Paleo Slow-Cooked Pig Feet
Indulge in the tender, savory delight of Paleo Slow-Cooked Pig Feet—a hearty dish that prioritizes wholesome, nutrient-dense ingredients and rich, traditional flavors. This comforting recipe stars pig feet slow-cooked to perfection in a blend of apple cider vinegar, aromatic herbs like fresh thyme and bay leaves, and a medley of vibrant vegetables, including carrots, celery, and onion. The addition of chicken broth creates a deeply flavorful base while keeping the dish Paleo-friendly and gluten-free. Prepared with a hands-off slow cooking method, this recipe yields melt-in-your-mouth pig feet infused with robust, warming spices like whole black peppercorns and garlic. Serve it atop cauliflower mash or sautéed greens to create a soul-satisfying meal that’s perfect for paleo practitioners or anyone craving a rustic culinary experience.
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Recipe Information
Ingredients
- 4 whole Pig feet
- 0.5 cup Apple cider vinegar
- 1 large Onion
- 4 cloves Garlic cloves
- 2 leaves Bay leaves
- 1 tablespoon Whole black peppercorns
- 2 teaspoons Sea salt
- 4 sprigs Fresh thyme
- 2 medium Carrots
- 2 stalks Celery stalks
- 4 cups Chicken broth
- 2 tablespoons Extra virgin olive oil
Instructions
Rinse and clean the pig feet thoroughly under cold water, removing any debris.
In a large skillet, heat the olive oil over medium heat. Carefully add the pig feet, browning them on all sides for about 2-3 minutes per side, then remove and set aside.
Peel and roughly chop the onion. Add it to the skillet with the olive oil. Also, peel and smash the garlic cloves and add them in.
Sauté the onion and garlic until the onion becomes translucent, about 5 minutes.
Chop the carrots and celery into large chunks.
Transfer the browned pig feet, sautéed onion and garlic, chopped carrots, and celery into a slow cooker.
Add the apple cider vinegar, bay leaves, whole black peppercorns, sea salt, and fresh thyme to the slow cooker.
Pour the chicken broth over the ingredients ensuring the pig feet are mostly covered.
Cover the slow cooker and set it on low heat. Cook for 8 hours.
After cooking, taste and adjust the seasoning with additional sea salt if necessary.
Discard the bay leaves and thyme stems before serving.
Serve the pig feet hot with a generous ladle of the flavorful broth and vegetables over your choice of Paleo sides such as cauliflower mash or sautéed greens.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7697 mg | 335% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 19.9 g | ||
| Protein | 199.3 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2031 mg | 43% | |
*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.
