If you love pork, we think this is going to be one of your favorites. This keto pork dish is loaded with coriander, sweet and savory cinnamon, and deep-bodied wine. So tender that you can pull the pork apart with two forks in a nanosecond, and have it on the platter in the blink of an eye.
April 23 2016 recipe by Birgitta Höglund, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Main course
If you love pork, we think this is going to be one of your favorites. This keto pork dish is loaded with coriander, sweet and savory cinnamon, and deep-bodied wine. So tender that you can pull the pork apart with two forks in a nanosecond, and have it on the platter in the blink of an eye.
USMetric
6 servingservings
Ingredients
Marinade
- ¾ cup 180 ml red wine
- ½ cup 120 ml olive oil
- 2 tsp 2 tsp dried thyme
- 2 tbsp 2 tbsp coriander seed, crushed
- 2 tsp 2 tsp ground black pepper
- 2 tsp 2 tsp ground cinnamon
Onion mixture
- 2 (8 oz.) 2 (220 g) red onionred onions
- 1 1 whole garlicwhole garlics
Pork
- 1 tbsp 1 tbsp salt
- 2½ lbs 1.1 kg pork shoulder
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Instructions
Instructions are for 6 servings. Please modify as needed.
Marinade
Combine the red wine, olive oil, dried thyme, coriander seed, black pepper, and cinnamon.
Peel and slice the red onions into thin wedges. Cut the garlic cloves in half. Mix the onion and garlic together in a sealable Tupperware dish.
Add half of the onion and garlic mix to a large, sturdy freezer bag. Store the other half of the mixture in the refrigerator until the meat is marinated and you are ready to cook.
Rinse the pork collar, dry it well, and rub it all over with salt. Place the pork in the freezer bag and pour the marinade over it. Press out all air from the bag, seal the bag shut, and place it in a bowl. Leave the bowl in the refrigerator for at least 12 hours.
Preheat the oven to 260°F (125°C).
Place the meat, the rest of the onion and garlic mix, and the marinade in an oven-safe casserole dish. Close it with a tight-fitting lid, and place the dish in the lower part of the oven for about 5 to 6 hours.
You can also cook the meat in an electric slow cooker. The meat will be ready in about 8 to 12 hours if set on low, but it also depends on the brand of the slow-cooker you’re using. Make sure to check instructions.
To serve, pull the meat apart with two forks and mix it thoroughly with the gravy. Taste and adjust for salt.
Onion mixture
Pork
Tip
Arugula (rocket) is perfect with this succulent meat! You can also serve this dish with low carb bread, garlic butter, and coleslaw.
Instant pot
You can cook this dish in your instant pot too! After marinading, cook meat with the marinade for 1 hr on high or according to your instant pot instructions. You can also cut the pork into large chunks and it will be ready in about 40 minutes.
Note
The recipe is from Swedish chef Birgitta Höglund's book: Low Carb High Fat and Paleo Slow Cooking: 60 Healthy and Delicious LCHF Recipes.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
22 comments
1
Nani
April 24 2016
Looks soooo good! Would it also work in a pressure cooker? Thanks for the recipe!
Reply: #2
2
Reply to comment #1 by Nani
Birgitta Höglund
April 24 2016
Thanks, Nani :) Yes, you can cook it in a pressure cooker for 2 hours.
- 1 comment removed
4
Nani
April 24 2016
Thank you for coming back to me! I will defintely try, loved the marinate idea! Thanks again!
5
Janice
June 10 2016
Thanks for updating the ingredients showing 3 and 1/3 more clearly!
6
M G Kime
December 11 2016
Every month some of my family meet for dinner and a movie. We take turns hosting - the host chooses the menu and the movie. Next month it's my turn and I've chosen this recipe because it sound delicious and I can let it cook all day in the slow cooker while I'm at work. Now I have to figure out some side dishes. The coleslaw looks good, but my hubby hates cabbage and most cooked vegetables. Any ideas?
7
Cat
October 28 2018
I cooked this pork over the weekend and it turned out delicious. I served it with a coleslaw that had lots of lime juice in the dressing. I did make a couple of changes though. Firstly, when the pork was cooked I removed the rind/skin and strained off a lot of pork fat/oil. I didn't want "that taste" through the whole dish. Secondly, I added chilli - oh yeah!
