Whole30 Braised Pork Knuckle
Experience the tender, melt-in-your-mouth flavors of our Whole30 Braised Pork Knuckle—a nourishing and wholesome dish perfect for a cozy dinner. This recipe combines the rich, savory flavor of slow-braised pork knuckle with a fragrant medley of vegetables, herbs, and coconut aminos, all simmered in a robust chicken stock. Enhanced with the subtle tang of apple cider vinegar and topped with fresh parsley, this dish is both comforting and elegant. Whether you're following Whole30 or just looking for a hearty, gluten-free, and dairy-free meal, this one-pot wonder is sure to impress. Ideal for meal prep or family gatherings, it pairs beautifully with roasted vegetables or cauliflower mash. Indulge in the simplicity of home-cooked flavor with this satisfying and wholesome recipe!
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Recipe Information
Ingredients
- 2 pieces pork knuckle
- 2 tablespoons olive oil
- 1 large, chopped onion
- 2 medium, chopped carrot
- 2 stalks, chopped celery
- 4 cloves, minced garlic
- 4 cups chicken stock
- 3 tablespoons coconut aminos
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh, chopped parsley
Instructions
Preheat your oven to 325°F (165°C).
Season the pork knuckles with salt and black pepper.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
Add the pork knuckles to the pot and brown them on all sides, about 10-15 minutes total. Remove them and set aside.
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add coconut aminos, bay leaves, thyme, and apple cider vinegar to the pot and stir to combine.
Return the pork knuckles to the pot, ensuring they are submerged in the liquid.
Bring the pot to a simmer, then cover with a lid and transfer to the preheated oven.
Bake for 2.5 to 3 hours, or until the pork is tender and easily pulls away from the bone.
Remove the pot from the oven and let it rest for about 10 minutes.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
5322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.9 g | 504% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1285 mg | 428% | |
| Sodium | 13737 mg | 597% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 27.3 g | ||
| Protein | 357.1 g | 714% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 4826 mg | 103% | |
*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.
