Dot to Trot

My world is expanding as my butt is shrinking!

Slow-Cooked Pork Shoulder With Low-Carb Coleslaw

low carb pulled pork and 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

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