Keto Adobo Pork
Satisfy your cravings for a classic Filipino dish with a low-carb twist in this irresistible Keto Adobo Pork. Tender cubes of pork shoulder are first seared to golden perfection, then simmered in a rich, tangy sauce made from coconut oil, apple cider vinegar, and keto-friendly soy sauce or liquid aminos. Infused with aromatics like garlic, bay leaves, and whole peppercorns, this dish is a comforting blend of bold, savory flavors. A hint of erythritol sweetener balances out the acidity, making every bite mouthwateringly delicious. Ready in just over an hour and perfect for meal prep, this easy recipe is keto-approved, gluten-free, and satisfying enough to impress your guests. Garnish with chopped green onions for a fresh pop of color, and serve with your favorite low-carb sides for a wholesome and hearty meal.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Coconut oil
- 0.5 cup Soy sauce (or liquid aminos for keto)
- 0.5 cup Apple cider vinegar
- 6 pieces Garlic cloves, minced
- 3 pieces Bay leaves
- 1 teaspoon Black peppercorns
- 1 cup Water
- 1 teaspoon Erythritol sweetener
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Green onions, chopped (optional for garnish)
Instructions
Cut the pork shoulder into approximately 1-inch cubes and season with salt and black pepper.
Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
Add the pork cubes into the pot in batches to avoid overcrowding and brown them on all sides. This should take about 5 minutes per batch. Remove the browned pork and set aside.
In the same pot, lower the heat to medium and add the minced garlic. Sauté until fragrant but not burnt, about 1 minute.
Return all the browned pork cubes to the pot.
Pour in the soy sauce (or liquid aminos), apple cider vinegar, and water.
Add the bay leaves and peppercorns. Stir to combine all the ingredients.
Bring the mixture to a boil, then lower the heat to simmer. Cover the pot and let it cook for approximately 45 minutes, or until the pork is tender and the sauce has reduced to your liking.
Taste and adjust the seasoning by adding more salt if needed. Stir in the erythritol sweetener to balance the flavors.
Once the adobo is cooked and well seasoned, remove from heat and discard the bay leaves.
Serve hot, garnished with chopped green onions if desired, and enjoy.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 8418 mg | 366% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.8 g | ||
| Protein | 228.5 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4116 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
