The deep reddish-brown, tender strands of pork generously piled on a plate, glistening under the warm sauce. Golden pools of tangy mustard sauce glaze the top, adding an alluring sheen. Pops of emerald green from the sauteed collard greens peek from beneath and around the pork, placed aesthetically. A lemon wedge on the side for an added burst of color.

Cajun Spiced Keto Pulled Pork with Mustard Sauce & Sautéed Collard Greens

Name: Cajun Spiced Keto Pulled Pork with Mustard Sauce & Sautéed Collard Greens
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb Boneless pork shoulder cut into 3 equal pieces; 1 tablespoon Smoked paprika; 1 teaspoon Cayenne pepper; 1 tablespoon Garlic powder; 1 tablespoon Salt; 1 tablespoon Black pepper; 3 tablespoons Olive oil; 3 tablespoons Distilled white vinegar; 1/2 cup Mustard sauce; 2 tablespoons Erythritol; 2 bunches Collard greens cleaned and chopped; 1 Lemon cut into wedges

Comforting, smoky pulled pork with a vibrant kick.

Category Main Course

Prep 15 minutes

Cook 120 minutes

Style American

Technique Sautéing

Diet Friendly Keto

Daily recipe · December 13, 2023

A little about this dish

Introducing a Southern classic with a distinctive Keto twist! This dish features juicy pork shoulder, sweet and smoky paprika, and a tangy, spicy mustard sauce. The key star here is the collard greens, known for being a Southern staple, but also an excellent source of Vitamins K and A which give us a healthy immune boost during the chillier months.

Ingredients (for 4)

Boneless pork shoulder — 3 lb — cut into 3 equal pieces
Smoked paprika — 1 tablespoon
Cayenne pepper — 1 teaspoon
Garlic powder — 1 tablespoon
Salt — 1 tablespoon
Black pepper — 1 tablespoon
Olive oil — 3 tablespoons
Distilled white vinegar — 3 tablespoons
Mustard sauce — 1/2 cup
Erythritol — 2 tablespoons
Collard greens — 2 bunches — cleaned and chopped
Lemon — 1 — cut into wedges

Preparation

Step 1 — 🥣🌶️🥩

Mix together the smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Rub this mixture all over the pork pieces.
Step 2 — 🍳🥩🔥

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork and brown on all sides. Remove and set aside.
Step 3 — 🍳🔥🍯

Deglaze the pan with vinegar and scrape off any browned bits from the pan. Add mustard sauce and erythritol, stir until well combined.
Step 4 — 🍳🕑🥩

Return the pork back to the pan, cover and cook on low heat for about 2 hours until the pork is tender and can easily be shredded.
Step 5 — 🍳🥬💚

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the collard greens and sauté until tender.
Step 6 — 🍽️🍋🥩

Serve the pork on top of the collard greens, garnished with lemon wedges.

A final fox tip

Originally, Southern pulled pork was made from pork shoulder, smoked low and slow over wood to bring out the meat's natural sweetness. Here, we're slowing braising the pork on the stovetop, but still infusing that smoky flavor using smoked paprika. Feel free to substitute collard greens with spinach or kale if you like.