Keto Porkolt with Zucchini Noodles

Ingredients

• 2 lbs Pork shoulder
• 2 large Onion
• 4 cloves Garlic
• 2 tbsp Sweet paprika
• 1 tsp Hot paprika
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 2 tbsp Lard
• 3 medium Zucchini

Instructions

1. 1Cut the 2 lbs pork shoulder into 1-inch (2.5 cm) cubes.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium heat (approximately 325-350°F / 160-175°C). Add the 2 tbsp lard. Once the lard is melted and shimmering, add about half of the pork shoulder cubes to the pot and brown them on all sides for 5-7 minutes, until golden brown; remove the browned pork with a slotted spoon and set aside in a separate bowl, then repeat with the remaining pork.
3. 3Reduce the heat to medium-low (approximately 275-300°F / 135-150°C) and add the 2 large onions, finely chopped, to the same pot. Sauté for 8-10 minutes, stirring occasionally, until they are very soft and translucent. Mince the 4 cloves garlic and add them to the pot, cooking for 1 minute, stirring constantly, until fragrant.
4. 4Stir in the 2 tbsp sweet paprika, 1 tsp hot paprika, and 2 tbsp tomato paste. Cook for 2 minutes over medium-low heat, stirring constantly, until the mixture is very fragrant and slightly darkened.
5. 5Return all the browned pork shoulder cubes to the pot and pour in the 1 cup beef broth. Increase the heat to medium-high (approximately 350-375°F / 175-190°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (approximately 200-225°F / 93-107°C), cover the pot with a lid, and cook for 90 minutes, until the pork is very tender and can be easily shredded with a fork.
6. 6While the porkolt is simmering, use a spiralizer to transform the 3 medium zucchini into noodles. Set them aside.
7. 7Once the pork is tender, remove the pot from the heat. Serve the hot porkolt directly over the fresh zucchini noodles.

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