Braised Pork with Fennel Recipe - Low Carb & Healthy
Low carb recipe for Braised Pork with Fennel which belongs to the Pork and Lamb recipe category.
- 4 pounds (1.8 kg) pork shoulder roast
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, sliced
- 1 bulb fennel, sliced
- 1 cup (240 ml) cider vinegar
- 3 tablespoons (4.5 g) Splenda
- 1 cup (240 ml) canned diced tomatoes, drained
- 1 cup (235 ml) chicken broth
- 1 teaspoon chicken bouillon concentrate
- 2 cloves garlic, crushed
- teaspoon dried thyme
- teaspoon red pepper flakes, or to taste
- Guar or xanthan
In a big, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over.
(This will take 20 minutes or so.
) Transfer the pork to a slow cooker.
Pour off all but about 1 tablespoon (15 ml) of fat from the skillet and reduce the heat to medium-low.
Saute the onion and fennel until they're just getting a little golden.
Transfer them to the slow cooker, too.
In a bowl, mix together the vinegar and Splenda.
Pour the mixture over the pork.
Add the tomatoes.
In a bowl, mix together the broth and bouillon until the bouillon dissolves.
Stir in the garlic, thyme, and red pepper.
Pour this over the pork.
Cover the slow cooker, set it to low, and let it cook for 8 hours.
When the time's up, remove the pork from the slow cooker and place it on a serving platter.
Using a slotted spoon, scoop out the vegetables and pile them around the pork.
Cover the platter with foil and put it in a warm place.
Ladle the liquid from the slow cooker into a saucepan.
Place it over the highest heat and boil it hard for 5 to 7 minutes to reduce the sauce a bit.
Add some guar or xanthan to thicken the sauce a little.
(You want it to be about the texture of half-and-half, not a thick gravy.
) Serve the sauce over the pork and vegetables.
Each with 41 g protein, 10 g carbohydrate, 2 g dietary fiber, 8 g usable carbs.