My dear husband voiced the ultimate compliment after enjoying his first bite of this succulent, slow-cooker roasted pork. He said it tasted like his Dad’s.
That’s equivalent to a husband saying an apple pie you make tastes like his Mom’s. His Dad is infamous around these parts for knowing how to cook a whole hog on a spit until perfection.
This sugar-free, slow-cooker roasted pork tastes similar to that, but on a much smaller scale. A THM S, you can enjoy slices of this roast with loaded mashed cauliflower and broccoli for an elegant meal, or try it in a low-carb wrap with lettuce, cheese, sour cream, mustard, and any other low-carb fixin’s you enjoy.
All you need are a few spices (paprika, cumin, chili powder, sea salt, and pepper), a bit of sweetener (I used xylitol, but you can use half the amount in Gentle Sweet if you prefer), some chicken broth, apple cider vinegar, and sugar-free ketchup (there’s also a recipe for sugar-free ketchup in the Trim Healthy Mama Cookbook, if you don’t have a bottle on hand).
- 2 Tbsp xylitol, divided
- 1 Tbsp paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 2 Tbsp apple cider vinegar
- 3 Tbsp sugar-free ketchup
- 1 boneless butt or shoulder pork roast
- In a small bowl, mix 1 Tbsp of xylitol, paprika, chili powder, cumin, salt, and pepper together. Rub well into all sides of roast. Marinate in seasonings for an hour, or overnight.
- Place roast in slow-cooker and pour chicken broth over top. Cook on low for 8 hours. Remove roast from slow cooker and discard all but a 1/2 cup of juices. Slice or shred roast and return to crockpot. Whisk remaining tablespoon of xylitol, apple cider vinegar, and ketchup with 1/2 of juices, and pour over roast. Stir and serve immediately.