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Shredded Bbq Rubbed Pork Shoulder With Creamy Slaw
When we mention this keto-friendly BBQ-flavored slow cooker pork recipe, barbecue purists might scoff at us. But we can't worry about that: We have day jobs, hungry kids to feed, and no barbecue pit in the backyard. We know smoke is the key to breaking down the fat that adds flavor and moisture to the pork butt or shoulder, but we found a way to get similar flavors and texture by using bone broth and a slow cooker.
Trim excess fat from meat. Cut it up, if necessary, to fit in a 3½-quart or 4-quart slow cooker. Season with chili powder, cumin, salt, and chipotle chile powder. Pour broth and vinegar over meat. Cover and cook on low-heat setting 8 to 10 hours, or on high-heat setting for 4 to 5 hours. Remove meat from the cooker and shred it using two forks.
2.
While the meat is cooking, make the slaw. In a medium bowl, whisk together mayo, heavy cream, lemon juice, erythritol, and vinegar. Add jalapeño, celery seeds, and salt and pepper to taste, and stir. Add coleslaw and toss until coated evenly. Cover and refrigerate at least 1 hour or up to 3 days.
3.
Serve by dividing pork among six bowls and topping with slaw.
4.
You can freeze the meat for up to 3 months. Let cool, drizzle with a little cooking liquid, and transfer into a freezer container. Thaw overnight in the refrigerator before reheating.
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By
viiriilaroux
