SC Savory-Spice Infused Pulled Pork (Macro Perfect Variation)
**See macro perfect variation under "Instructions"
Prep: 15 min
Cook: 6-8 hours
Makes: 8 servings
Calories: 338 g/serv
- Protein: 27g, (32%)
- Carb: 17g, (20%)
- Fat: 18g, (48%)
Ingredients
- 2.5 lbs pork roast (butt or shoulder)
- 1 yellow onion, diced
- 1 Tbs salt
- ½ tsp pepper
- 1 Tbs chili powder
- 1 Tbs cumin
- 2 Tbs oregano
- 1 tsp garlic powder
- 2 Tbs lime juice
- 2 Tbs apple cider vinegar
- 2 tsp coconut aminos
- 2 tsp Dijon mustard
- 1 Tbs honey
- 3/4 cup broth (chicken or vegetable, for moisture and added flavor)
Instructions
- Trim any visible fat from the pork roast to reduce the fat content. In a small bowl, combine salt, pepper, chili powder, cumin, oregano, and garlic powder. Rub this spice mix all over the pork roast.
- Place the diced onion at the bottom of the slow cooker. This will act as a flavor base and prevent the pork from sticking.
- In a separate bowl, whisk together the lime juice, apple cider vinegar, coconut aminos, Dijon mustard, and your choice of sweetener (if using). Pour this mixture over the onions in the slow cooker.
- Place the seasoned pork roast on top of the onions. Pour the broth around the pork. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is very tender.
- Once cooked, transfer the pork to a cutting board and let it rest for 10 minutes. Shred the pork using two forks, then return it to the slow cooker to mix with the juices and onions. Adjust seasoning if necessary.
**To complete macros, serve with one medium sweet potato, 2 corn tortillas or 1/2 cup cooked rice
