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Carnivore

Slow-Braised Pork Shoulder with Garlic-Herb Jus

A deeply satisfying and unpretentious dish, this pork shoulder is slowly braised until fork-tender, its rich, savory essence extracted and concentrated into a vibrant jus. It's the kind of meal that tastes like it took all day, delivering complex flavor from simple ingredients and honest technique.

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Slow-Braised Pork Shoulder with Garlic-Herb Jus
1g
net carbs
38g
protein
58g
fat
700
kcal
The keto read
1g net carbs per serving

A deeply satisfying and unpretentious dish, this pork shoulder is slowly braised until fork-tender, its rich, savory essence extracted and concentrated into a vibrant jus. It's the kind of meal that tastes like it took all day, delivering complex flavor from simple ingredients and honest technique.

Ingredients

4 servings
Pork
Pork shoulder (Boston butt)900 g
Avocado oil2 tbsp
Sea salt1.5 tsp
Black pepper0.5 tsp
Braising Aromatics
Garlic4 cloves
Fresh rosemary2 sprigs
Fresh thyme4 sprigs
Jus
Beef broth (no sugar, soy, dairy)700 ml
Apple cider vinegar1 tbsp

Method

Pork
1
Preheat oven to 300°F (150°C). Pat the pork shoulder very dry. Season generously all over with sea salt and black pepper.
2
Sear the Pork: Heat avocado oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until deeply browned and a rich fond develops on the bottom of the pot. Remove pork and set aside.
3
Braise the Pork: Reduce heat to medium. Add minced garlic, rosemary, and thyme sprigs to the pot, scraping up any browned bits from the bottom. Sauté for 1 minute until fragrant. Deglaze with apple cider vinegar, scraping well. Pour in the beef broth. Return the pork shoulder to the pot. Cover tightly and transfer to the preheated oven. Braise for 3-4 hours, or until the pork is fall-apart tender.
Jus
4
Carefully remove the pork shoulder from the pot and place it on a cutting board to rest, tented with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the liquid. Discard solids. Skim off any excess fat from the liquid (reserve fat for other uses if desired). Bring the liquid to a simmer over medium-high heat and reduce by about half, until it reaches a rich, slightly thickened jus consistency. Taste and adjust seasoning.
Plate
5
Shred the pork shoulder with two forks. Serve generously with the concentrated garlic-herb jus poured over it.
The keto read

Why this lands at 1g net carbs

Built almost entirely from animal foods — no sugar, starch, or high-carb plants — so the carb count stays effectively at zero. With 38g protein and 58g fat per serving, it reads as a clean carnivore plate.

Common questions

Is Slow-Braised Pork Shoulder with Garlic-Herb Jus keto?▾
Slow-Braised Pork Shoulder with Garlic-Herb Jus has 1g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Slow-Braised Pork Shoulder with Garlic-Herb Jus?▾
700 calories, 38g protein, 58g fat, and 1g net carbs per serving.

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