Peanut Butter Pork

About

This Keto pork recipe is rich with fats, flavor, and warming spices. Our slow-cooked pork is prepared with diced pork shoulder, aromatic garlic, sweet red onion, fragrant ground spices, a hint of tomato, smooth peanut butter, and creamy coconut milk. Once assembled, the pork is gently simmered on the stove until tender and the sauce reduced.

Can I Use a Different Nut Butter?

We have used a generous tablespoon of smooth peanut butter to add flavor, fats, and creaminess to our low carb Keto stew. When selecting peanut butter, look for a natural option that is free from added sugars where possible. If you would like to use an alternative nut butter, you could substitute the peanut butter for smooth almond butter. Please be sure to adjust your macros to account for any changes made to the original recipe.

Serving Suggestions

Our creamy Keto peanut butter pork makes a delicious and warming low carb dinner or lunch option. The pork and peanut sauce would be ideal served over hot cauliflower rice and can be garnished with fresh herbs to serve. Alternatively, this Keto recipe would also be delicious spooned over hot zucchini noodles or Shirataki noodles.

Ingredients

15 ounce pork roast, shoulder, fresh, no visible fat eaten
1 teaspoon coriander leaf, dried
1 tablespoon coconut oil
1 tablespoon tomato paste
1 tablespoon peanut butter, unsalted
1 clove garlic
1 teaspoon ginger, ground
¾ cup canned coconut milk
½ small red onion
½ teaspoon cumin, ground
½ cup chicken broth, bouillon or consomme, homemade

Instructions

Melt the coconut oil in a large saucepan/Dutch oven over a medium/high heat. Add the diced pork and cook until browned all over. Remove the pork from the pan with a slotted spoon and set to one side.
Thinly slice the garlic and finely chop the onion. Add the onion and garlic to the saucepan used to cook the pork. Sweat gently over a low heat for 2-3 minutes until tender and fragrant.
Add the ground ginger, coriander and cumin to the saucepan. Add the tomato paste and stir everything well to combine. Heat gently for a minute to warm the spices through. You may add more or fewer spices to suit your preference.
Add the coconut milk, chicken stock and a generous tablespoon of peanut butter to the saucepan. Bring to a gentle boil, then reduce to a simmer. Stir well, melting the peanut butter into the milk mixture.
Return the pork pieces to the saucepan. Cover and simmer on low for 45 -50 minutes or until the pork is tender and the sauce thick and reduced. Stir at regular intervals to prevent sticking. Serve the pork and peanut sauce with your preferred low carb sides.