Slow-Cooked Keto Pork Afelia

Method

1. In a small bowl, combine the red wine, olive oil, dried thyme, coriander seeds, black pepper, and cinnamon. Stir well and set aside.
2. Peel the red onions and slice them into thin wedges. Separate the garlic cloves, peel them, and cut each in half. Toss the onion and garlic together in a sealable container.
3. Divide the onion-garlic mixture in half. Place one half into a large, sturdy freezer bag. Refrigerate the other half until you are ready to cook.
4. Rinse the pork shoulder under cold water and pat it dry with paper towels. Rub the salt all over the meat. Place the pork in the freezer bag with the onions and garlic, then pour the marinade over it. Seal the bag after pressing out all the air, put it in a bowl, and refrigerate for at least 12 hours.
5. Preheat your oven to 260°F.
6. Transfer the marinated pork, along with the reserved onion-garlic mixture and all the marinade, into an oven-safe casserole dish with a tight-fitting lid. Place the dish on the lower rack of the oven and cook for 5 to 6 hours.
7. Alternatively, you can cook the meat in an electric slow cooker on low for 8 to 12 hours, depending on your brand. Check the manufacturer's instructions for best results.
8. When the meat is fork-tender, remove it from the oven or slow cooker. Use two forks to pull the pork apart into shreds. Mix the shredded meat thoroughly with the gravy from the dish. Taste and adjust salt if needed before serving.