Of course, you may also use any other cheese you prefer, like mozzarella, parmesan or cheddar.

The pulled pork turns out great if you use pork neck instead of shoulder, too. It may be even better as pork neck usually is a little fattier then shoulder and therefore juicier & more flavorful.

To make it even better, you may prepare & marinade the meat in the morning or one day in advance and let it soak in the seasonings for a longer period of time. Simply let it stand for 1-2 hours or longer instead of 10-15 minutes. If you prepare it a day in advance, put the bowl into your fridge and cover it with cling film.

The seasonings are amazing for marinading  pork chops or spice up some ground beef, too.
In addition, you could use pork loin instead of ham or try it with other cuts.

Serve with any keto friendly side dish you like, e.g. salad, fried / baked vegetables, some eggs or simply a low carb condiment.

The additional egg in the ground beef mixture helps to hold everything together. I didn't do this here, but highly recommend it as the result will be better that way.

Also, deep frying is the best method to cook these, because they get fried more evenly and are done faster.

Serve with any side dish you like - e.g. oven baked broccoli, fried string beans or cauliflower mash. I simply added some low carb ketchup & mayo.

Tip: If you want to go full pro add a layer of "breading" around the ground beef. You could use crunched pork rinds / crispy bacon bits for that.

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.

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.

You can check if the loaf is done by sticking a chopstick into it and pulling it out again. If there is no residue on the chopstick your liver meatloaf / liver bread is finished.

This recipe is very basic and you can modify it by adding ground beef, a diced onion, a minced avocado(minced in food processor before adding the liver) or some shredded cheese that you stir in with a spoon after mincing everything.

For a liver pudding, simply add a tablespoon of butter, 100g heavy cream & 250g ground pork/beef to the mixture and 2-3 bay leaves on top, before putting it into the oven.

Another idea would be to bake the mixture for about 20-30 minutes on a baking tray and using it as a pizza crust.

I simply added some mustard, low carb ketchup and cheese. If you want to you can go all the way to make sandwiches with the liver bread, with salad, cucumber, bacon, cheese and a fried egg - or whatever you prefer.

Take care not to add too much salt, because the soy sauce is pretty salty already.

As a side dish, I like to simply cook some eggs or vegetables.

Pro Tip: For some awesome vegetables on the side, cook them in a pot or the microwave until they are nearly done. Put the finished meat on a plate and cover it with aluminium foil to keep it warm. Then, shortly fry the vegetables on medium-high heat in the remaining butter and pork grease in the pan.