Slow Cooker Smoky Pork
Avocado-Tomato Wedge Salad
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Ingredients
- 2 Tbsp smoked paprika (or use paprika)
- 1 Tbsp garlic powder
- 1 Tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp pepper
- 2½ lb boneless pork shoulder roast (Boston butt)
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 (14.5-oz) can low-sodium chicken broth
Instructions
- Combine first 6 ingredients in a small bowl. Rub spice mixture all over pork.
- Cook pork in hot oil in a large skillet over medium-high heat 2 minutes per side or until lightly browned.
- Place pork in a 6- or 7-quart slow cooker; top with onion and broth.
- Cover and cook on LOW 8 hours or until tender. Slice or shred to serve. Cool and freeze leftovers in an airtight container or a zip-top freezer bag.
Side Dish Ingredients
- 1 small head iceberg lettuce, cut into 6 wedges
- 1 avocado, chopped
- 2 Roma tomatoes, chopped
- ½ cup Ranch dressing
Side Dish Instructions
- Top lettuce wedges with avocado and tomato; drizzle with dressing just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
165
|
530
|
| Fat (g) | 25 | 16 | 41 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 2 | 6 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 587 | 182 | 769 |
Keto Meal Plan
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