Cajun Spiced Keto Pulled Pork with Mustard Sauce & Sautéed Collard Greens
Category
Main Course
Prep
15 minutes
Cook
120 minutes
Style
American
Technique
Sautéing
Diet Friendly
Keto
Daily Recipe: December 13, 2023
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.
Additional
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.