Low Carb Pork Shoulder Food

LOW CARB PULLED PORK

Steps:

• Add the pork shoulder to a large slow cooker.
• In a small bowl, stir together the parsley, cumin, garlic powder, onion powder, salt, and paprika. Rub mixture into the pork being sure to coat all sides.
• Pour the beer into the bottom of the slow cooker.
• Cover slow cooker and cook on low for 8 hours or high for 4 hours. Pork is ready when it easily shreds with a fork.
• Shred the pork and stir the meat into the juices in the bottom of the slow cooker.
• Serve immediately or keep warm in the slow cooker until ready to eat.

LOW & SLOW PORK SHOULDER

Steps:

• If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.
• Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.
• Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.
• For The Beans:.
• With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.
• Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.
• Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.
• For The Slaw:.
• Combine all the ingredients and set aside for 30 minutes.
• Serving:.
• Serve Pork to the table on top of the beans with the slaw on the side... you will need 2 forks for the pulling :).