Paleo Slow Cooker Pork Stew with Oyster Mushrooms
Ingredients
-
2
tbsp
lard or coconut oil
-
1
medium
onion, chopped
-
1
clove
garlic, chopped
-
2
lbs
pork loin, cut into 1" cubes and patted dry
-
½
tsp
Himalayan salt
-
½
tsp
freshly cracked black pepper
-
2
tbsp
dried oregano
-
2
tbsp
dried mustard
-
½
tsp
freshly ground whole nutmeg
-
1½
cups
bone broth
-
2
tbsp
white wine vinegar
-
2
lbs
oyster mushrooms
-
¼
cup
full fat coconut milk
-
¼
cup
ghee
-
3
tbsp
capers
Instructions
- Melt the lard or coconut oil in a skillet over high heat.
- Brown the pork in batches, ensuring pieces do not touch, and set aside to collect juices.
- Lower heat to medium and add onion and garlic, cooking until fragrant and translucent.
- Stir in oregano, mustard, and nutmeg, then add broth and white wine vinegar.
- Return the meat and juices to the pan, bring to a simmer, and transfer to the slow cooker.
- Cook on low for 6 hours or high for 4 hours.
- Add mushrooms and an extra cup of water, cooking for 1 hour on high or 2 hours on low.
- Whisk coconut milk and ghee into a bit of the cooking liquid, then return to the slow cooker along with capers and mix well before serving.
Nutrition Facts (estimated)
Servings
4
Calories
611
Total fat
33g
Total carbohydrates
20g
Total protein
63g
Sodium
660mg
Cholesterol
172mg
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