Dietary Pulled Pork

Time: 270 minutes

Servings: 6

INGREDIENTS:

• 1.2 kg pork leg
• 2 spoon erythritol
• 2 teaspoon red pepper
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 4-5 cloves crushed garlic (about 15 g)
• 30 g of salt
• 40 g of concentrated tomatoes
• 4 tablespoons melted coconut fat + for toasting approx. 2-3 tablespoons
• 4 tablespoons water
• 1 large head onion (approx. 120 g)
• 150 ml of water
• 125 g of sugar-free ketchup
• 1 tbsp soy sauce
• 2 tbsp wok sauce

 

PREPARATION:

1.) Preheat the oven to 130o C in bottom-top baking mode.

2.) First make a spice paste by mixing all the dry spices, then add the condensed tomatoes, 4 tablespoons of melted coconut fat, and 4 tablespoons of water. Mix all together well.

3.) Peel and cut the onions into 4 pieces.

4.) Massage the spicy paste into the meat (do not cut the meat). Discard the remaining unused mixture.

5.) Melt 2-3 tablespoons of coconut fat in an ovenproof pan, then add the meat. Fry all sides well.

6.) While the meat is browning, add the onion, ketchup, water, soy and wok sauce, and the rest of the spicy paste.

7.) When it starts to boil, place it in the preheated oven and simmer for 4 hours.

8.) Take the meat out of a bowl and tear it through its fibers with 2 forks. Add 3-4 tablespoons of juice. Stir it well.

9.) Strain the remaining juice, then put back the pan on the heat and reduce back at high temperatures to obtain a thick sauce.

10.) Fill the meat into gluten-free pita or hamburger rolls. Serve with chamomile or cucumber. Sprinkle with the sauce.