Enjoy this delicious pork and slaw with a fork or pair with a low-carb bun for a treat. If you do not have a slow cooker, cook the pork in a Dutch oven in a 200°F oven for the same amount of time.
FOR THE SLAW:
¾ cup shredded cabbage
¼ cup shredded carrot
1/8 cup sliced scallions
3 tablespoons mayonnaise
1 teaspoon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
FOR THE RUB:
4 tablespoons stevia, or other sugar substitute
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black
½ teaspoon chili powder
FOR THE PORK:
1 (4 to 5-pound) boneless pork shoulder roast
2½ tablespoons olive oil
¾ cup light beer
3 tablespoons apple cider vinegar
3 tablespoons tomato paste
8 low-carb buns or lettuce wraps (optional)
TO MAKE THE SLAW:
In a large bowl, combine the cabbage, carrots, scallions, mayonnaise, mustard, salt, and pepper. Mix thoroughly. Refrigerate until ready to serve.
TO MAKE THE RUB:
In a medium bowl, mix together the stevia, paprika, garlic powder, onion powder, mustard powder, cumin, salt, pepper, and chili powder.
TO MAKE THE PORK:
Cover the pork shoulder with the rub, massaging it thoroughly into the meat.
In a large skillet over medium-high heat, heat the olive oil for 1 minute. Add the pork to the skillet, browning on all sides for about 3 minutes per side. Once browned, remove the pork from the skillet and set aside.
Pour the beer into the skillet and scrape the bottom of the pan to loosen any browned bits. Remove the skillet from the heat and pour the drippings into a large slow cooker.
To the slow cooker, add the apple cider vinegar and potato paste. Whisk to combine with the pork drippings.
Place the pork in the slow cooker and spoon some of the liquid over it. Cover. Cook on low for 8 hours. Insert a meat thermometer into the center of the pork to check the internal temperature. It should be between 180°F and 200°F.
Remove the pork from the slow cooker and place it in a large bowl to cool.
In a large skillet over high heat, add the remaining liquid from the slow cooker and bring to a boil. Lower the heat to medium-low and reduce the liquid by at least half over the next 10 minutes.
Using two forks, shred the cooled pork until you have bite-size chunks.
STEPour the reduced liquid over the meat. Mix until it is coated evenly.
Serve the shredded pork with the slaw on its own, or on a low-carb bun or a lettuce wrap (if using).
Nutrition Facts(per serving of 3:1)
Total Fat 58.8G
Total Carbohydrate 7.3G
Dietary Fiber 1.8G
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