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The dip is essentially a keto version of rilette, a meat spread often created by chopping pork into small pieces and slowly simmering it with oil. To make this dish unique each time, experiment with other spices—a chipotle version or a Chinese five spice spread would both be delicious. Serve it as a keto snack or appetizer.
INGREDIENTS
2 1/2 pounds boneless, skinless pork shoulder, cut into 1-inch slices
4 sprigs fresh thyme
4 bay leaves
2 tsp kosher salt, plus more to taste
1/2 tbsp minced garlic
1/2 cup canola oil
1 1/2 teaspoon smoked paprika
3 tsp yellow mustard
2 1/2 tbsp tomato paste
3 Tablespoons apple cider vinegar
freshly ground black pepper
For serving, Epic BBQ pork rinds.
HOW TO MAKE KETO BBQ PORK DIP
1. Heat the oven to 275°F. In a medium or large Dutch oven, arrange the pork shoulder in a single layer. Combine the herbs, salt, garlic, and oil in a mixing bowl. Cover with a lid and set in the oven's middle rack. Cook for about 2 1/2 hours, or until the meat is so soft that it comes apart. Remove from the oven and set aside the herbs. Allow to cool until you can handle it.
2. Transfer the meat to a stand mixer fitted with a paddle attachment. Fill a measuring cup halfway with the liquid from the Dutch oven and set aside. Start the stand mixer on low and gradually increase to medium. Meat will begin to shred and break apart.
3. Slowly spoon in the liquid, stirring constantly, until the pork is soft and spreadable. (Note: You will not use all of the liquid, and the amount you use will vary depending on how fatty the pork shoulder was.) Mix in the paprika, mustard, tomato paste, vinegar, and season with salt and pepper to taste.
4. Serve with the pork rinds, or cover and refrigerate.