Sloppy Ottos Recipe

Ingredients

• 1 pound ground pork
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• ¾ cup diced onions
• 6 Keto Buns (or lettuce wraps for egg-free)
• Paleo fat, such as bacon fat, for the buns
• 1 cup sauerkraut (not Bavarian-style), warmed
• ¾ cup Dairy-Free Thousand Island Dressing
• Pickles, for serving

1. Crumble the pork into a cast-iron skillet over medium heat. Season the meat with the salt and pepper and add the onions. Sauté until the pork is cooked through, about 6 minutes, stirring from time to time to break up the clumps of meat.
2. Meanwhile, slice the keto buns in half. In a large skillet, pan-fry them cut side down in Paleo fat until golden brown. (Note : Fry only the buns you plan to consume right away.)
3. To serve, place about one-sixth of the pork on a bun, then top with a large spoonful of sauerkraut and 2 tablespoons of the Thousand Island dressing. Repeat with the remaining ingredients. Serve with pickles.
4. Store extra buns and filling separately in airtight containers in the fridge for up to 3 days. To reheat, place the pork and sauerkraut in a skillet and warm over medium heat. Pan-fry the split keto buns to go with the meat and sauerkraut, following the instructions in Step 2.