CRISPY ROAST PORK SHOULDER RECIPE WITH SKIN (CRACKLING) AND HOMEMADE GRAVY
Simple but super juicy and tender with crispy skin result, this slow cooked Roast Pork Shoulder recipe is the best! (You can use pork butt too). No scoring, No boil in a hot water, No heavy salt and No overnight air dry in the fridge either!
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HOW TO COOK THE PERFECT PORK ROAST SHOULDER WITH CRISPY SKIN (CRACKLING)
Complete Recipe at
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Ingredients:
6 Lb Boneless Pork Shoulder/Pork Butt
2 Tsp fennel seeds
3 Tsp Kosher salt (Recommended)
1 ½ Tsp black pepper or more
2 Tbsp Olive oil
1 Large Onion
6 Garlic Cloves
2 Large Carrots
2 Cups Stock/Broth (Veggie or Beef)/Dry White Wine
HOW TO MAKE TASTY HOMEMADE GRAVY
Ingredients:
Roast Vegetables from the Roast Pork (Onion, Garlic and Carrot)
½ Tbsp Beef Better Than Bouillion/Beef Paste
1 Packet Brown Gravy Mix
¼ Tsp Black Pepper (To Taste)
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BEAN (Benoa, Arthur, Nigel, and Erwina)
#RoastPork #RoastPorkRecipe #porkshoulder
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Succulent Leg of Lamb w/Cream au Jus & Cheddar n Mint Mashed Potatoes
For this and many other recipes and videos, check out
Paprika, Sour Cream Pork || The Keto Kitchen
[RECIPE BELOW] Paprika, Sour Cream Pork.
There's not much to say about this... It's easy because it's all in one pan. Taste wise: it's got a lovely smokey taste from the paprika. It works really well on a bed of salad or combined with cauliflower rice.
| The Recipe |
INGREDIENTS:
- 500g (1lb) Pork Loin
- 2 tbsp Sweet Paprika
- 3 tbsp Oil (Coconut, Avocado or Olive)
- 250g (8.8oz) Mushrooms, cut into thick slices
- 1 Small Onion, finely chopped
- 1 Garlice Clove, minced (or 1 tsp Garlic Paste)
- 1/2 tsp Dried Thyme
- 1/2 cup (120ml) Chicken Stock (I used 1 Stock Cube & Hot Water)
- 1 can (400g / 14oz) Canned Tomatoes (ALWAYS CHECK CARBS BEFORE BUYING)
- 160ml (2/3 cup) Sour Cream
METHOD:
1. Cut the pork into cubes. Place the pork in a bowl and toss with 1 tbsp of the sweet paprika (and some salt and pepper).
2. In a large frying pan, with a lid, heat (on medium heat) 1 tbsp of the oil. Cook the pork, turning several times so the pork is cooked through, about 5-6 minutes.
3. Remove pork from the pan and set aside. Add 2 tbsp of oil to the pan, then add the mushrooms and onion and cook until soft and all liquid has evaporated.
4. Then add garlic, the rest of the sweet paprika, and the dried thyme. Cook about 1-2 minutes, stirring occasionally.
5. Add the tomatoes and chicken stock. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. After 10 minutes add the pork, cover and simmer another 10 minutes.
7. Turn off heat, stir in sour cream and serve!
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 4:
Per Serving:
Calories: 332kcal
Fat: 23g
Protein: 29g
Net Carbs: 6g
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The Process
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Beef Goulash - Hungarian Beef Goulash Recipe - Paprika Beef Stew
Learn how to make a Beef Goulash recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Hungarian Beef Goulash recipe!
45 Minute Lamb Curry (Succulent and tender!)
This lamb curry is melt-in-your-mouth tender and features the flavours of aromatic fennel and fiery chili.
The best part is that it only takes 45 minutes, and it's a curry you don't have to babysit on the stove. Which means, more time to do other things :D
Perfect paired with hot basmati rice, or naan/rotis.
INGREDIENTS
2 lbs boneless lamb shoulder, cubed
¼ cup plain yogurt
4 tsp ground fennel
4 tsp kashmiri chili powder
1 tsp turmeric
1 medium onion, chopped
4 cloves garlic
2 inches ginger, sliced
4 tbsp canola oil
1 bay leaf
1 small piece cinnamon
4 green cardamom
3 cloves
½ cup strained tomato sauce (passata)
2 tsp ground coriander
2 tsp ground cumin
Salt to taste
½ cup water
Fresh chopped coriander to garnish
METHOD
In a large bowl marinate lamb in yogurt, 2 tsp ground fennel, 2 tsp chili powder, turmeric, and salt to taste. Mix to combine, and allow to marinate for as long as it takes to prep the other ingredients.
To a food processor/blender add onions, garlic and ginger, and blend until smooth.
Set Instant Pot to saute mode, and add oil. Once hot, add bay leaf, cinnamon, cardamom, and cloves and saute for 10-15 seconds or until fragrant. Add onion mixture and cook for 5-6 minutes stirring often until slightly golden.
Pour in strained tomato sauce and seasoning with remaining fennel, chili powder, ground coriander, ground cumin and salt to taste. Cook tomato mixture down until the oil begins to separate along the edges, and the tomatoes become jammy in texture.
Add marinated lamb, and mix to coat in cooked down tomatoes. Cook for 5-6 minutes to seal all sides of the lamb.
Add water, and set Instant Pot to the pressure cook setting on high. Set the timer to 25 minutes.
Once ready, allow pressure to naturally release. Reduce curry on saute mode to desired consistency.
Garnish with fresh coriander and serve with hot basmati rice, naan, or rotis. Enjoy!
How To Make: Instant Pot Sour Cream Pork Chops
How To Make: Instant Pot Sour Cream Pork Chops
Recipe Found Here -
We’re still busy exploring all of the delicious ways to use our Instant Pot, and there remains no shortage of ways to work magic with this amazing kitchen tool. Our sour cream pork chops are yet another way to enjoy our Instant Pot. This dinner is simple and flavorful and the Instant Pot does all of the work, almost instantly! A dry pork chop is our biggest concern any time we prepare pork chops, and so, to keep the meat tender and juicy, we’ve created a savory sauce that is an absolute delight, and absolutely essential when using this method to cook pork.
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