BBQ Pork Dip

 

Half the fun of a dip is the chip that goes with it! Those on a keto diet, who miss the crunch of a good chip, will love using pork rinds as your dip-scooper. And what a pork rind we chose! Epic's BBQ pork rinds contain only 1 gram of carbohydrates per serving (if you choose their salt and pepper flavor, that'll set you back 0 carbs), and are produced with mindfulness toward sustainability and meat consumption.

The dip is basically a keto take on a rilette, a meat spread usually made by cutting pork into small pieces and cooking it slowly with fat. To change up this recipe each time you make it, play with different spices—chipotle version or even a Chinese five spice spread would be equally excellent. Serve it as a keto snack or a keto appetizer.

Tip: Getting the perfect spreadable shredded texture for your dip is easiest with a stand mixer and paddle attachment. if you don't have one, you can certainly use a fork to mash, or simply shred by hand.

Ingredients:

• 2 1/2 lb boneless skinless pork shoulder, cut into 1-inch chunks
• 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 tsp smoked paprika
• 3 tsp yellow mustard
• 2 1/2 Tbsp tomato paste
• 3 Tbsp apple cider vinegar
• Freshly ground black pepper
• Epic BBQ pork rinds, for serving

Directions:

1. Preheat oven to 275°F. Place pork shoulder in a single layer in a medium or large Dutch oven. Add the herbs, salt, garlic, and oil. Cover with lid and place in middle rack in the oven. Roast about 2 1/2 hours, or until meat is so tender it falls apart. Remove from oven and discard herbs. Let rest until cool enough to handle.
2. Transfer the meat to the bowl of a stand mixer fitted with a paddle attachment. Pour the the liquid from the Dutch oven into a measuring cup and set aside. Turn the stand mixer on low, increasing to medium. Meat will begin to break apart and shred.
3. Slowly spoon in the liquid, until the pork is soft with a spreadable texture. (Note: you will not use all the liquid and this amount depends on how fatty the pork shoulder was). Add in the paprika, mustard, tomato paste, vinegar, and salt and pepper to taste.
4. Serve with the pork rinds, or cover and store in the fridge.