Low Carb / Keto Cider Braised Pork Shoulder in Cream Sauce. 6 total 4 net Carbs.

This real comfort food , The Pork shoulder braised till tender served in a cream sauce alone or over riced cauliflower is a nice break from the ordinary . The star anise and fennel along the tartness of the apple cider vinegar give this dish almost a sweet and sour flavor and the vinegar cuts the richness of the cream . Its a little work but since most of the cooking takes place in the oven its really not too much trouble and well worth it . This serves 12 so feel free to cut the quantity in half.

Low Carb keto Cider Braised Pork Shoulder in a Cream Sauce .

Ingredients:

3 ½ to 4 pounds pork shoulder trimmed of excess fat and cut into 1 ½ inch cubes , and patted dry with a paper towel .

4- Slices of thick cut bacon cut into ¼ inch strips “ Lardons “

1 - Carrot peeled and small diced.

1- Onion small diced .

1- Fennel Bulb small diced.

1- Celery stalk small diced.

2- Star Anise .

2- Bay leafs .

3- Garlic cloves.

1- Tablespoons Herbs de Provence .

1/4 Cup apple cider vinegar.

4- Cups chicken , veal or pork stock .

¼ Teaspoon cayenne pepper.

8- Ounces sliced mushrooms .

2- Teaspoon mustard powder.

1- Cup heavy cream.

A pinch of nutmeg.

Salt and pepper to taste.

3-Tablespoons minced parsley

3- Tablespoons Calvados ( Optional ) .

Equipment needed :

8 quart lidded Dutch Oven and a heavy bottom skillet.

Preparation:

Preheat oven to 300 degrees .

In a heavy skillet fry the bacon till crispy , the remove bacon to Dutch Oven leaving the rendered fat in the skillet.

Over medium high heat brown the pork in the bacon drippings on all sides , being sure not to over crowd the pan . Lightly seasoning with salt and pepper as you go.

Brown off all the pork adding to the Dutch Oven .

Once all the pork is browned pour off all but two tablespoons of fat, return pan to stove reducing heat to medium.

Add to the skillet , onions , celery , carrots , and Herbs de Provence , sauté till the vegetables begin to brown slightly then add in the garlic , lightly season and cook for one minute more , then remove to Dutch Oven.

Return skillet to heat sauté fennel adding extra oil if necessary and cook till slightly beginning till brown , then remove to Dutch Oven.

Pour Fat from skillet and return to heat , pour some of the stock into the pan scrape up the brown bits from the pan bottom into the stock then pour into the Dutch Oven .

Add the remaining stock to the Dutch Oven along with Apple Cider vinegar , bay leaf and star anise , ( Calvados If using ) cover and place into oven for two hours . Liquid should come even with top of meat if not add water till it does.

In the meantime over medium heat add some oil to skillet sauté mushrooms till tender lightly seasoning as you go, then set aside .

After two hours check the pork ,it should be fork tender if not return till the meat is tender, Then remove to stove top.

Using a slotted spoon remove pork to platter and set aside . Skim off any excess fat floating on top of braising liquid .

Set Dutch oven over high heat adding in the heavy cream , mustard ,cayenne pepper, and nutmeg.

Reduce the liquid to a light sauce that will nap on the back of a wooden spoon.

Taste for seasoning adding in salt and pepper as needed .

Be sure to remove the star anise and bay leaf .

Return pork to Dutch Oven along with the mushrooms and reheat in the sauce to serving temp .

Nutrition Facts Servings 12.0 Amount Per Serving calories 411 % Daily Value * Total Fat 21 g 32 % Saturated Fat 9 g 46 % Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 73 mg 24 % Sodium 175 mg 7 % Potassium 160 mg 5 % Total Carbohydrate 6 g 2 % Dietary Fiber 2 g 6 % Sugars 2 g Protein 17 g 34 % Vitamin A 32 % Vitamin C 8 % Calcium 10 % Iron 4 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.