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–+ servings

Pork with Eggplant and Olives

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 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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