Name: Pork with Eggplant and Olives
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2 tablespoons coconut oil; 2 pounds pork shoulder (cut into 2 inch cubes); 4 tablespoons almond flour or almond meal; 2 large eggplant (cubed); 1 large onion (cubed); 4 cloves garlic (chopped); 1 1/2 cups low sodium chicken broth (or use bone broth); 1 large lemon (zest and juice); sea salt and freshly ground black pepper (to taste); 2 cups green olives (pitted)

Pork with Eggplant and Olives

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Ingredients

2 tablespoons coconut oil
2 pounds pork shoulder cut into 2 inch cubes
4 tablespoons almond flour or almond meal
2 large eggplant cubed
1 large onion cubed
4 cloves garlic chopped
1 1/2 cups low sodium chicken broth or use bone broth
1 large lemon zest and juice
sea salt and freshly ground black pepper to taste
2 cups green olives pitted

Instructions

In a large skillet heat the oil over medium-high heat. Coat the pork with the almond flour and sear for 3 to 4 minutes until golden.
In a large slow cooker add pork and remaining ingredients (eggplant through olives) cook on low for 8 hours until the pork is cooked through. Serve hot.

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Pork with Eggplant and Olives