Super Easy and Foolproof Pulled Pork without Smoker or BBQ Grill – Braised Pork Neck & Onion Gravy – Works Well with Other Cuts and Meats too!

Super Easy and Foolproof Pulled Pork without Smoker or BBQ Grill – Braised Pork Neck & Onion Gravy – Works Well with Other Cuts and Meats too!

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  • Posted: October 13, 2018 13:20

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  • Posted: October 13, 2018 13:20

    KetoKookin

    Recipe from: [https://ketokookin.com/recipe/easy-pulled-pork-braised-pork-neck/](https://ketokookin.com/recipe/easy-pulled-pork-braised-pork-neck/) ​ *This is my foolproof, super easy pulled pork recipe for which you don't even need a smoker or barbecue grill. It is simply a matter of searing the meat in a pot and braising it for a few hours until most of the water is evaporated. In addition to that, the onion gravy sauce that is prepared with the meat stock really tops it off.* **Prep Time** 5 minutes **Cook Time** 20 minutes **Passive Time** 4 hours **Servings** 3 people ​ Ingredients **Pork Neck** * 25 gram coconut oil * 900 gram pork neck - one piece * 4 liter water - may vary, between 3-5 liters * 2 teaspoon(s) Salt * 2 teaspoon(s) Pepper * 1 teaspoon(s) Cumin **Sauce** * 30 gram butter * 3 onions - sliced, half rings * 1 clove garlic - minced - not mandatory * 0.5 teaspoon(s) Salt * 1 pinch Pepper * 400 milliliter meat stock - from previously braised pork neck ​ Instructions **Pork Neck** 1. First, melt the coconut oil in a medium-big pot on medium heat and sear the pork neck in it on each side, for about 5 minutes in total 2. Next, pour about 3-5 liters of water into the pot. Add enough water to cover the meat, then add about 1/3 to 1/2 of that volume of water on top. So, if you need 3 liters to cover the meat, add 1 to 1.5 liters on top 3. Now, add the salt, pepper & cumin and put a lid on the pot, but leave a small gap so the water is able to evaporate 4. Let the pork neck cook on low-medium heat for 4-5 hours until you have 400-500 milliliter of water left and the meat is tender. Then, you can turn the plate off. Make sure to flip the meat 2-3 times within the last 2 hours, if it is not completely covered with water anymore **Sauce** 1. When the pork neck is done, melt the butter in a pan on low-medium heat. Then, add the onions and fry them for 5-10 minutes until they become golden brown 2. Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring 3. Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions 4. Finally, let everything cook for 10-15 minutes while stirring occasionally until you have a sauce of your desired thickness. In the meantime, cover the pot containing the meat with a lid to keep it warm ​ Recipe Notes The method in this recipe works with nearly any type of meat, but best with cuts that contain fat, bones & some gristle. You may also enhance the sauce by deglazing the onions with red wine and let it cook for a minute before adding the meat stock. ​ Nutrition Net carbs percentage: 2% Net carbs per serving of 520 gram (meat + sauce): 4.46g Net carbs for full recipe: 13.38g Website: [https://ketokookin.com](https://ketokookin.com/) YouTube: [https://youtube.com/c/KetoKookin](https://youtube.com/c/KetoKookin)