Keto pulled pork Afelia
- 2 (8 oz.) 2 (220 g) red onionred onions
- 1 1 whole garlicwhole garlics
- ¾ cup 180 ml red wine
- ½ cup 120 ml olive oil
- 2 tbsp 2 tbsp coriander seed, crushed
- 2 tsp 2 tsp dried thyme
- 2 tsp 2 tsp ground black pepper
- 2 tsp 2 tsp ground cinnamon
- 3 lbs 1.4 kg pork shoulder
- 1 tbsp 1 tbsp salt
- Peel and slice the red onions into thin wedges. Cut the garlic cloves in half. Mix all the ingredients for the marinade. Place a large freezer bag inside a larger freezer bag, and add half the onion mix to the bag.
- Rinse the pork collar, dry it well, and rub it all over with salt. Place the collar 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, preferably longer.
- Preheat the oven to 260°F (125°C).
- Place the meat, the rest of the onion 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. In the picture, the meat was cooked in an electric slow-cooker; it turned out extremely juicy and delicious. If using a 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.
- To serve, pull the meat apart with two forks and mix it thoroughly with the gravy. Taste and adjust for salt.
Arugula/rocket is perfect with this succulent meat! You can also serve this dish with low-carb bread, garlic butter and coleslaw.
The recipe is from Swedish chef Birgitta Höglund's book: Low Carb High Fat and Paleo Slow Cooking: 60 Healthy and Delicious LCHF Recipes.