Oven Baked Pork Back – Easy Slow Cooked Pork Back

Oven Baked Pork Back

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Oven Baked Pork Back - Easy Slow Cooked Pork Back
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.
Oven Baked Pork Back
Prep Time 3 minutes
Cook Time 3-4 hours
Servings
people
Change Units
Ingredients
  • 1.4 kg pork back one piece, also called pork loin
  • 30 gram butter alternitavely olive oil
Seasonings
Prep Time 3 minutes
Cook Time 3-4 hours
Servings
people
Change Units
Ingredients
  • 1.4 kg pork back one piece, also called pork loin
  • 30 gram butter alternitavely olive oil
Seasonings
Oven Baked Pork Back
Instructions
  1. First, preheat your oven to 120°C (248°F) and put the pork back onto a baking tray with baking paper
  2. 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
  3. Then, add all seasonings to the butter and mix them in with a spoon
  4. 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
    Pork Back with Butter & Seasonings
  5. Finally, put the baking tray into the oven and cook the pork back for about 3 hours
    Pork Back in Oven
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 165.33kcal 31%
from Protein 366.64kcal 69%
from net. Carb 0kcal 0%
% Daily Value*
Total Fat 18.37g 11%
Carbohydrate (Netto) 0g 0%
Protein 91.66g 92%

*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

Braised Pork Neck with Onion Gravy

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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.
Braised Pork Neck with Onion Gravy
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
people
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Ingredients
Pork Neck
Sauce
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
people
Change Units
Ingredients
Pork Neck
Sauce
Braised Pork Neck with Onion Gravy
Instructions
Pork Neck
  1. 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
  2. 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
  3. 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
  4. 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
    Braised Pork Neck in Pot
Sauce
  1. 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
    Frying Onions in Butter
  2. Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring
  3. Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions
    Deglazing Onions with Meat Stock
  4. 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
    Reducing Onion Gravy Sauce with Meat Stock
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
Pulled Pork Neck with Onion Gravy Close Up
Nutrition Facts
Serving Size 520g

% Macronutrients
Amount Per Serving
Calories 752.89kcal
from Fat 528.57kcal 70%
from Protein 206.48kcal 27%
from net. Carb 17.84kcal 2%
% Daily Value*
Total Fat 58.73g 35%
Carbohydrate (Netto) 4.46g 18%
Protein 51.62g 52%

*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.

 

Pork Liver Meatloaf – Keto Liver Bread

Pork Liver Meatloaf / Liver Bread

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Pork Liver Meatloaf - Keto Liver Bread
This liver meatloaf / liver bread made from pork liver is extremely nutritious & easy to prepare with only 3 main ingredients plus seasonings. It makes a nice main or side dish, breakfast or snack and works well as a low carb & nutrient dense substitute for bread or burger buns. It can be enhanced easily by adding extra ingredients to the basic mixture. You only need a food processor, a loaf pan and -of course- an oven for the preparation.
Pork Liver Meatloaf / Liver Bread
Prep Time 3 minutes
Cook Time 1 hour
Servings
loaf
Change Units
Ingredients
Seasonings
Prep Time 3 minutes
Cook Time 1 hour
Servings
loaf
Change Units
Ingredients
Seasonings
Pork Liver Meatloaf / Liver Bread
Instructions
  1. First, preheat your oven to 175°C (350°F). Meanwhile, put the pork liver into a food processor and mince it for 30-45 seconds until you have a viscous mixture
    Minced Pork Liver in Food Processor
  2. Next, add the cream cheese, eggs & all seasonings and mince everything again until the mixture is homogenous. This should take about 1 minute and if necessary scrape off the residues from the side of your food processor's container, then mix again for a minute
    Ingredients for Pork Liver Loaf in Food Processor
  3. Now, put a baking sheet inside a loaf pan or grease it with butter to prevent sticking. Then, pour the mixture into it
    Pork Liver Loaf Mixture in Loaf Pan
  4. Finally, put your loaf pan into the oven and bake the mixture for about 1 hour until it is solid
    Pork Liver Bread on Cutting Board
Recipe Notes

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.

Pork Liver Meatloaf / Bread Cross Section
Pork Liver Meatloaf / Bread Cross Section
Nutrition Facts
Serving Size 680g

% Macronutrients
Amount Per Serving
Calories 1171.91kcal
from Fat 706.59kcal 60%
from Protein 444.12kcal 38%
from net. Carb 21.2kcal 2%
% Daily Value*
Total Fat 78.51g 46%
Carbohydrate (Netto) 5.3g 21%
Protein 111.03g 111%

*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.