BBQ Pork Shoulder and Coleslaw

    All the flavor of BBQ without any of the sugary BBQ sauce! Coleslaw is served as a crunchy and refreshing side.

    For the coleslaw:

    29 g green cabbage, raw and shredded

    17 g mayonnaise, Hellmann’s

    11 g 40% heavy cream

    1 g cider vinegar

    1 g calorie-free sweetener, Truvia


    After measuring all ingredients on a gram scale, mix together very well. Set aside in a covered bowl to allow the cabbage to soften slightly.

    For the BBQ pork:

    31 g pork shoulder, cooked

    16 g European-style butter

    2 g chili powder

    1 g cider vinegar

    1 g Truvia

    7 g avocado, Hass


    Measure all ingredients on a gram scale. Shred the pork very finely and add the butter. Melt the butter in the microwave. Add the chili powder, vinegar, Truvia™, and salt/pepper. Mix very well to combine all the ingredients. Serve the pork with the avocado and coleslaw as sides.

    Notes: If you do not like avocado, mash it into a smooth puree with a fork and mix it into the coleslaw. The vinegar in the coleslaw will prevent it from browning. You will never be able to guess it is in there!

    Cook an entire plain pork shoulder in the crock pot. Remove the amount needed for the keto meal and season the rest of the meat for the family.