Slow-cooked keto pork roast with creamy gravy
- 2 lbs 900 g pork shoulder or pork roast
- ½ tbsp ½ tbsp salt
- 1 1 bay leafbay leaves
- 5 5 black peppercornblack peppercorns
- 2½ cups 600 ml water
- 2 tsp 2 tsp dried thyme or dried rosemary
- 2 2 garlic clovegarlic cloves
- 1½ oz. (71⁄3 tbsp) 45 g (110 ml) fresh ginger
- 1 tbsp 1 tbsp olive oil or coconut oil
- 1 tbsp 1 tbsp paprika powder
- ½ tsp ½ tsp ground black pepper
- drippings from the meat
- 1½ cups 350 ml heavy whipping cream
- Preheat the oven to low heat: 200°F (100°C).
- Place the meat in a deep baking dish and season with salt. Add water to cover 1/3 of the meat. Add bay leaf, peppercorns, and thyme. Place the baking dish in the oven for 7–8 hours, covered with aluminum foil.
- If you're using a slow cooker, do the same thing in step 2 but only add 1 cup of water. Cook for 8 hours on low or 4 hours on high.
- Remove the meat from the baking dish, and reserve the pan juices in a separate pan.
- Turn the oven up to 450°F (220°C).
- Grate or finely chop garlic and ginger in a small bowl. Add oil, paprika, and pepper and stir well to combine.
- Rub the meat with the garlic/herb mixture.
- Return the meat to the baking dish and roast for about 10–15 minutes, or until golden brown.
- Cut the meat into thin slices and serve with the creamy gravy and side dishes of your choice.
- Strain the reserved pan drippings to remove any solids. Boil and reduce to about half the volume.
- Pour into a pot with the whipping cream and bring to a boil. Reduce the heat and let simmer for about 20 minutes or to your preferred consistency.
Let the recipe work for you! There are a few different ways to use the long-cooking time to your advantage. You can either start it early in the morning and put the finishing touches on in time for dinner. Or you can start in the evening: slow-cook it overnight, and just set the roast aside in the fridge during the day. Make the sauce and do the final cooking when you get home.
To me, a "slow-cooker" is a specialty appliance. A standalone electric pot designed to be plugged in and left to safely (and slowly) cook unattended on the counter all day, or sometimes overnight. It seems like it might work for this recipe.
But, unless I'm missing something, the recipe text specifies setting a regular oven to a low temperature (sometimes called a "slow oven" temperature) and cooking the dish that way all day or overnight. Though it should be okay, I would hesitate to leave my oven on that long completely unattended, even at a very low temperature.
Can a slow cooker (electric pot) be used instead of an oven for this recipe, at least until the final steps?
And thanks for all the new recipes. I'm really enjoying them.
Thank you for your comment!
To clarify things, I changed the title to "Slow-Cooked..." – no specialty appliance required, but if you have a slow-cooker it would be useful, and then finish up with the final steps in the oven. We don't recommend leaving the oven on unattended.
Like Hugh, thanks for all of the new recipes; they are great. I am going to try the egg wraps with crispy shrimp salad next.
We often do the same kind of gravy whenever we make roasts.
Sometimes we fry some quartered mushrooms on the pan first then add the reduced drippings and cream.
Best mushroom sauce ever.
Mine is still unused but really eager to start using it!
Anymore slow cooker recipes please!
2 teaspoons dried thyme or dried rosemary
2 garlic cloves
40 g fresh ginger
1 tablespoon olive oil or coconut oil
1 tablespoon paprika powder
½ teaspoon ground black pepper
As per the recipe (the phase II part of cooking the meat)
Added a little rosemary to the sauce after adding in the cream. Also added some truffle oil and later seared some mushrooms and added the sauce to it then reduced further. Would like to try it with some sherry next time. The meat pulled apart when trying to remove it from the pot and was a little dry. Wondering if searing would prevent that a little. The ginger seemed in excess, but was not!
Choose one serving and metric in the menu on the left hand side and you will get the answer...
Step 6 addresses the ginger as well as adding the rest of the herbs in that step.
While we have not tested this in the Instant Pot, most roast recipes do well with 35-50 minutes, depending on how big the roast is.
Bay leaves are added in step 2, they are added whole so they can be removed after cooking.
"Pork roast" is frequently a loin roast rather than the shoulder. You can use either one in this recipe.
I would instead say it depends how much gravy you put on your slices when you serve it, not so much how thick or thin the slices are as there are no carbs in the roast, but the heavy cream.
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That does sound yummy! Thank you for sharing!
Thank you for bringing this to our attention! Our team updated the recipe to remove "herbs" from Step 6.