Paleo Pork Knuckle with Roasted Root Vegetables

Ingredients

• 2 large Pork Knuckle
• 2 large Carrots
• 2 large Parsnips
• 1 medium Celery Root (Celeriac)
• 1 large Onion
• 4 cloves Garlic
• 3 tbsp Olive Oil
• 2 tbsp Fresh Thyme
• 1.5 tsp Salt
• 1 tsp Black Pepper
• 1 cup Bone Broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 165°C (160°C).
2. 2Peel the 2 large carrots, 2 large parsnips, and 1 medium celery root. Cut the carrots, parsnips, celery root, and 1 large onion into 2.54 cm pieces. Mince the 4 cloves of garlic.
3. 3In a large roasting pan, place the 2 large pork knuckles. Drizzle the 3 tbsp of olive oil over the pork knuckles, then rub them evenly with the 1.5 tsp of salt, 1 tsp of black pepper, and 2 tbsp of fresh thyme.
4. 4Arrange all of the chopped carrots, parsnips, celery root, onion, and minced garlic around the seasoned pork knuckles in the roasting pan. Carefully pour the 1 cup of bone broth into the bottom of the pan, avoiding pouring directly over the pork.
5. 5Cover the roasting pan tightly with a lid or aluminum foil. Bake in the preheated oven at about 165°C (160°C) for 2 hours and 30 minutes to 2 hours and 45 minutes, until the pork is very tender when pierced and the meat begins to pull away from the bone.
6. 6Remove the lid or foil from the roasting pan. Continue to bake the pork knuckles and vegetables at about 165°C (160°C) for an additional 15 to 30 minutes, or until the pork skin is browned and crispy.
7. 7Carefully remove the roasting pan from the oven. Let the pork knuckle rest in the pan for 10 minutes before serving; this allows the juices to redistribute, ensuring the meat remains tender. Serve the pork knuckle immediately with the roasted root vegetables.

Related Guides