If I were to make it again, I'd probably increase the spices by another half and play around with a little vinegar at the end. Just our taste...8
Jenn
November 30 2018
What brand name of wine is the best to use?
Reply: #9
9
Reply to comment #8 by Jenn
Kristin Parker Team Diet Doctor
December 1 2018
The brand of wine doesn't matter, but you would want to use a drier red wine (rather than sweet) like a cabernet sauvignon or merlot.
10
Jill
December 9 2018
This was stomach turning for me. I thought it would be more like bbq pulled pork. It was closer to sauerbraten. I’ll never make again.
11
Veneise
January 31 2019
This was a phenomenal recipe. Given that it is in no way shape or form a traditional bbq pulled pork, I didn’t expect it to taste like one. It is very flavourful and I would definitely make this again.
12
Jan Metcalfe
February 3 2019
Just eaten this and found it totally delicious. I have a question about the quantity though. I.5 kgs for 4 servings. This is way over my more usual 100g of portion of meat. I gave myself 160 g because it was so delicious. I should have stopped eating when full. Beautiful recipe though. Thank you.
13
Patricia
July 28 2019
This recipe is showing 11 carbs. I really don't see where all of them are coming from. Is there something I am missing?
Reply: #14
14
Reply to comment #13 by Patricia
Kristin Parker Team Diet Doctor
July 30 2019
This recipe is showing 11 carbs. I really don't see where all of them are coming from. Is there something I am missing?
Onions, garlic, wine and the herbs have carbs.
15
Katrina
December 15 2020
I’d like to try this for xmas
How would it go in a smoker cooker please . By the way loving the recipes!Reply: #16
16
Reply to comment #15 by Katrina
Crystal Pullen Team Diet Doctor
December 15 2020
I’d like to try this for xmas
How would it go in a smoker cooker please . By the way loving the recipes!I think this would work well in a smoker! Follow your smoker's instructions for time and temp.
- 1 comment removed
18
Kerry Merritt Team Diet Doctor
January 16 2021
What is the "gravy" described in the final step? I don't see a recipe for it. Thanks...
Hi, Jeff! It's referring to the natural gravy (or juices) that is made by cooking the meat.
19
Ann
February 23 2021
The recipe calls for '1 whole garlic', does that mean 1 clove of garlic or 1 head of garlic?
Reply: #20
20
Reply to comment #19 by Ann
Charlotte Zwart Team Diet Doctor
February 23 2021
The recipe calls for '1 whole garlic', does that mean 1 clove of garlic or 1 head of garlic?
Hi Ann! That means 1 head of garlic. Please note that that is for 6 servings.
21
Ally
March 12 2021
Is there a way to make this without the wine?
Reply: #22
22
Reply to comment #21 by Ally
Charlotte Zwart Team Diet Doctor
March 12 2021
Is there a way to make this without the wine?
Broth will work, but the flavor profile will change. It will still be a nice pulled pork dish.
23
Denise
May 16 2021
Hi,
I know we should not care about calories and nutrition, but I do, sorry.
Here we have a serving of 190g of pork shoulder and the Nutrition tab says 34g of protein. It seemed me a little low so I looked there: https://www.fsis.usda.gov/sites/default/files/import/Pork_Lamb_Nutrit...
For a serving of 84g of pork shoulder, they say 21g of protein.
Or is it a piece of shoulder with the bone? Anyway I will cook it.Reply: #24
24
Reply to comment #23 by Denise
Kerry Merritt Team Diet Doctor
May 19 2021
Hi,
I know we should not care about calories and nutrition, but I do, sorry.
Here we have a serving of 190g of pork shoulder and the Nutrition tab says 34g of protein. It seemed me a little low so I looked there: https://www.fsis.usda.gov/sites/default/files/import/Pork_Lamb_Nutrit...
For a serving of 84g of pork shoulder, they say 21g of protein.
Or is it a piece of shoulder with the bone? Anyway I will cook it.Hi, Denise! This could be because we measure meat nutritional info when it's raw, and with high fat meats like pork, the macros can change significantly when cooked.
