Healthy Slow Cooker Pulled Pork w/ Almond Flour Biscuits & Slaw
Ingredients
For the Pulled Pork:
- ~ 7 1/2 oz strained or pureed tomatoes
- 1 1/2 T chili powder*
- 2 T apple cider vinegar
- 1/4 cup honey
- S&P
- 1/2 red onion
- 2 # boneless pork roast (or sub with beef roast)
For the Biscuits:
- 2 eggs (omega-3)
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil (melted)
For the Coleslaw:
- 1/2 cup olive oil
- 2 T apple cider vinegar
- 1 tsp honey
- S&P
- 1 bag coleslaw mix (or sub w/ chopped cabbage)
Instructions
For the Pulled Pork:
- For Honey BBQ sauce, whisk together (can also use a blender): 7 ½ oz strained (or pureed) tomatoes, 1-1½ T chili powder, 2 T apple cider vinegar, ¼ c honey, S&P (~1/8tsp salt)
- Thinly slice ½ red onion.
- In a slow cooker, place sliced red onion. Top with 2# boneless pork roast and cover with BBQ sauce (reserve ¼-½ cup for dipping).
- Cook on low for 7-8 hours or high for 4-6 hours.
- Shred or “pull” pork with 2 forks. Serve w/ extra BBQ sauce.
For the Biscuits:
- Preheat oven to 350 F.
- In a large bowl, whisk 2 room temp eggs. Stir in 2 ½ cups almond flour, 1 tsp baking soda and ½ tsp salt.
- Stir in ¼ cup coconut oil until well combined (oil should be liquid, if it’s not liquid, melt and cool as it shouldn’t be “hot”).
- Drop by 1 T onto baking sheet brushed with oil. Bake for 13-15 minutes. Yields ~20 biscuits.
For the Coleslaw:
- Whisk together ½ cup olive oil, 2 T apple cider vinegar, 1 tsp honey and S&P.
- Toss together with 1 bag of coleslaw mix or chopped cabbage.
Notes
*Note: read all ingredient lists; avoid added msg, sugar, gluten, etc