Whole30 Braised Pork Knuckle

Fall in love with comfort food reimagined in this richly flavorful Whole30 Braised Pork Knuckle recipe, a satisfying slow-cooked dish perfect for a paleo or Whole30 lifestyle. Tender, melt-in-your-mouth pork knuckles are braised in a savory blend of chicken stock, coconut aminos, and apple cider vinegar, infused with aromatic herbs like thyme and bay leaves. Nestled alongside a medley of onions, carrots, celery, and garlic, this hearty dish is a true one-pot wonder. The caramelized notes from searing the pork and the deep flavors built during the slow braise make this meal irresistibly indulgent yet clean. Best served with a sprinkle of fresh parsley for a burst of brightness, it's a wholesome, comforting entrée that’s as delicious as it is nourishing. Perfect for meal prepping or family gatherings, this recipe is a must-try for Whole30 enthusiasts craving bold and satisfying meals.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 2 pieces pork knuckle
• 2 tablespoons olive oil
• 1 large, chopped onion
• 2 medium, chopped carrot
• 2 stalks, chopped celery
• 4 cloves, minced garlic
• 4 cups chicken stock
• 3 tablespoons coconut aminos
• 2 whole bay leaves
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 1 teaspoon sea salt
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh, chopped parsley

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the pork knuckles with salt and black pepper.

Step 3

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

Step 4

Add the pork knuckles to the pot and brown them on all sides, about 10-15 minutes total. Remove them and set aside.

Step 5

In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Step 6

Pour in the chicken stock, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Step 7

Add coconut aminos, bay leaves, thyme, and apple cider vinegar to the pot and stir to combine.

Step 8

Return the pork knuckles to the pot, ensuring they are submerged in the liquid.

Step 9

Bring the pot to a simmer, then cover with a lid and transfer to the preheated oven.

Step 10

Bake for 2.5 to 3 hours, or until the pork is tender and easily pulls away from the bone.

Step 11

Remove the pot from the oven and let it rest for about 10 minutes.

Step 12

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3896.5g)

Amount per serving	% Daily Value*
Calories	5322.0

Total Fat 392.9g	0%
Saturated Fat 124.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1285.2mg	0%
Sodium 13736.6mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 8.2g	0%
Total Sugars 27.3g
Protein 357.1g	0%

Vitamin D 0IU	0%
Calcium 452.5mg	0%
Iron 34.1mg	0%
Potassium 4826.5mg	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: 68.5%

Protein: 27.7%

Carbs: 3.9%