Paleo Braised Pork Knuckle

Experience melt-in-your-mouth perfection with this Paleo Braised Pork Knuckle, a hearty and satisfying dish that embraces rich, slow-cooked flavors while being completely grain- and dairy-free. This recipe features a golden-browned pork knuckle simmered in a savory blend of chicken broth, apple cider vinegar, fresh herbs, and aromatic vegetables like onion, carrots, and celery. The result is tender, fall-off-the-bone meat infused with deep, comforting flavors. Perfect for cozy gatherings or meal prepping, this paleo-friendly braised pork knuckle is easy to prepare in a Dutch oven and makes an impressive centerpiece for your dinner table. Serve it with the luxuriously thickened braising liquid as a sauce for an unforgettable meal.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:210 mins

Total Time:225 mins

Servings: 4

Ingredients

• 1 whole pork knuckle
• 2 tablespoons coconut oil
• 1 large onion
• 2 medium carrots
• 2 stalks celery stalks
• 4 cloves garlic
• 4 cups chicken broth
• 2 leaves bay leaves
• 4 sprigs fresh thyme
• 3 tablespoons apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

Step 1

Begin by patting the pork knuckle dry with paper towels, then season all sides generously with sea salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium-high heat until shimmering.

Step 3

Add the pork knuckle to the pot and sear it on all sides until it is golden brown, about 4-5 minutes per side. Remove the pork knuckle from the pot and set aside.

Step 4

Peel and roughly chop the onion, carrots, and celery. Mince the garlic.

Step 5

Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables until they begin to soften, approximately 5 minutes.

Step 6

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 7

Return the pork knuckle to the pot, nestling it among the vegetables.

Step 8

Pour in the chicken broth and apple cider vinegar. Add the bay leaves and fresh thyme sprigs.

Step 9

Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

Step 10

Allow the pork knuckle to braise for approximately 3 to 3.5 hours, or until the meat is tender and falls off the bone easily.

Step 11

Check occasionally to ensure there is enough liquid in the pot. Add more broth or water if necessary to keep the pork knuckle partially submerged.

Step 12

Once done, remove the pork knuckle to a serving dish. Strain the vegetables and herbs from the braising liquid and serve the liquid alongside the pork knuckle as a sauce.

Nutrition Facts

Serving size	(2469.2g)

Amount per serving	% Daily Value*
Calories	2763.5

Total Fat 203.8g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 600mg	0%
Sodium 9711.0mg	0%
Total Carbohydrate 46.3g	0%
Dietary Fiber 9.3g	0%
Total Sugars 19.7g
Protein 168.8g	0%

Vitamin D 0IU	0%
Calcium 356.3mg	0%
Iron 17.6mg	0%
Potassium 3914.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.1%

Protein: 25.1%

Carbs: 6.9%