300 Low-Carb Slow Cooker Recipes (28 page)

Yield:
6 servings, each with: 621 calories, 46 g fat, 41 g protein, 10 g carbohydrate, 2 g dietary fiber, 8 g usable carbs.

Easy Pork Roast

This is basic, which is a strength, not a weakness. It would be a great supper with a big salad.

3 pounds (1.4 kg) boneless pork loin

2 tablespoons (28 ml) olive oil

1 can (8 ounces, or 225 g) tomato sauce

1/4 cup (60 ml) soy sauce

1/2 cup (120 ml) chicken broth

1/2 cup (12 g) Splenda

2 teaspoons dry mustard

Guar or xanthan (optional)

In a big, heavy skillet, brown the pork on all sides in the oil. Transfer the pork to your slow cooker.

In a bowl, mix together the tomato sauce, soy sauce, broth, Splenda, and dry mustard. Pour the mixture over the pork. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

When the time's up, remove the pork to a serving platter. Thicken the pot liquid, if needed, with guar or xanthan. Serve the juice with the pork.

Yield:
8 servings, each with: 301 calories, 14 g fat, 37 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.

Pork Roast with Apricot Sauce

Here's a fabulous Sunday dinner for the family—with very little work.

2 1/2 pounds (1.1 kg) boneless pork loin

2 tablespoons (28 ml) olive oil

1/3 cup (53 g) chopped onion

3/4 cup (175 ml) chicken broth

1/4 cup (80 g) low-sugar apricot preserves

1 tablespoon (15 ml) balsamic vinegar

1 tablespoon (15 ml) lemon juice

1 tablespoon (1.5 g) Splenda

Guar or xanthan

In a big, heavy skillet, sear the pork all over in the oil. Transfer the pork to your slow cooker. Scatter the onion around it.

In a bowl, mix together the broth, preserves, vinegar, lemon juice, and Splenda. Pour the mixture over the pork. Cover the slow cooker, set it to low, and let it cook for 7 hours.

When the time's up, remove the pork and put it on a serving platter. Season the juices with salt and pepper to taste. Thicken the juices with guar or xanthan. Ladle the juices into a sauce boat to serve.

Yield:
6 servings, each with: 338 calories, 17 g fat, 40 g protein, 5 g carbohydrate, trace dietary fiber, 5 g usable carbs.

Pork Roast with Creamy Mushroom Gravy and Vegetables

Here's a great down-home dinner the family will love!

2 1/2 pounds (1.1 kg) boneless pork loin

1/2 cup (61 g) sliced carrots

4 ounces (115 g) sliced mushrooms

10 ounces (280 g) frozen cross-cut green beans, unthawed

1 tablespoon (18 g) beef bouillon concentrate

2 tablespoons (28 ml) water

1 can (14 1/2 ounces, or 410 g) tomatoes with roasted garlic

Guar or xanthan

1/2 cup (120 ml) heavy cream

Put the pork in the bottom of your slow cooker. Surround the pork with the carrots, mushrooms, and green beans. (Don't bother thawing the green beans, just whack the package hard on the counter before opening so the beans are all separated.)

In a bowl, dissolve the bouillon in the water. Stir in the tomatoes. Pour the mixture over the pork and vegetables. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

When the time's up, remove the pork and vegetables to a platter. Thicken the juices in the pot with guar or xanthan and then whisk in the cream. Add salt and pepper to taste. Serve the juices with the pork and vegetables.

Yield:
8 servings, each with: 284 calories, 19 g fat, 23 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 g usable carbs.

Orange Rosemary Pork

One day I saw the adorable Rachael Ray (whose Food Network show I love) grilling some pork chops for one of her 30-minute meals, and she was saying that orange and rosemary were great for basting pork. Well, hey, Rachael knows what she's talking about, so I decided to borrow those flavors for a low-carb slow cooker dish. Oh, boy, did it work out well! Thanks for the idea, Rachael!

1 1/2 pounds (680 g) boneless pork loin

2 tablespoons (28 ml) olive oil

1/4 cup (60 ml) white wine vinegar

1/4 cup (60 ml) lemon juice

3 tablespoons (4.5 g) Splenda

1/4 teaspoon orange extract

1/2 teaspoon ground, dried rosemary

1 clove garlic, crushed

1 teaspoon soy sauce

1/4 teaspoon pepper

1/4 teaspoon salt or Vege-Sal

In a big, heavy skillet, brown the pork in the oil over medium-high heat. Transfer the pork to your slow cooker.

In a bowl, stir together the vinegar, lemon juice, Splenda, orange extract, rosemary, garlic, soy sauce, pepper, and salt or Vege-Sal and pour over the pork. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.

Yield:
4 servings, each with: 317 calories, 23 g fat, 23 g protein, 3 g carbohydrate, trace dietary fiber, 3 g usable carbs.

Sweet and Tangy Mustard Pork Roast

This is simple and great. I love Boston butt—which is really just a shoulder roast.

2 1/2 pounds (1.1 kg) Boston butt roast

2 tablespoons (28 g) bacon grease or coconut oil

1/4 cup (60 g) erythritol, xylitol, or similar sweetener

1 1/2 tablespoons (17 g) brown mustard

1 tablespoon (15 ml) lemon juice

1/4 teaspoon molasses

1/4 teaspoon ground rosemary

1/4 teaspoon sage

1/4 teaspoon thyme

1/4 teaspoon pepper

1 teaspoon soy sauce

In your big, heavy skillet, over medium-high heat, start your pork roast searing in the bacon grease. You want to brown it on all sides.

In the meantime, measure the erythritol, mustard, lemon juice, molasses, rosemary, sage, thyme, pepper, and soy sauce into a small dish. Stir together well.

When your roast is browned all over, smear the erythritol mixture evenly over all sides except the fatty side. Place the roast, fatty side up, in the slow cooker and spoon the rest of the mixture evenly over the fatty side.

Cover and set the slow cooker to low. Cook five hours. That's it! Put it on a platter, carve, and serve.

Yield:
6 servings, each with: 339 calories, 20 g fat, 37 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.

Pork with Cabbage

Need I point out that this recipe is for cabbage lovers?

4 pounds (1.8 kg) boneless pork shoulder roast, trimmed of fat

2 tablespoons (28 ml) olive oil

2 carrots, cut into 1-inch (2.5 cm) pieces

2 cloves garlic, crushed

2 stalks celery, cut

1/2-inch (6 mm) thick

1 envelope (1 ounce, or 28 g) onion soup mix

1 1/2 cups (355 ml) water

1 1/2 pounds (680 g) cabbage, coarsely chopped

Guar or xanthan

In a big, heavy skillet, start browning the pork in the oil.

Place the carrots, garlic, and celery in your slow cooker. Add the soup mix and water.

When the pork is brown all over, put it on top of the vegetables in the slow cooker. Cover the slow cooker, set it to low, and let it cook for 7 hours.

When the time's up, stir in the cabbage, pushing it down into the liquid. Re-cover the slow cooker and let it cook for another 45 minutes to 1 hour.

Remove the pork and put it on a platter. Use a slotted spoon to pile the vegetables around the pork. Thicken the liquid in the slow cooker with guar or xanthan. Add salt and pepper to taste. Pour the liquid into a sauce boat and serve with the pork and vegetables.

Yield:
8 servings, each with: 478 calories, 35 g fat, 31 g protein, 10 g carbohydrate, 3 g dietary fiber, 7 g usable carbs.

Kalua Pig with Cabbage