Paleo Braised Pork Knuckle
Discover the ultimate comfort meal with this **Paleo Braised Pork Knuckle**, a rich and hearty dish perfect for slow-cooked perfection. This recipe combines the robust flavor of pork with the aromatic blend of garlic, fresh thyme, bay leaves, and a splash of apple cider vinegar for a tangy depth. Sear the pork knuckle for a golden crust, and then braise it alongside a medley of onions, carrots, and celery in a savory chicken broth until the meat becomes irresistibly tender. With minimal prep time and a satisfying cook-all-day aroma, it’s the perfect dish for a nourishing dinner that’s Paleo-friendly and packed with wholesome ingredients. Serve this fork-tender pork with its velvety braising liquid as a natural sauce for an unforgettable meal. Ideal for cozy family dinners or impressing your guests with a healthy, flavorful feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole pork knuckle
- 2 tablespoons coconut oil
- 1 large onion
- 2 medium carrots
- 2 stalks celery stalks
- 4 cloves garlic
- 4 cups chicken broth
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 3 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
Begin by patting the pork knuckle dry with paper towels, then season all sides generously with sea salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium-high heat until shimmering.
Add the pork knuckle to the pot and sear it on all sides until it is golden brown, about 4-5 minutes per side. Remove the pork knuckle from the pot and set aside.
Peel and roughly chop the onion, carrots, and celery. Mince the garlic.
Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables until they begin to soften, approximately 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Return the pork knuckle to the pot, nestling it among the vegetables.
Pour in the chicken broth and apple cider vinegar. Add the bay leaves and fresh thyme sprigs.
Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Allow the pork knuckle to braise for approximately 3 to 3.5 hours, or until the meat is tender and falls off the bone easily.
Check occasionally to ensure there is enough liquid in the pot. Add more broth or water if necessary to keep the pork knuckle partially submerged.
Once done, remove the pork knuckle to a serving dish. Strain the vegetables and herbs from the braising liquid and serve the liquid alongside the pork knuckle as a sauce.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 9711 mg | 422% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 19.7 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3914 mg | 83% | |
*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.
