degrees Fahrenheit. Heat the olive oil in the base of a large Dutch oven. Transfer the pork shoulder to the Dutch oven and brown on all sides. Once browned, remove from the saucepan and set aside.
Step 2
Quarter the fennel bulb and thinly slice the onion. Add the fennel and red onion to the Dutch oven used to brown the pork. Sweat gently for a few minutes until tender.
Step 3
Thinly slice the garlic. Add the garlic, apple cider vinegar, thyme, mustard and tomato paste to the Dutch oven. Stir well to combine. Cook through for a minute more.
Step 4
Return the browned pork to the Dutch oven. Add the chicken stock. Bring the stock up to a boil. Cover the pan and transfer to the oven for 1 hour.
Step 5
After an hour, remove from the oven, stir and turn the pork. Return to the oven covered for 30 minutes, then uncovered for 30 minutes more, or until the pork is cooked through, tender and the fat is soft. Be sure to top up the liquid with extra stock if the pan starts to look dry and cook longer if needed. Slice or shred the pork and serve with the soft vegetables, pan juices and your preferred Keto sides.
Ingredients
- Pork roast, shoulder, fresh, visible fat eaten
28 ounce
- Chicken broth, bouillon or consomme, homemade
2 cup
- Tomato paste
1.5 tablespoon
- Apple cider vinegar
1 tablespoon
- Thyme, dried
1 teaspoon
- Mustard
1 teaspoon
- Extra virgin olive oil
1 tablespoon
- Fennel bulb, raw
1 each
- Garlic
1 clove
- Red onion
0.5 medium – 2 1/2″ diameter