Pulled Pork Stew

About

This stew is everything a comfort food should be – hot, deep with flavor, meaty, and rich with animal fat. There are no vegetables included in this stew, so feel free to bulk the meal up with keto chopped zucchini, broccoli, cauliflower, spinach, etc at your discretion. The longer you let this baby stew, the more flavor will develop!

Ingredients

1 ½ pound pork neck bones
¼ teaspoon salt
¼ teaspoon black pepper, ground
¼ teaspoon nutmeg ground
¼ teaspoon rosemary, dried
¼ teaspoon onion powder
3 clove garlic
3 teaspoon olive oil
1 cup chicken broth
1 ½ teaspoon apple cider vinegar
1 gram bay leaf
2 tablespoon tomato paste
2 cup chicken broth, bouillon or consomme, homemade

Instructions

Place whole pork neck bones in the base of a cast iron double boiler or a simple large soup pot. Sprinkle the salt, pepper, nutmeg, rosemary, and onion powder over the neck bones. Crush the garlic cloves and throw them in the pot before drizzling olive oil over all the ingredients. Turn the heat on your stove to a medium heat and stir the neck bones around to get them all coated in the oil and spices. Use a pair of tongs to occasionally rotate the neck bones while they sear to a golden brown. Put a lid over your pot between rotations to help the fat collect.
Once your neck bones are golden brown, pour in the first amount of chicken broth and the apple cider vinegar. Place 2 whole bay leaves in the broth before closing the pot with a lid. Turn the heat to a low setting and let the pork cook for up to 1 hour – until the meat easily slides off the bones. Cook longer if necessary.
Use your tongs to pull the meat off the bones and break it up into shreds and small chunks. You may also remove the pork from the pot, pull it off the bones, and return the meat to the pot. Either discard the neck bones or save them for making your own soup broth/stock! You may also discard of any large pieces of fat that are unappetizing to you.
With the stove heat still on low, stir in the tomato paste and final amount of chicken broth. Put the lid on and raise the heat to bring the stew to a boil.
Once at a boil, reduce to a strong simmer and leave the lid off the pot. Cook openly while stirring occasionally until the liquid reduces to a thick stew – about 15-20 minutes. Remove the bay leaves before serving!