Keto Porkolt

Ingredients

• 2 lbs Pork shoulder
• 2 medium Onion
• 3 tbsp Paprika (Hungarian sweet)
• 1 cup Beef broth
• 2 tbsp Lard
• 3 cloves Garlic
• 1.5 tsp Salt
• 0.75 tsp Pepper

Instructions

1. 1Prepare your ingredients: Cut the 2 lbs of pork shoulder into 1-inch cubes. Dice the 2 medium onions. Mince the 3 cloves of garlic.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp of lard over medium-high heat, about 400°F (200°C). Add the 2 lbs of pork shoulder cubes and brown them on all sides until they have a nice crust, approximately 5-7 minutes.
3. 3Remove the browned pork from the pot and set it aside on a plate. Add the diced 2 medium onions to the same pot. Cook the onions, stirring occasionally, until they have softened and become translucent, about 5 minutes.
4. 4Add the minced 3 cloves of garlic to the pot with the onions and cook for 1 minute more, until fragrant, stirring constantly to prevent burning.
5. 5Stir in the 3 tbsp of Hungarian sweet paprika, 1.5 tsp of salt, and 0.75 tsp of pepper. Cook for 30 seconds, stirring constantly, until the paprika is fragrant. Return the browned 2 lbs of pork shoulder cubes to the pot.
6. 6Pour in the 1 cup of beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
7. 7Cover the pot tightly with a lid. Reduce the heat to low, maintaining a gentle simmer, about 250°F (120°C). Cook for 90 minutes, or until the pork is very tender and easily pulls apart with a fork.
8. 8Serve the Keto Porkolt hot.

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