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Pork & Cabbage Stew with Tomato

Serves 6

Pork shoulder is pressure-cooked in this recipe for an ultra-tender stew. The combo of smoky and sweet spices balances out perfectly for a melt in your mouth explosion of flavor!

Prep Time: 5 minutes
Cooking Time: 1 hour in an electric pressure-cooker or 4 hours in a slow-cooker


Pork Shoulder:
2 tablespoons avocado oil
½ medium yellow onion, peeled & chopped
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon apple cider vinegar
1 pound of chopped pork shoulder
2 cups shredded green cabbage
1 cup chicken stock
1 14.5-ounce can of crushed fire-roasted tomatoes
2 tablespoons avocado oil
1 whole scallion, minced


Add all ingredients except minced scallion to an electric pressure cooker*, stir together well, and set to cook on the “Meat” option for 35 minutes with the steam valve sealed.

Once it has reached pressure and cooked for 35 minutes, allow the steam to naturally release for 20 minutes before opening the lid.

Open the lid and stir together well.

Serve between 6 with avocado oil and minced scallion, storing any leftovers in the fridge for up to 3 days.


*Alternatively, you can slow-cook this meal on Low for 4-6 hours.

Calories: 345
Carbs: 8
Net Carbs: 6
Protein: 21
Fat: 27