About
Braising is my favorite cooking method especially for tough cuts of meat. Pork shoulder is perfect for this dish and works well for Low Carb and Keto diets. This is an easy way to cook pork shoulder with tons of flavor! The pork shoulder is browned well on both sides and then joined together with celery, garlic, rutabaga, and red onion. It is braised in a simple mixture of white wine and chicken stock. This is the best Keto recipe for braising meat as you can swap out the acid for a different vinegar and the herbs for other herbs.
Do I have to use rutabaga?
No, feel free to use other Keto-friendly root vegetables like daikon.
How long does it take to braise?
Depending on the thickness of your pork shoulder steaks the dish should take about 2 hours or so to braise.
What should I serve with Keto Braised Pork Shoulder Steaks with Rutabaga?
I like to keep things simple and serve this dish with a side of a fresh avocado with sea salt, but feel free to serve it with a dark green vegetable or cauliflower mash
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 lb pork fresh enhanced shoulder (boston butt) blade (steaks) separable lean only cooked braised
- 2 teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 12 oz rutabaga, raw
- 4 medium – stalk – 7 1/2" to 8" long celery
- ¼ medium – 2 1/2" diameter onion
- 1 ½ teaspoon coarse kosher salt
- 5 clove garlic
- 1 ½ tablespoon apple cider vinegar
- 1 cup white wine
- 4 cup chicken broth
- 3 tablespoon thyme, fresh
Instructions
- Preheat an oven to 350 F. Season the pork shoulder steaks with 2 tsp kosher salt and ¼ tsp black pepper. Preheat a 5-quart dutch oven over medium-high heat. Sear meat for several minutes a side (2-3 minutes) then flip the meat and repeat on the other side.
- Add the chopped vegetables and cook for about 4-5 minutes on medium-high heat. Add 1 ½ tsp kosher salt to the vegetables. Add in the apple cider vinegar to deglaze the pan. Toss in the garlic cloves and add the wine and the stock. The stock should come about ¾ of the way up the vegetables and meat. Add water to bring the liquid level just touching the top of the meat. Toss in the thyme.
- Place the lid on the Dutch oven and cook for one hour. Remove the lid and cook for another hour, adding another ½ cup of water or so if the broth is too low. Check the meat to see if it is falling from the bone.
- If it is not, allow it to cook for another 30 minutes or so. Serve the meat immediately with the cooked vegetables.
Nutrition Facts
- Servings: 4
- Calories: 723.8kcal/3028.4kJ (per serving)
- Fat: 37.5g (per serving)
- Carbs: 13.4g (per serving)
- Protein: 69.5g (per serving)
