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| Photo from theketoqueens.com |
There are several reasons why this dish is ideal for a hectic weeknight—the active cooking time is reduced, you can utilize this flexible pork in a variety of ways, and it's one of the most delicious keto recipes we've ever tasted. Wrap this pork with slaw in a low-carb tortilla to make a keto taco, or simply eat it as a high-protein, low-carb dish.
Start your slow cooker in the morning and it'll be ready by dinnertime, or make it ahead and freeze the meat so it's ready to go whenever you want some Piedmont-style North Carolina barbecue.
INGREDIENTS
For the pork
2½–3 pound boneless pork shoulder
1 teaspoon chili powder
1 teaspoon cumin powder
½ teaspoon salt
¼ teaspoon chipotle chili powder or cayenne pepper
½ cup beef bone broth (optional) or water
3 tablespoons cider vinegar
To make the slaw
½ cup low-carb mayonnaise
2 tablespoons thick cream
2 tablespoons lemon juice
1 tablespoon erythritol
1 tablespoon white vinegar
1 jalapeno, seeded and minced
1 teaspoon celery seeds
salt and pepper
4 cups shredded cabbage or coleslaw mix
HOW TO MAKE SLOW-COOKER SHREDDED PORK
1. Remove any excess fat from the meat. If necessary, cut it up to fit in a 3½ or 4-quart slow cooker. Season it with chili powder, cumin, salt, and chipotle chile powder, to taste. Pour the broth and vinegar over the meat and set aside. Cover and cook on low heat for 8 to 10 hours, or high heat for 4 to 5 hours. Take the meat out of the cooker and shred it with two forks.
2. Make the slaw while the pork is cooking. In a medium mixing bowl, combine mayonnaise, heavy cream, lemon juice, erythritol, and vinegar. Stir in the jalapeo, celery seeds, and salt and pepper to taste. Toss in the coleslaw until evenly coated. Refrigerate for at least 1 hour and up to 3 days.
3. Divide the pork among six bowls and top with the slaw.
4. The meat can be frozen for up to 3 months. Allow to cool before transferring to a freezer container and drizzling with a little cooking liquid. Thaw in the refrigerator overnight before reheating.