Good Lifestyle

When we talk about this keto - BBQ flavored pork simmering, the Puriste barbecue could nargue us. But we can not worry about it: we have day jobs, hungry children to feed, and not grill pit in the yard. We know that the smoke is the key to breaking the fat that adds flavor and moisture to the butt or pork shoulder, but we found a way to achieve similar taste and texture usingbone broth andsmooker.

There are several reasons why this recipe is perfect for one weekday night-the active cooking time is reduced to a minimum, you can use this versatile pig in many ways, and it's one of the most deliciousCeto Recipes that we have never tasted. You can wrap this pork with SLAW in a low carbohydrate carbohydrate tortilla and call it a Taco Keto, or simply enjoy it as a high protein bowl, low carbon.

Get your cooker goes in the morning, and it will be ready for dinner time or do before and freeze the meat it is ready every time you have a penchant for a certain pedimont-barbecue barbecue in North Carolina.

Nutrition:385 calories, 22 g of fat (17 g saturated), 604 mg of sodium, 6 g of carbohydrates, 1 g of fiber, 2 g of sugar, 40 g of protein

6 servings

Ingredients

For pork
2½ to 3 lb of boneless pork shoulder
1 teaspoon of chile powder
1 CUXTE MOULU CUMIN
½ TSP salt
¼ c Chipotle cayenne pepper powder or
½ cup of beef broth or water bone
3 c cider vinegar

for cabbage salad

Give 4 cups

½ mayonnaise ceto cup
2 tablespoons of heavy cream
2 c. Tablespoon lemon juice
1 c erythritol
1 tablespoon of white vinegar
1 s pepper, seeded and chopped
1 teaspoon of celery seeds
salt and pepper
4 cups of cabbage salad or mix the shredded cabbage

How to do it

1. Trim excess fat from meat. Cut it, if necessary, to hold in a 3 ½ liter or twi-quarter quarter. Season with chili powder, cumin, salt and chipotle chili powder. Pour the broth and vinegar on meat. Cover and cook at low temperatures 8 to 10 hours, or on the high temperature setting for 4 to 5 hours. Remove the meat from the stove and shred with two forks.
2. While cooking meat, make coleslaw. In a medium bowl, mix mayonnaise, cream, lemon juice, erythritol and vinegar. Add Jalapeño, celery seeds and salt and pepper to taste, and stir. Add cabbage salad and stir until uniformly covered. Cover and refrigerate at least 1 hour or up to 3 days.
3. Serve by dividing the pork between six bowls and garnish with cabbage salad.
4. You can freeze the meat up to 3 months. Cool, water with a little cooking fluid, and the transfer to a freezing container. Defrigerate the refrigerator before reheat.

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