Slow-Cooked Pork Shoulder With Low-Carb Coleslaw

A delish and healthy dinner tonight: pulled pork, low-carb coleslaw, and as a nephew calls them, “trees.”

I picked up a pork shoulder a couple of weeks ago and last night I was in thee mood for some pulled pork.

And what goes best with pulled pork? Coleslaw.

Both low-carb recipes are compliments of the Atkins community. The pulled pork I found in my trusty Atkins cookbook. The coleslaw I stumbled upon online.

For my pulled pork, I don’t add BBQ sauce. I’m sure that’s getting boos from BBQ fans. But I haven’t perfected a low-carb BBQ sauce yet. Great BBQ sauce requires too much sugar. Last thing I want is to jack up my insulin levels.

A note to all you Weight Watchers out there: My ‘slaw focuses on lowering the net carb count. You can easily make it more point friendly by substituting the regular mayo and sour cream with their low-fat kin.

Slow-Cooked Pork Shoulder
Net Carbs: 1g
Weight Watchers PointsPlus: 6
Servings: Serves 8

Ingredients

1 boneless pork roast, about 4 lbs.
½ C beef or chicken broth
2 tbsp. tamari (gluten-free substitute for soy sauce)
½ tsp. hot sauce
2 tbsp. cider vinegar
2 tbsp. sugar-free pancake syrup
1 tsp. ground cumin

Directions

Pre-heat oven to 325 F. Set pork in a casserole dish or Dutch oven with a lid. In a small bowl, combine broth, tamari, hot sauce, vinegar, syrup and cumin and mix well; pour over pork. Cover and bake until fork-tender, about 3 hours.
Let the meat rest for 10 minutes before chopping or shredding.

If you don’t know how to shred or pull the pork, just watch the video below.

Low-Carb Coleslaw
Net Carbs: 4.7
Weight Watchers PointsPlus: 6
Servings: Serves 8

Ingredients

1-1/2 lbs. medium head of cabbage, halved and cored
¾ C mayonnaise
½ C sour cream
2 tbsp. cider vinegar
1 tbsp. granular sugar substitute
2 tsp. celery seeds
1 tsp. salt
1 tsp. black pepper

Directions

Cut cabbage halves in half and thinly slice. Transfer to a large bowl.
In a small bowl, whisk together mayo, sour cream, cider vinegar, sugar substitute, celery seed, salt and pepper. Pour over cabbage and mix until thoroughly combined.
Refrigerate at least 30 minutes before serving for flavors to blend.

How To Pull Pork