The Ultimate Meat Lover’s ‘Spaghetti’
Get ready for a dish that redefines comfort food! Imagine a bed of tender, juicy shredded pork shoulder acting as the “spaghetti,” generously topped with a rich and savory barbecue meat sauce loaded with even more pork. This Pork on Pork ‘Spaghetti’ is a hearty, satisfying, and brilliantly low-carb meal that delivers incredible flavor in every single bite. It’s a carnivore’s dream come true, perfect for a crowd-pleasing dinner any night of the week.
Ingredients
• 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
Instructions
1. In a pressure cooker or slow cooker, combine the pork shoulder, chicken bone broth, and sea salt.
2. Cook the pork using your preferred method. For a pressure cooker, seal the lid and cook on high for 45 minutes, allowing the pressure to release naturally. For a slow cooker, cook on high for 4 hours or on low for 6 hours.
3. Once the pork is cooked, carefully remove and set aside ½ cup / 120 ml of the cooking liquid for the sauce. Drain the remaining liquid from the pork, leaving about ¼ cup / 60 ml in the pot to keep it moist.
4. While the pork cooks, make the sauce. Heat the avocado oil in a large frying pan over medium heat. Add the diced bell pepper, onion, and mushrooms, and sauté for 5 minutes until softened.
5. Add the ground pork to the pan and cook for 5 to 7 minutes, breaking it up with a spoon until no longer pink.
6. Stir in the barbecue sauce and the reserved cooking liquid. Cover and simmer for 3 minutes to allow the flavors to meld.
7. Using two forks, shred the cooked pork shoulder directly in its pot. Divide the shredded pork “spaghetti” among 6 plates, top generously with the barbecue pork sauce, and serve immediately.
Nutritional Information
• Per serving (makes 6)
• Calories: 683
• Total Fat: 46 g
• Net Carbs: 5.4 g
• Protein: 57.8 g
• Sodium: 768 mg
• Macros: Fat 62% / Carbs 1% / Protein 36%
Pro Tips
• Swap the pork shoulder and ground pork for an equal amount of chicken thighs and ground chicken. Turkey or beef also work well for a different flavor profile.
• Make the barbecue pork sauce ahead of time and freeze it. Simply thaw and reheat when you’re ready to serve for a quick weeknight meal.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
• To reheat, microwave a single serving for 2 minutes or warm in a covered pan over medium heat for 5 minutes. If frozen, thaw completely in the fridge first.
FAQ
Q: Is this Meat Lover’s Spaghetti keto-friendly
A: Yes, this recipe is perfect for a keto diet. Each serving contains only 5.4 grams of net carbs, with a macro breakdown of 62% fat and 36% protein.
Q: Can I use a different kind of meat
A: Absolutely. You can easily substitute the pork shoulder and ground pork with an equal amount of chicken thighs and ground chicken. Turkey or beef also work well for a different flavor profile.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat a single serving in the microwave for 2 minutes or in a covered pan over medium heat for 5 minutes.
Q: Can I make this recipe ahead of time
A: Yes, for a quick weeknight meal, you can make the barbecue pork sauce in advance and freeze it. Simply thaw and reheat the sauce when you’re ready to cook the pork shoulder and serve.
