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Carnivore

Slow-Braised Pork Shoulder with Robust Herb Jus

A humble cut transformed. Pork shoulder, seared hard for a deep, mahogany crust, then slow-braised until fork-tender in an aromatic broth infused with garlic, rosemary, and thyme. The braising liquid is reduced to a concentrated, savory jus, coating every succulent piece. This dish embodies comfort and deep flavor achieved through patient technique, without pretense.

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Slow-Braised Pork Shoulder with Robust Herb Jus
4g
net carbs
85g
protein
75g
fat
1050
kcal
The keto read
4g net carbs per serving

A humble cut transformed. Pork shoulder, seared hard for a deep, mahogany crust, then slow-braised until fork-tender in an aromatic broth infused with garlic, rosemary, and thyme. The braising liquid is reduced to a concentrated, savory jus, coating every succulent piece. This dish embodies comfort and deep flavor achieved through patient technique, without pretense.

Ingredients

4 servings
Pork Shoulder
Pork shoulder (boneless, skinless)1.2 kg
Lard or rendered bacon fat2 tbsp
Sea salt1.5 tsp
Black pepper0.5 tsp
Braising Liquid
Yellow onion, roughly chopped1 medium
Garlic, minced4 cloves
Fresh rosemary, sprigs3
Fresh thyme, sprigs5
Apple Cider Vinegar (ACV)2 tbsp
Beef bone broth (unsweetened, no additives)4 cups

Method

Pork Shoulder
1
Pat the pork shoulder very dry with paper towels. Season generously all over with sea salt and black pepper.
2
Sear the Pork Shoulder: Heat lard or bacon fat in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the pork shoulder on all sides until deeply browned and a rich, mahogany crust has formed. This is crucial for flavor development. Remove pork from the pot and set aside.
Braising Liquid
3
Reduce heat to medium. Add chopped onion to the pot and sauté, scraping up any browned bits from the bottom, until softened and translucent, about 5-7 minutes. Add minced garlic, rosemary, and thyme, and cook for another minute until fragrant.
4
Deglaze and Braise: Pour in the apple cider vinegar and scrape the bottom of the pot to release any remaining fond. Add the beef bone broth. Bring the liquid to a simmer.
5
Combine and Cook: Return the seared pork shoulder to the pot, ensuring it is mostly submerged in the liquid. Cover the pot tightly with a lid and transfer to a preheated oven at 150°C (300°F) for 3-4 hours, or until the pork is fall-apart tender when pierced with a fork. Flip the pork halfway through cooking if possible, to ensure even moistness.
6
Reduce the Jus: Carefully remove the pork from the pot and place it on a cutting board or platter to rest. Skim any excess fat from the surface of the braising liquid. Bring the liquid to a rolling boil over high heat on the stovetop and reduce by about one-third to one-half, until it has thickened slightly into a rich, flavorful jus. Taste and adjust seasoning if needed.
Plate
7
Shred the pork with two forks or slice into thick pieces. Serve generously drizzled with the concentrated herb jus.
The keto read

Why this lands at 4g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 4g net carbs against 85g protein and 75g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Slow-Braised Pork Shoulder with Robust Herb Jus keto?▾
Slow-Braised Pork Shoulder with Robust Herb Jus has 4g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Slow-Braised Pork Shoulder with Robust Herb Jus?▾
1050 calories, 85g protein, 75g fat, and 4g net carbs per serving.

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