DIETS: LC Serves: 8 Time: 1 hour, plus 8 hours in the slow cooker
Ingredients:
8-8" flour tortillas (keto or low carb, if desired)
2 pounds pork shoulder/butt, fat trimmed
Salt & Pepper
2 cups ketchup
1/2 Tablespoon apple cider vinegar
1/4 cup brown sugar (or monkfruit sugar substitute)
1/4 teaspoon liquid stevia
1/4 cup worcestershire sauce
2 Tablespoons yellow mustard
1 Tablespoon plus 4 teaspoons Frank's Red Hot Sauce (or Tabasco)
1 Tablespoon BBQ rub seasoning
2 teaspoons liquid smoke
16 ounces coleslaw mix
6 1/2 Tablespoons white wine vinegar
3 teaspoons sugar
1 cup sour cream
Instructions:
Start the pork by rubbing down with some salt & pepper. Put in slow cooker and add 2 Tablespoon water. Cook on low for 8-10 hours.
Make the sauce by adding ketchup, apple cider vinegar, brown sugar, stevia, worcestershire, mustard, hot sauce, BBQ rub, liquid smoke and 1/2 teaspoon pepper into a medium saucepan. Heat over med-high heat until it boils, then lower heat to med-low and simmer for 15 minutes. Keep warm.
Make the Slaw by adding coleslaw, white wine vinegar and sugar in large bowl and mix well. Taste and add salt/pepper if desired. Set aside.
Make crema by mixing sour cream, 4 teaspoons hot sauce, and a sprinkle of salt/pepper in a small bowl. Add water a tablespoon at a time until drizzling consistency.
When pork is done, remove from slow cooker and discard the liquid. Shred with 2 forks and put back in slow cooker. Add warm BBQ sauce and mix well.
To assemble, wrap tortillas in wet paper towels and microwave for 30 seconds. Top each tortilla with pork mixture, slaw and drizzle with crema.
Nutrition Info Per Serving: Calories 409 Total Fat 23 g Cholesterol 85 mg Sodium 923 mg Potassium 598 mg Total Carbohydrate 36 g Dietary Fiber 17 g Sugars 9 g Protein 26 g