I was trying to find a lo carb version of pulled pork. I came across many recipes and then just winged it and did my own thing. I am posting this so I can remember what I did for next time! I guess this photo looks a bit weird, it was still cooking in the crockpot. Tomorrow, when I dish it up, I will take a new photo, but for now...
I got my original inspiration from here but totally changed the recipe because it was Not a Crockpot Recipe and I wanted to make this in the Crockpot. Ok, so this is what I did:
Ingredients
2 lbs Pork Shoulder
4 Poblano Peppers
1 Yellow Onion
4 Cloves of Garlic
2 T Tomato Paste
1 t Red Wine Vinegar
1 Can Fire Roasted Tomatoes
1 Cup Beef Broth
Season to taste: Salt, Pepper, Garlic Powder and Cumin
Directions:
First I saute'd the pork in a bit of olive oil. I honestly did not measure but threw on the spices. Put the meat in the crockpot. Add 1 onion chopped and 4 cloves of minced garlic and put on top of the meat. My husband roasted the peppers on the grill before beginning. Next add the beef broth to the pan to deglaze the crusty pieces of meat left in there. Add the Tomato Paste and the Red Wine Vinegar and mix well. Pour on top of meat in the crockpot. Now peel, deseed and slice the peppers and place on top. I cooked this for about 6 hours, 2 of which were on high.
It is just now finished and I need to hit the hay, so at least I have dinner for tomorrow ready!
I plan on serving it with some homemade lo carb cole slaw but if you are not lo carbing it, it sure would be awesome on some flour tortillas with some Avocado! Enjoy!
This is a photo of it when it was all assembled in the Crock Pot
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1 comment :
hi Barb! thanks for sharing this delicious sounding recipe! I love to use my crockpot - so handy. have a great week! cheryl
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