More keto! This can be served with lettuce wraps or eaten straight depending on how you like it. Macros and calories listed below are per serving of 15 and without lettuce or any other desired toppings not included. This recipe yields a lot of food but I prep for my wife and me for the week. My wife also isn’t fond of it being too spicy so feel free to up the amount of jalepeno or add Chipotle or Cayenne pepper sauce to increase the heat to your desire
Calories: 460
Carbs: 4.1g
Net Carbs: 3.8g
Fat: 25.4g
Protein: 51.6g
Ingredients
- 6.5 lb Pork Sirloin Roast
- 4 mixed Baby Bell Peppers
- 1 large Poblano Pepper
- 1 Jalapeno Pepper
- 2 small Sweet Onions
- 4 tbsp Minced Garlic
- 8 oz can Tomato Sauce
- 5-10 drops Liquid Smoke
- 1 tbsp Worcestershire Sauce
- 1/4 cup Onion Powder
- 1/4 cup Garlic Powder
- 1 tbsp Chilli Powder
- 1/2 tbsp Cayenne Pepper
- 1/2 tbsp Paprika
- 1 tsp Black Pepper
- 1/2 cup Bacon Fat
- 1/4 cup Apple Cider Vinegar
Steps
First dice and chop up all your onions and peppers then add them and garlic to bottom of slow cooker
Add Worcestershire sauce, liquid smoke, 2tbsp bacon fat and can Tomato Sauce to veggies and stir til evenly coated
Add seasonings to a bowl and mix
Rub the pork roasts with seasonings then place on top of mixture in slow cooker
Cook on low heat for 8hrs
Slowly lift roasts out of pot and place in large mixing bowl. Leave veggies and sauce in pot and add apple cider vinegar.
Shred pork with two forks and let cool for at least 10 minutes
This next step is optional but adds the textural components lost from using the slow cooker. In large saute pan (I use my Wok) add a few tablespoons of bacon fat and turn heat on high and grease pan. You want it screaming hot. Then toss in 1/3 of the pulled pork and let it crisp up and stir a few times and then remove and add to separate mixing bowl to cool and repeat the process two more times
Portion out pork into portion containers then scoop out sauce from slow cooker over top of pork
Enjoy!
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