Braised Pork Shoulder

About

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.

Can I Make This in a Crockpot?

We have prepared our Keto braised pork in a Dutch oven, starting the process on the stove and finishing the cooking in the oven. If preferred, you may use a crockpot to slow cook the pork. You can simply prepare the pork on the stove as directed, then carefully transfer the ingredients to a crockpot and cook on low for 6-7 hours or until the pork is cooked and tender.

Serving Suggestions

This tender Keto pork recipe makes a great winter warmer – perfect served with cauliflower rice or a buttery cauliflower mash. The pork can also be served with a side of roasted low carb veggies or some sliced Keto bread for mopping up the sauce juices. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.

Ingredients

28 ounce pork roast, shoulder, fresh, visible fat eaten
2 cup chicken broth, bouillon or consomme, homemade
1 ½ tablespoon tomato paste
1 tablespoon apple cider vinegar
1 teaspoon thyme, dried
1 teaspoon mustard
1 tablespoon extra virgin olive oil
1 each fennel bulb, raw
1 clove garlic
½ medium – 2 1/2" diameter red onion

Instructions

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.
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.
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.
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.
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.