Crispy-Knuckle Pork Shoulder with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A slow-cooked pork shoulder masterpiece with a golden almond-crunch crust, featuring rich herbs and caramelized garlic for a keto-friendly feast that melts off the bone. This american-inspired slow cooker (keto, high protein) ready in about 495 minutes pairs pork shoulder butt, smoked bacon, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.5 (13 ratings) Prep: 15 min Cook: 480 min Serves 6 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim excess fat from pork shoulder and pat dry with paper towels. Season all sides with 1 tsp sea salt and 1/2 tsp black pepper. Place pork in slow cooker and top with 6 oz chopped bacon and 8 minced garlic cloves.
  2. Step 2: Add 2 tbsp olive oil and 2 tbsp chopped rosemary to the slow cooker, then cover and cook on LOW for 8 hours until fork-tender.
  3. Step 3: Remove pork and bacon from slow cooker; reserve 1/4 cup cooking juices. While pork rests, pulse 1/4 cup crushed pork rinds and 1/2 cup almond flour in a food processor until fine crumbs form. Heat 1 tbsp olive oil in a skillet over medium heat, add crumb mixture, and toast for 3-4 minutes until golden and crisp, stirring constantly until aromatic.
  4. Step 4: Slice pork shoulder into 1/2-inch thick medallions, arrange on a plate, and drizzle with reserved cooking juices. Sprinkle with toasted crumb mixture and extra rosemary for texture.

Equipment for this recipe

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Frequently asked questions

How long does Crispy-Knuckle Pork Shoulder with Herb Crust take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy-Knuckle Pork Shoulder with Herb Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder butt from drying out.

Can I substitute ingredients in Crispy-Knuckle Pork Shoulder with Herb Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy-Knuckle Pork Shoulder with Herb Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy-Knuckle Pork Shoulder with Herb Crust keto?

Yes — this recipe is tagged keto, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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