a

Menu

EAT FAT BEAT FAT

M

    SOUTHERN PULLED PORK “SPAGHETTI”

    SERVES 6

    PREP TIME: 10 minutes

    COOK TIME: 45 minutes or 4 to 6 hours, depending on method

    Meat on top of meat with more meat is the story of this recipe! My previous vegan self is shaming me right now, but my body’s always happy when I eat this dish. Think of the shredded pork as the “spaghetti” and the barbecue pork sauce as the meat sauce.

    Don’t love pork? Swap out the pork shoulder for an equal amount of chicken thighs and the ground pork for ground chicken. You could do the same with turkey or beef.

    PORK “SPAGHETTI”:

    2 pounds (910 g) boneless pork shoulder

    1 cup (240 ml) chicken bone broth

    1 teaspoon finely ground sea salt

    BARBECUE PORK SAUCE:

    2 tablespoons avocado oil

    1 red bell pepper, diced

    1 small white onion, diced

    8 cremini mushrooms, diced

    1 pound (455 g) ground pork

    ¾ cup (120 g) sugar-free barbecue sauce

    ½ cup (120 ml) reserved pork shoulder cooking liquid (from above)

    1. Make the “spaghetti”: Place all the ingredients for the spaghetti in a pressure cooker or slow cooker.
    2. If using a pressure cooker, seal the lid and cook on high pressure for 45 minutes. Allow the pressure to release naturally before removing the lid. Remove ½ cup (120 ml) of the cooking liquid and set aside for the sauce. Drain the meat almost completely, leaving ¼ cup (60 ml) of the cooking liquid in the cooker.

    If using a slow cooker, cook on high for 4 hours or low for 6 hours. When the meat is done, remove ½ cup (120 ml) of the cooking liquid and set aside for the sauce. Drain the meat almost completely, leaving ⅓ cup (80 ml) of the cooking liquid in the cooker.

    1. Meanwhile, make the sauce: Heat the oil in a large frying pan over medium heat. Add the bell pepper, onion, and mushrooms and sauté for 5 minutes, until softened. Add the ground pork and cook until no longer pink, 5 to 7 minutes, stirring to break up the meat as it cooks. Add the barbecue sauce and the reserved cooking liquid. Stir to combine, then cover and cook for another 3 minutes, just to heat through.
    2. Shred the meat with two forks. Divide the shredded pork among 6 dinner plates, top with the barbecue pork sauce, and dig in!

    STORE IT: Keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes; or place in a small frying pan, cover, and reheat over medium heat for 5 minutes.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    PREP AHEAD: Prep and freeze the barbecue pork sauce until ready to use!

    Per serving, made with Quick ’n’ Easy Barbecue Sauce:

    calories: 683 | calories from fat: 413 | total fat: 46 g | saturated fat: 15.8 g | cholesterol: 211 mg

    sodium: 768 mg | carbs: 7.2 g | dietary fiber: 1.8 g | net carbs: 5.4 g | sugars: 3.2 g | protein: 57.8 g

    FAT : 62%
    CARBS : 1%
    PROTEIN : 36%