OMAD Pork Shoulder with Sauteed Zucchini

About

This Keto OMAD recipe is cheap and easy! The pork shoulder is made in the Instant Pot, which could not make it any easier. A delicious fatty cut of pork shoulder is seasoned with salt and pepper. Then the shoulder is seared on both sides in the Instant Pot until it is super golden, brown, and delicious. The shoulder is removed, and then garlic and sliced onions are sauteed and then deglazed with chicken broth and soy sauce. The pork shoulder is added back in with a bay leaf. The shoulder is cooked until it is so perfectly tender it falls off the bone! The finished pork shoulder is served with sauteed yellow zucchini (cooked in plenty of olive oil) and served with a big bowl of avocados. You will be so satisfied with this Keto OMAD recipe because it happens to make two meals!

What kind of pork shoulder should I use?

Try to source local pasture-raised pork if possible, but if not, try to look for a very nicely marbled cut of pork shoulder.

I need more calories for my OMAD meal. What should I do?

If you need more calories for your OMAD meal, add more olive oil to saute your vegetables and more avocados.

I am avoiding soy. What can I use instead?

If you are avoiding soy, please use coconut aminos.

Ingredients

• 3 lb pork fresh shoulder blade boston roasts or steaks separable lean and fat raw
• 2 teaspoon coarse kosher salt
• ½ teaspoon black pepper
• 1 ½ tablespoon avocado oil
• 1 cup chicken broth
• 1 tablespoon tamari sauce
• 4 clove garlic
• ¼ teaspoon bay leaf
• 1 small summer squash, cooked from fresh
• 1 ½ tablespoon extra virgin olive oil
• 1 each avocado, black skin (hass)
• 2 oz walnuts dry roasted with salt

Instructions

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.
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.
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.
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.
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.
6. In the meantime, slice the yellow zucchini half lengthwise and then cut them into half-moon shapes about a half-inch thick.
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.
8. Serve the tender pork shoulder with cooked yellow zucchini, avocados, and walnuts.

Nutrition Facts

• Servings: 2
• Calories: 1798.4kcal/7524.4kJ (per serving)
• Fat: 133.8g (per serving)
• Carbs: 18.1g (per serving)
• Protein: 128.4g (per serving)