Keto Pork Shoulder Pot Roast
Ingredients
- 3.5 ish pound pork shoulder
- 4 cups beef bone broth
- 2 cups water
- 1 yellow onion sliced into 1 inch pieces
- 4 carrots sliced
- 3 celery sliced
- 1 leek stalk sliced
- 1 tablespoon Italian Seasoning
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 bay leaf
- pepper to taste
- 2-4 tablespoons olive oil
- 15 mini potatoes cut in half OPTIONAL - [not included in carb count since this is not a part of the keto meal] use this for a "carb up meal" or kiddos or ... Totally optional. I put them in mine because my kiddos like them, but I do not eat them unless it is my higher carb day
Instructions
- In a large crock pot, add bone broth, water, spices, bay leaf, and ALL veggies to crock pot.
- If you are using the optional potatoes, add those too. Mix around.
- Cut pork shoulder first into 1 inch strips. Then cut each strip into 1 inch chunks.
- In a frying pan, heat 2 tablespoons olive oil over medium/medium-high heat. Add 1/2 the pork shoulder chunks, pepper as needed, and brown the outsides. Add to crock pot.
- Add remaining 2 tablespoons olive oil if needed, heat, then add remaining pork should chunks, pepper then as needed, and brown the outside. Add to crock pot.
- Especially if you use the potatoes, it will be about to the top of the crock pot. The top 1/4 or so may not be covered under the liquid. Don't worry, it will be covered as cooking time progresses.
- Heat on high for 4 hours and then on low for the rest of the time (however long that is for your plans).
- Stir occasionally and serve hot!
Nutrition
Calories: 442.81kcalCarbohydrates: 7.14gProtein: 28.29gFat: 32.96gSaturated Fat: 10.53gSodium: 150.23mgFiber: 1.83gSugar: 2.29g
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