Keto Slow Cooker Shredded Pork Recipe| Eat This Not That

Keto Slow Cooker Shredded Pork Recipe| Eat This Not That

If we mention this grilled keto-friendly pork recipe, grill purists can taunt us. But we can not worry about that: we have day jobs, hungry kids to feed on and no barbecue in the backyard. We know that smoke is the key to depleting fat, which gives the pork buttock shoulder a taste and moisture, but we have found a way to achieve similar flavors and textures by using bone broth and a slow cooker.

There are many reasons why this recipe is perfect for a busy day of the week: The active cooking time is kept to a minimum, you can use this versatile pork in many different ways and it's one of the most delicious keto recipes we've ever tasted , You can wrap this pork with coleslaw in a low-carbohydrate tortilla and call it a keto taco or just enjoy it as a high-protein, low-carbohydrate bowl.

Turn on your Slow Cooker in the morning, and he'll be ready for dinner. Or pretend and freeze the meat so you can prepare it whenever you feel like a Piedmontese-style barbeque in North Carolina.

Nutrition: 385 calories, 22 g fat (17 g saturated), 604 mg sodium, 6 g carbohydrates, 1 g fiber, 2 g sugar, 40 g protein

Makes 6 servings


For the pork
2½ to 3 pounds boneless pork shoulder
1 teaspoon chilli powder
1 teaspoon ground cumin
½ tsp salt
¼ tsp chipotle chilli powder or cayenne pepper
½ cup beef broth or water
3 tablespoons apple cider vinegar

For the coleslaw

Makes 4 cups

½ cup of keto mayonnaise
2 tablespoons cream
2 tablespoons of lemon juice
1 tbsp erythritol
1 tbsp white vinegar
1 jalapeño pepper, gutted and chopped
1 teaspoon of celery seeds
salt and pepper
4 cups of coleslaw mix or coleslaw

How to do it

  1. Cut excess fat off the meat. If necessary, cut it to fit in a 3½-liter or 4-liter slow cooker. Season with chili powder, cumin, salt and chipotle chili powder. Pour meat with broth and vinegar. Cover and cook over low heat for 8 to 10 hours or over high heat for 4 to 5 hours. Take the meat out of the oven and chop it with two forks.
  2. While the meat is cooking, make the coleslaw. Whisk mayo, cream, lemon juice, erythritol and vinegar in a medium bowl. Add jalapeño, celery seeds, salt and pepper and stir. Add cole slaw and toss until evenly coated. Cover and refrigerate at least 1 hour or up to 3 days.
  3. To serve, spread the pork on six bowls and top with coleslaw.
  4. You can freeze the meat for up to 3 months. Allow to cool, drizzle with some cooking liquid and place in a freezer. Thaw in the refrigerator overnight before warming up.

CONNECTED: The easy way to healthier foods

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