This pork back recipe is very easy to cook with just a few minutes of preparation. You only need a piece of pork back, some butter or olive oil & seasonings. In addition, you can make a delicious sauce from the meat juice and the meat even tastes great when eaten cold after cooking.
0.5teaspoonsCayenne pepperchili powder works as well, but is spicier
Instructions
First, preheat your oven to 120°C (248°F) and put the pork back onto a baking tray with baking paper
In the meantime, put the butter into a small microwave-suited bowl and melt it in the microwave. It takes about 15-20 seconds at 900W and the butter should not be too hot to touch it.
Skip this step if you use olive oil
Then, add all seasonings to the butter and mix them in with a spoon
Now, pour the butter/seasoning mixture onto the pork back and use your hands to spread it. Make sure that the complete surface of your pork back is covered. Do it fast if you took the meat right out of the fridge, because then the butter will solidify again on its cold surface area
Finally, put the baking tray into the oven and cook the pork back for about 3 hours
Recipe Notes
You can check if the pork back is done to your preference by using a meat thermometer.
If the core temperature reaches 70-75°C (158-167°F) the meat is medium-well. If its core temperature reaches 80-85°C (176-185°F) it is well done, but not as tender anymore.
In addition, you may also use the juice from the baking tray to make a delicious gravy sauce or simply pour it over the vegetables you may have made as a side dish.
For a sauce, simply fry 2 onions with butter in a pan (until golden brown), then pour in the meat juice and let everything cook until it is reduced to your desired thickness.
If you don't want to use onions, replace them with 100ml (about 3oz) cream in order to get thickness to the sauce.
Nutrition Facts
Serving Size 358g
% Macronutrients
Amount Per Serving
Calories 531.97kcal
from Fat 165.33kcal31%
from Protein 366.64kcal69%
from net. Carb 0kcal0%
% Daily Value*
Total Fat 18.37g11%
Carbohydrate (Netto) 0g0%
Protein 91.66g92%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
Keto Egg Muffins - With Avocado, Parmesan & Mushrooms
These keto egg muffins with avocado, mushrooms & Parmesan cheese make an awesome dish for meal prepping. Just prepare a batch and have them for breakfast, lunch at work or as a snack. They are very satiating, nutritious and perfect for low carb diets. In addition, it only takes about 20 minutes and pretty low effort to prepare them.
In the meantime, mix all ingredients in a bowl with a hand mixer or eggbeater
Then, pour the mixture directly from the bowl into muffin molds or a muffin tray or use a ladle to pour it in
Finally, bake the muffins for about 20 minutes until they are solid and let them cool down for 10 minutes afterwards.
You can use a chopstick to test if they are done, by sticking it into a muffin and pulling it out again. If there are no wet residues on the chopstick, the muffins are done.
Avocado & Mushroom Egg Muffins Cross Section
Nutrition Facts
Serving Size 70 gram (1 muffin)
% Macronutrients
Amount Per Serving
Calories 107.97kcal
from Fat 77.85kcal72%
from Protein 25.68kcal24%
from net. Carb 2.04kcal2%
from Fiber 2.4kcal2%
% Daily Value*
Total Fat 8.65g5%
Carbohydrate (Netto) 0.51g2%
Fiber 1.2g4%
Protein 6.42g6%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
Easy Pulled Pork - Braised Pork Neck With Onion Gravy
This is my foolproof, super easy pulled pork recipe for which you don't even need a smoker or barbecue grill. It is simply a matter of searing the meat in a pot and braising it for a few hours until most of the water is evaporated. In addition to that, the onion gravy sauce that is prepared with the meat stock really tops it off.
First, melt the coconut oil in a medium-big pot on medium heat and sear the pork neck in it on each side, for about 5 minutes in total
Next, pour about 3-5 liters of water into the pot. Add enough water to cover the meat, then add about 1/3 to 1/2 of that volume of water on top. So, if you need 3 liters to cover the meat, add 1 to 1.5 liters on top
Now, add the salt, pepper & cumin and put a lid on the pot, but leave a small gap so the water is able to evaporate
Let the pork neck cook on low-medium heat for 4-5 hours until you have 400-500 milliliter of water left and the meat is tender. Then, you can turn the plate off. Make sure to flip the meat 2-3 times within the last 2 hours, if it is not completely covered with water anymore
Sauce
When the pork neck is done, melt the butter in a pan on low-medium heat. Then, add the onions and fry them for 5-10 minutes until they become golden brown
Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring
Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions
Finally, let everything cook for 10-15 minutes while stirring occasionally until you have a sauce of your desired thickness. In the meantime, cover the pot containing the meat with a lid to keep it warm
Recipe Notes
The method in this recipe works with nearly any type of meat, but best with cuts that contain fat & some gristle like beef shank or ham hock.
You may also enhance the sauce by deglazing the onions with red wine and let it cook for a minute before adding the meat stock.
Pulled Pork Neck with Onion Gravy Close Up
Nutrition Facts
Serving Size 520g
% Macronutrients
Amount Per Serving
Calories 752.89kcal
from Fat 528.57kcal70%
from Protein 206.48kcal27%
from net. Carb 17.84kcal2%
% Daily Value*
Total Fat 58.73g35%
Carbohydrate (Netto) 4.46g18%
Protein 51.62g52%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
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