Keto pulled pork Afelia

Keto pulled pork Afelia

If you love pork, we guarantee this is going to be one of your favorites. This keto pork dish is loaded with coriander, sweet and savory cinnamon, and deep-bodied wine. So tender that you can pull the pork apart with two forks in a nanosecond, and have it on the platter in the blink of an eye.

Keto pulled pork Afelia

If you love pork, we guarantee this is going to be one of your favorites. This keto pork dish is loaded with coriander, sweet and savory cinnamon, and deep-bodied wine. So tender that you can pull the pork apart with two forks in a nanosecond, and have it on the platter in the blink of an eye.
USMetric
6 servingservings

Ingredients

Marinade
  • ¾ cup 180 ml red wine
  • ½ cup 120 ml olive oil
  • 2 tsp 2 tsp dried thyme
  • 2 tbsp 2 tbsp coriander seed, crushed
  • 2 tsp 2 tsp ground black pepper
  • 2 tsp 2 tsp ground cinnamon
Onion mixture
  • 2 (8 oz.) 2 (220 g) red onionred onions
  • 1 1 whole garlicwhole garlics
Meat
  • 1 tbsp 1 tbsp salt
  • 2½ lbs 1.1 kg pork shoulder
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Mix all of the ingredients for the marinade.
  2. Peel and slice the red onions into thin wedges. Cut the garlic cloves in half. Mix the onion and garlic together in a sealable Tupperware dish.
  3. Add half of the onion and garlic mix to a large, sturdy freezer bag. Store the other half of the mixture in the refrigerator until the meat is marinated and you are ready to cook.
  4. Rinse the pork collar, dry it well, and rub it all over with salt. Place the pork in the freezer bag and pour the marinade over it. Press out all air from the bag, seal the bag shut, and place it in a bowl. Leave the bowl in the refrigerator for at least 12 hours.
  5. Preheat the oven to 260°F (125°C).
  6. Place the meat, the rest of the onion and garlic mix, and the marinade in an oven-safe casserole dish. Close it with a tight-fitting lid, and place the dish in the lower part of the oven for about 5 to 6 hours.
  7. You can also cook the meat in an electric slow cooker. The meat will be ready in about 8 to 12 hours if set on low, but it also depends on the brand of the slow-cooker you’re using. Make sure to check instructions.
  8. To serve, pull the meat apart with two forks and mix it thoroughly with the gravy. Taste and adjust for salt.

Tip!

Arugula/rocket is perfect with this succulent meat! You can also serve this dish with low-carb bread, garlic butter and coleslaw.

Instant pot

You can cook this dish in your instant pot too! After marinading, cook meat with the marinade for 1 hr on high or according to your instant pot instructions. You can also cut the pork into large chunks and it will be ready in about 40 minutes.

Note

The recipe is from Swedish chef Birgitta Höglund's book: Low Carb High Fat and Paleo Slow Cooking: 60 Healthy and Delicious LCHF Recipes.

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21 comments

  1. Nani
    Looks soooo good! Would it also work in a pressure cooker? Thanks for the recipe!
    Reply: #2
  2. Birgitta Höglund
    Thanks, Nani :) Yes, you can cook it in a pressure cooker for 2 hours.
  3. 1 comment removed
  4. Nani
    Thank you for coming back to me! I will defintely try, loved the marinate idea! Thanks again!
  5. Janice
    Thanks for updating the ingredients showing 3 and 1/3 more clearly!
  6. M G Kime
    Every month some of my family meet for dinner and a movie. We take turns hosting - the host chooses the menu and the movie. Next month it's my turn and I've chosen this recipe because it sound delicious and I can let it cook all day in the slow cooker while I'm at work. Now I have to figure out some side dishes. The coleslaw looks good, but my hubby hates cabbage and most cooked vegetables. Any ideas?
  7. Cat
    I cooked this pork over the weekend and it turned out delicious. I served it with a coleslaw that had lots of lime juice in the dressing. I did make a couple of changes though. Firstly, when the pork was cooked I removed the rind/skin and strained off a lot of pork fat/oil. I didn't want "that taste" through the whole dish. Secondly, I added chilli - oh yeah!
    If I were to make it again, I'd probably increase the spices by another half and play around with a little vinegar at the end. Just our taste...
  8. Jenn
    What brand name of wine is the best to use?
    Reply: #9
  9. Kristin Parker Team Diet Doctor
    The brand of wine doesn't matter, but you would want to use a drier red wine (rather than sweet) like a cabernet sauvignon or merlot.
  10. Jill
    This was stomach turning for me. I thought it would be more like bbq pulled pork. It was closer to sauerbraten. I’ll never make again.
  11. Veneise
    This was a phenomenal recipe. Given that it is in no way shape or form a traditional bbq pulled pork, I didn’t expect it to taste like one. It is very flavourful and I would definitely make this again.
  12. Jan Metcalfe
    Just eaten this and found it totally delicious. I have a question about the quantity though. I.5 kgs for 4 servings. This is way over my more usual 100g of portion of meat. I gave myself 160 g because it was so delicious. I should have stopped eating when full. Beautiful recipe though. Thank you.
  13. Patricia
    This recipe is showing 11 carbs. I really don't see where all of them are coming from. Is there something I am missing?
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    This recipe is showing 11 carbs. I really don't see where all of them are coming from. Is there something I am missing?

    Onions, garlic, wine and the herbs have carbs.

  15. Katrina
    I’d like to try this for xmas
    How would it go in a smoker cooker please . By the way loving the recipes!
    Reply: #16
  16. Crystal Pullen Team Diet Doctor

    I’d like to try this for xmas
    How would it go in a smoker cooker please . By the way loving the recipes!

    I think this would work well in a smoker! Follow your smoker's instructions for time and temp.

  17. Jeff
    What is the "gravy" described in the final step? I don't see a recipe for it. Thanks...
    Reply: #18
  18. Kerry Merritt Team Diet Doctor

    What is the "gravy" described in the final step? I don't see a recipe for it. Thanks...

    Hi, Jeff! It's referring to the natural gravy (or juices) that is made by cooking the meat.

  19. Ann
    The recipe calls for '1 whole garlic', does that mean 1 clove of garlic or 1 head of garlic?
    Reply: #20
  20. Charlotte Zwart Team Diet Doctor

    The recipe calls for '1 whole garlic', does that mean 1 clove of garlic or 1 head of garlic?

    Hi Ann! That means 1 head of garlic. Please note that that is for 6 servings.

  21. Ally
    Is there a way to make this without the wine?
    Reply: #22
  22. Charlotte Zwart Team Diet Doctor

    Is there a way to make this without the wine?

    Broth will work, but the flavor profile will change. It will still be a nice pulled pork dish.

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