August 11 2017 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Pulled pork with turnip slaw
Make any night feel like a weekend with this comforting crowd pleaser. Tender. Flavorful. Oh-so-satisfying. Cook up enough for seconds—even more if you want to die for leftovers.
USMetric
servingservings
Ingredients
- 1½ lbs 650 g pork shoulder
- 1 tbsp 1 tbsp cocoa nibs or cocoa powder
- ½ tbsp ½ tbsp ground black pepper
- 1 tbsp 1 tbsp salt
- ½ tbsp ½ tbsp ground ginger
- ½ tbsp ½ tbsp paprika powder
- ½ tsp ½ tsp anise seeds or fennel seeds
- ½ tsp ½ tsp cayenne pepper
- 2 tbsp 2 tbsp olive oil
Grated slaw
- 13⁄10 lbs 600 g turnip
- 1 (2¼ oz.) 1 (60 g) small carrotsmall carrots or appleapples (optional)
- 1 cup 240 ml mayonnaise
- 1⁄3 cup (1⁄5 oz.) 80 ml (5.5 g) chopped fresh parsley
- 1 1 garlic clovegarlic cloves (optional)
- 1 tbsp 1 tbsp cider vinegar
- salt and pepper
BBQ sauce
- 3 tbsp 3 tbsp olive oil
- 1 tbsp 1 tbsp tomato paste
- ½ (2 oz.) ½ (55 g) finely chopped yellow onionfinely chopped yellow onions
- 2 tsp 2 tsp garlic powder
- 2 tsp 2 tsp fennel seeds
- 1 tsp 1 tsp ground cumin
- 1 tbsp 1 tbsp chili powder
- ½ tsp ½ tsp cayenne pepper
- 14 oz. (12⁄3 cups) 400 g (400 ml) canned whole tomatoes
- 2 tbsp 2 tbsp cider vinegar
- 2 tsp 2 tsp salt
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Grind the spices and cacao nibs using a pestle and mortar or grinder. Mix with olive oil and rub all over the pork shoulder.
- Place the meat in a slow cooker and cook for 6 hours on low or 4 hours on high.
- Remove from the slow cooker and use two forks to shred the meat into small pieces. Serve with grated slaw and BBQ sauce.
Grated slaw
- Rinse and peel the vegetables. You don't need to peel the apple, just remove the seeds.
- Grate everything coarsely with a hand grater or food processor. Place in a bowl and mix in the other ingredients. Season with salt and pepper to taste.
BBQ sauce
- Carefully heat the oil in a heavy saucepan. Stir in the tomato paste. Add the onion and fry until soft and glossy over medium heat.
- Add a couple of tablespoons of water and simmer for 5-10 minutes.
- Grind the spices and add them to the saucepan together with the tomatoes and the vinegar. Add salt.
- Bring to a boil, lower the heat and let it simmer for 15-20 minutes.
- Mix, using an immersion blender, until smooth and let cool. If you want a thicker sauce let it simmer longer, until it reaches the desired consistency.
- Leftovers can be stored in the fridge for up to a week.
Tip
Instead of turnip, you can make the slaw with grated black radish or kohlrabi. You can even grate the stem of broccoli or buy packaged grated broccoli.
Recommended special equipment
Slow cooker; blender or food processor.
no idea of the carb count. Would like to hear from those who use them and any suggestions on how they do .
No, the sauce is served on top at the end.
Sorry to hear this, Regan! You could try dialing back the spices that were overpowering for you.
I used left over pork to make this meal easier to pull together.
I did make changes to the BBQ sauce as I have a nightshade allergy.
I used cooked carrots(minced/mashed) and some water, in place of the tomatoes. It turned out great! I don't think anyone realized the bbq sauce was tomatoless.