I love cooking with a crockpot. It creates delicious flavors which fill the entire house with aroma, and leftovers are delicious! This recipe is for a pork roast with stout.

5lb pork roast
1/2 cup 50-50 orange juice
1 large onion
1 can Guinness stout
1 small can tomato paste

rub:
2 Tbsp Kosher salt
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp Splenda brown sugar
1 Tbsp coriander

In a glass tray, mix together the ingredients for the rub and then rub it over the surface of the pork. Pour on the orange juice and let it sit overnight in the fridge.

Put the pork and juice into the crockpot. Rub another 1/4 cup of the Splenda-brown-sugar over the top of it. Cut the onion into short, thin slivers and add that in. Now pour the stout in around the sides so it doesn't wash off the sugar. Mix in tomato paste.

Cook on low for about six hours. You're looking for the pork to reach at least 170F. It's good to have a meat thermometer on hand to be able to judge this for all recipes involving crockpots. That way you can be sure that your meat reaches the safe temperature for consumption.

When the pork is done cooking, put it all into a container and let it cool in the fridge overnight. This way the pork soaks in all the juices and liquids.

Fork-pull all the pork apart into shredded bits and put it back into the juice.

Enjoy!

This pulled pork can be served standalone on a plate or wrapped in a burrito. I like to have it with broccoli and cheese for a nice low-carb meal.

If you skip either overnight step of this process it will still work, but you'll lose out on the flavor and moistness.

If you want the gravy to be thicker you'll want to add a low carb thickener to it. It's also quite fine with the gravy as is.





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