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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).

Yield: 8-10 servings

Slow-Cooker Roasted Pork | THM: S

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This succulent, slow-cooker roasted pork is the perfect filling for a low-carb wrap, or serve with mashed cauliflower and green beans for an elegant THM S meal.

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 50 minutes

Total Time 9 hours

Ingredients

• 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

Instructions

1. 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.
2. 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.

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