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prep time
15 min
cook time
2 h 10 min
ready time
2 h 25 min
Low Carb Braised Pork Shoulder Steaks with Rutabaga
Braising is my favorite cooking method especially for tough cuts of meat. Pork shoulder is perfect for this dish and works well for Low Carb and Keto diets. This is an easy way to cook pork shoulder with tons of flavor! The pork shoulder is browned well on both sides and then joined together with celery, garlic, rutabaga, and red onion. It is braised in a simple mixture of white wine and chicken stock. This is the best Keto recipe for braising meat as you can swap out the acid for a different vinegar and the herbs for other herbs.
Do I have to use rutabaga?
No, feel free to use other Keto-friendly root vegetables like daikon.
How long does it take to braise?
Depending on the thickness of your pork shoulder steaks the dish should take about 2 hours or so to braise.
What should I serve with Keto Braised Pork Shoulder Steaks with Rutabaga?
I like to keep things simple and serve this dish with a side of a fresh avocado with sea salt, but feel free to serve it with a dark green vegetable or cauliflower mash https://www.carbmanager.com/recipe/low-carb-cauliflower-mash.
Net Carbs
10.1 g
Fiber
3.1 g
Total Carbs
13.4 g
Protein
69.5 g
Fats
37.5 g
724 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
2 tbsp
Pork Fresh Enhanced Shoulder (boston Butt) Blade (steaks) Separable Lean Only Cooked Braised
2 lb
Coarse Kosher Salt
2 tsp
Black pepper
0.25 tsp
Rutabaga, raw
12 oz
Celery
4 medium - stalk - 7 1/2" to 8" long
Onion
0.25 medium - 2 1/2" diameter
Coarse Kosher Salt
2 tsp
Garlic
5 clove
Apple cider vinegar
1.5 tbsp
White wine
1 cup
Chicken broth
4 cup
Thyme, fresh
3 tbsp
Recipe Steps
steps 4
2 h 25 min
Step 1
Preheat an oven to 350 F. Season the pork shoulder steaks with 2 tsp kosher salt and ¼ tsp black pepper. Preheat a 5-quart dutch oven over medium-high heat. Sear meat for several minutes a side (2-3 minutes) then flip the meat and repeat on the other side.Step 2
Add the chopped vegetables and cook for about 4-5 minutes on medium-high heat. Add 1 ½ tsp kosher salt to the vegetables. Add in the apple cider vinegar to deglaze the pan. Toss in the garlic cloves and add the wine and the stock. The stock should come about ¾ of the way up the vegetables and meat. Add water to bring the liquid level just touching the top of the meat. Toss in the thyme.Step 3
Place the lid on the Dutch oven and cook for one hour. Remove the lid and cook for another hour, adding another ½ cup of water or so if the broth is too low. Check the meat to see if it is falling from the bone.Step 4
If it is not, allow it to cook for another 30 minutes or so. Serve the meat immediately with the cooked vegetables.
