Cooking pork has mystified me for years.
Every time I prepared it, even following a recipe it never seemed to turn out very tender.
Before I realized that wheat and I had to break up (it was a 39 year relationship so it wasn’t an easy one) I used to make
this and bring it camping, or serve all year long on big rolls with extra sauce.
Yum is right!
But, with wheat out of my life & realizing I needed to find some good celiac recipes, I altered many of my favorites to
fit my new diet. And since I have been on a low carb diet (30 pounds lost so far!) we roll this yummy pulled pork goodness
up like a lettuce wrap.
It’s easy, economical, tastes wonderful, travels well & can be made ahead.
Need I say more? I love it just in case I had not expressed it enough yet.
Ok, let’s git you some k?
Here is what I use to make my favorite pulled pork in the whole, big, entire world:
Slow Cooker Pulled Pork Recipe
adapted from this great recipe
serves 6-8
ingredients:
- 3-4 pound pork roast (try to find one without a lot of fat on it)
- 1 tablespoon of paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon of salt
- a pinch or two of cayenne pepper (this gives it great flavor without being spicy, add more to taste)
- 1 teaspoon of dried thyme
- 2 cloves of fresh garlic, minced
- 1/3 cup red wine vinegar
- 1/2 cup Splenda (honey can also be substituted if you are not following a low carb eating plan)
- 1 large onion cut in chunks
directions:
Begin by greasing your slow cooker with a bit of butter or olive oil. Place the onions in the bottom and
the pork on top. Mix dry seasoning & Splenda together and shake over the pork. Add red wine vinegar
around the edges and cover. Cook on low 6-8 hours, until pork is tender and easily falls apart. Keep
liquid at the bottom of the slow cooker, shredding the pork with two forks and allowing the meat to
absorb the liquid.
Serve with a huge salad and steamed, buttered cauliflower for a yummy low carb dinner!
Hmm is anyone else having problems with the images
on this blog loading? I’m trying to figure out if its a problem
on my end or if it’s the blog. Any feed-back would be greatly appreciated.
Im grateful for the blog article.Really thank you! Great.
Iv3v6b Looking forward to reading more. Great blog.
I’m on a very low carb eating plan that allows real, natural fats and meat protein, but does not allow garlic, milk or flour. I’ve discovered since starting this just after Easter that I have a bit of a gluten sensitivity, too, as gluten causes inflamation and achiness in my joints. I’m willing to “cheat” just a smidge by using a very small amount of garlic powder, and I can certainly substitute heavy cream for milk, but I’m not sure what to do to replace the flour. Can it be omitted completely?
Absolutely adore cheese. Any kind is ok with me. Would love to win the package.
Such tasty pork! I love love love love it!