While the pork is roasting in the oven, mix together the jam, coconut aminos, and fish sauce in a small measuring cup or bowl. Measure out and reserve 3 tablespoons of the glaze to brush on the pork at the very end …
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When pork is seared, place in a 4-quart slow cooker along with the onion. Combine the remaining ingredients and pour over the pork. Cook on low heat for 6 to 8 hours …
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Cut the pork into 1.5 inch cubes and season with 1.5 teaspoons salt, few cracks pepper, and mix well. Preheat a large cast iron pan over medium-high heat with 2 tablespoons of avocado oil …
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Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F. Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside. Dump excess oil from pan, leaving a coating of oil. Add onions to pan and sweat over low heat until translucent.
Instructions for Making Your Low Carb Chinese BBQ Pork: In a small bowl, combine the Low Carb Sweet Soy, sesame oil, garlic, five spice and a few drops of food colouring (if using). Place the 3 pieces of pork butt into a suitable dish for marinating – glass or ceramic will prevent the transfer of the coloring to the dish.
When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency. Serve the pork draped with the sauce.
Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve. Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half.