Low Carb Pulled Pork & Veggies 

 Pork Veggie Stir-Fry

This is a low carb recipe mixes delicious pork protein with lectin-free, low-carb veggies. This is a three step recipe. First step is making the pulled pork, second step is preparing the veggies and the third and final step is mixing it all together. Don’t be daunted by the idea of three steps. The first two steps are pretty much hands off. The pork is done in the crock pot and most of the veggies are roasted.

Vegetables

If you’re short on time, you can buy the veggies washed and pre-trimmed. I bought the veggies for this recipe at Trader Joe’s. The broccoli came in a 12 oz. bag as organic, pre-trimmed florets. The cauliflower was available pre-trimmed in a bag but it wasn’t organic so I bought a small head of organic cauliflower and cut that up my self. The asparagus came in a 12 oz. bag, washed and ready. I did trim the bottom third off the asparagus. I bought an organic tub of baby spinach, washed and ready. I do used minced garlic so that was ready to go. The only thing I really spent time doing was slicing my onion and that took about 1 minute.

Cooking the Vegetables

You can cook all the vegetables together but for this recipe (this time) I actually roasted the broccoli, cauliflower and asparagus and sautéed the onion, garlic and spinach. I knew my onion and garlic would just disappear if I add them to the roasting pan. I have to say, I really liked the vegetable broken up this way. Sautéing the onion, garlic and spinach gave me more control so they didn’t end up over cooked. When the other vegetables were done roasting I just added them to the sauté pan and mixed all the vegetables together.

The Pork

The crock pot is still my favorite way to make shredded meat. The long, slow cook creates great flavor and super moist meat. Once the meat is done and falling apart, I just use two forks and pull/shred the meat until it’s broken up the way I like it.

This is pork is great for meal prep. Make it over the weekend and you have meat ready for a stir-fry like this recipe as well as, taco meat, meat you can put in a soup, add to salad or my favorite, put it in an omelette with sautéed onion, mushrooms and some cheese.

The Recipe

Low Carb Pulled Pork & Veggies

August 21, 2018

by Amy White, Functional Nutritionist

Category Food Keto Ketogenic Recipes Low Carb Nutrition

Persons

12

Serving Size

1 cup

Notes

This recipe makes 12, 1 cup servings. The nutritional information is based on a 1 cup serving. Please adjust macros based on your serving size.
NET CARBS = 5.3/serving

Ingredients

• THE PORK
• 3 lb. Pork Shoulder, whole (bone-in)
• 1/2 cup Bone Broth
• 5 Cloves of Garlic
• 1 TBSP of Coarse Salt
• THE VEGETABLES
• 3/4 lb Cauliflower, cut into florets (small head)
• 12 oz. Broccoli Florets
• 12 oz. Asparagus
• 1/2 Large Onion, sliced
• 1 TBSP Garlic, minced
• 4 cups Baby Spinach, tightly packed
• 3 TBSP Olive Oil (or fat of your choice)

Instructions

1. Instructions for "Pulled Pork"
2. Pat Pork Should Roast Dry
3. Make 5 small cuts in meat and insert a garlic clove into each cut
4. Salt roast, all over
5. Place roast into bottom of crock pot.
6. Add 1/2 cup of bone broth, or beef stock
7. Cook on high for 6 hours.
8. Meat is done when it pulls apart easily, really, falls apart ; )
9. Shred meat with two forks, set aside
10. Roasted Veggies
11. Pre-heat oven to 425 degrees
12. Trim the Asparagus, cut off bottom third of stalks
13. Trim the broccoli & cauliflower into equal size florets
14. Put asparagus, cauliflower and broccoli in large bowl and add 2 TBSP of olive oil - mix to coat veggies evenly with olive oil.
15. Add salt to the veggies - to your taste
16. Roast in hot oven for 20 minutes.
17. Sautéed Veggies:
18. Slice the onion and mince the garlic
19. Add 1 TBSP of olive oil to a hot, large skillet
20. Add the sliced onion and sautée for a couple of minutes or until the onion gets soft and a bit translucent
21. Add the garlic and sautée for another 30 seconds to 1 minute
22. Add the baby spinach and continue to sautée until the spinach has wilted.
23. Stir-Fry:
24. Add the roasted veggies to the sautéed onion-garlic-spinach mix and stir to combine
25. Add the pulled pork, stir to combine.
26. Continue to sautée until mix it evenly heated.
27. Serve and enjoy.

Nutrition Facts

Low Carb Pulled Pork & Veggies

Serves: 12

Amount Per Serving: 1 cup
Calories		333
% Daily Value*
Total Fat 24.1		36.9%
	Saturated Fat 7.6	35%
	Trans Fat 0
Cholesterol 81		27%
Sodium 701		29.2%
Total Carbohydrate 6.9		2%
	Dietary Fiber 1.6	4%
	Sugars 1.7
Protein 22.2

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Simplicity of Wellness

Tags

ketogenic recipe,

lectin free,

low carb lifestyle,

pulled pork low carb,

stir fry recipe

https://www.thesimplicityofwellness.com/low-carb-pulled-pork-veggies/

This recipe is pretty hearty but I will admit, I can eat more than a cup. I will serve this dish with a low-carb, cheesy biscuit to complete the meal.

If you’d like more information about what to eat when following a low-carb lifestyle please enter your name and email below and receive my free download: 3 Keys Tips on How to Low Carb for Life.

Be well,

Amy White, Functional Nutritionist

I’m Amy a board certified holistic nutritionist, certified functional nutritionist and lifestyle practitioner and certified Life Coach. I help women in midlife understand the changing needs of their body so that they can stop dieting and lose weight permanently. At 56 I live what I teach. Don’t believe the story that your best years are behind you. They are not. Your best years are just starting!