We’ve got you covered for an easy slow-cooker meal on those days that you’ve got lots going on and you want a delicious homecooked meal for dinner! Got a pressure cooker and want to speed this up? We’ve got you covered on that, too! Keep reading to learn how to make this delicious pork shoulder!
Prep Time: 10 minutes
Cooking Time: 6 hours on LOW or 4 hours on HIGH
1 tablespoon butter
3.5 pounds of boneless pork shoulder
1 cup beef or chicken bone broth
1 medium yellow onion, peeled & minced
2 medium carrots, peeled & chopped
1 cup celery stalks, ends removed & chopped
8 ounces of cremini mushrooms
4 tablespoons keto-friendly BBQ sauce
2 tablespoons raw apple cider vinegar
2 tablespoons coconut aminos
2 teaspoons sea salt
1 teaspoon cracked black pepper
1 tablespoon garlic powder
1 teaspoon dried oregano
2 whole scallions, minced
Heat butter in a large cast-iron or Dutch oven pot and when the pan is very hot, place pork shoulder in it (keep the twine on the pork) and brown it by allowing it to sear for 2 minutes per side.
Pour bone broth in a slow-cooker. Place seared pork shoulder in the broth, followed by onion, carrot, celery and mushrooms.
Pour apple cider vinegar and coconut aminos on pork.
Pour BBQ sauce over the pork shoulder and with your hands, careful to not burn your fingers, rub into the pork.
Season with sea salt, black pepper, garlic powder and dried oregano.
Place the lid on the slow-cooker and cook on LOW heat for 6 hours or HIGH heat for 4. If using an electric pressure cooker, cook on the MEAT setting with the stem valve sealed for 1 hour, allowing the steam to release naturally for at least 20 minutes.
Serve between 8, with minced scallion.
Storing any leftovers in the fridge for up to 3 days.
Net Carbs: 6