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Carnivore

Slow-Braised Pork Shoulder with Herb Gravy

A rustic, incredibly tender pork shoulder, slow-braised until it falls apart, served with a deeply flavorful gravy made from its own savory juices, aromatic vegetables, and fresh herbs. A true comfort dish, simple in appearance but profound in taste, reminiscent of a beloved hidden gem restaurant.

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Slow-Braised Pork Shoulder with Herb Gravy
5g
net carbs
68g
protein
83g
fat
1020
kcal
The keto read
5g net carbs per serving

A rustic, incredibly tender pork shoulder, slow-braised until it falls apart, served with a deeply flavorful gravy made from its own savory juices, aromatic vegetables, and fresh herbs. A true comfort dish, simple in appearance but profound in taste, reminiscent of a beloved hidden gem restaurant.

Ingredients

4 servings
Pork Shoulder
Pork shoulder, boneless1.5 kg
Ghee or rendered animal fat30 g
Sea salt2 tsp
Black pepper, freshly cracked1 tsp
Braising Liquid
Yellow onion, roughly chopped1 medium
Garlic cloves, smashed4 cloves
Beef broth700 ml
Water300 ml
Apple cider vinegar30 ml
Fresh rosemary sprigs2
Fresh thyme sprigs4
Gravy
Xanthan gum (optional, for thickening)0.5 tsp

Method

Pork Shoulder
1
Pat the pork shoulder dry with paper towels. Season generously all over with sea salt and black pepper.
2
Sear the Pork Shoulder: In a heavy-bottomed Dutch oven or oven-safe pot, heat the ghee or rendered fat over medium-high heat. Sear the pork shoulder on all sides until deeply browned and a rich crust forms. This Maillard reaction is key for flavor. Remove pork and set aside.
Braising Liquid
3
Reduce heat to medium. Add chopped onion and smashed garlic to the pot, scraping up any browned bits from the bottom. Sauté until softened and fragrant, about 5 minutes. Return the pork shoulder to the pot.
4
Braise the Pork: Pour in the beef broth, water, and apple cider vinegar. Add the rosemary and thyme sprigs. The liquid should come about two-thirds up the side of the pork. Bring to a gentle simmer on the stovetop. Cover the pot tightly with a lid and transfer to a preheated oven at 150°C (300°F).
5
Slow Cook: Braise for 3-4 hours, or until the pork is fork-tender and easily pulls apart. Flip the pork halfway through cooking if possible.
Gravy
6
Carefully remove the pork shoulder from the pot and set it aside to rest, covered. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids (onions, garlic, herbs). Skim off excess fat, if desired, though some fat is good for flavor and texture. Bring the strained liquid to a simmer over medium-high heat and reduce by about one-third until it reaches a desired consistency for gravy. If a thicker gravy is desired, whisk in 0.5 tsp xanthan gum and simmer for another minute, stirring constantly.
Plate
7
Shred the pork shoulder using two forks. Serve generously with the rich, reduced gravy poured over the top.
The keto read

Why this lands at 5g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 5g net carbs against 68g protein and 83g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Slow-Braised Pork Shoulder with Herb Gravy keto?▾
Slow-Braised Pork Shoulder with Herb Gravy has 5g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Slow-Braised Pork Shoulder with Herb Gravy?▾
1020 calories, 68g protein, 83g fat, and 5g net carbs per serving.

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