Keto Braised Pork with Fennel Recipe

Keto Braised Pork With Fennel Recipe

Ingredients

• 4 pounds (1.8 kg) pork shoulder roast
• 2 tablespoons (30 ml) olive oil
• 1 medium onion, sliced
• 1 bulb fennel, sliced
• 1 cup (240 ml) cider vinegar
• 3 tablespoons (4.5 g) Splenda
• 1 cup (240 ml) canned diced tomatoes, drained
• 1 cup (235 ml) chicken broth
• 1 teaspoon chicken bouillon concentrate
• 2 cloves garlic, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes, or to taste
• guar or xanthan

Method

1. In a big, heavy skillet, sear the pork in the oil over medium-high heat until its brown all over
2. This will take 20 minutes or so
3. Transfer the pork to a slow cooker
4. Pour off all but about 1 tablespoon (15 ml) of fat from the skillet and reduce the heat to medium-low
5. Saute the onion and fennel until they’re just getting a little golden
6. Transfer them to the slow cooker, too
7. In a bowl, mix together the vinegar and Splenda
8. Pour the mixture over the pork
9. Add the tomatoes
10. In a bowl, mix together the broth and bouillon until the bouillon dissolves
11. Stir in the garlic, thyme, and red pepper
12. Pour this over the pork
13. Cover the slow cooker, set it to low, and let it cook for 8 hours
14. When the times up, remove the pork from the slow cooker and place it on a serving platter
15. Using a slotted spoon, scoop out the vegetables and pile them around the pork
16. Cover the platter with foil and put it in a warm place
17. Ladle the liquid from the slow cooker into a saucepan
18. Place it over the highest heat and boil it hard for 5 to 7 minutes to reduce the sauce a bit
19. Add some guar or xanthan to thicken the sauce a little
20. You want it to be about the texture of half and-half, not a thick gravy
21. Serve the sauce over the pork and vegetables

Makes 6 servings

1. Each with 10 carbohydrate, 2 g dietary fiber, 8 g usable carbs

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