Serves 4-6
INGREDIENTS:
1 very large red onion thinly sliced
2 cups thinly sliced green cabbage
1 ½ lbs. pork tenderloin
1 clove garlic
½ cup ketchup (organic preferred)
¼ cup tomato paste + 2 tbs.
½ cup apple cider vinegar (Bragg’s is the best brand)
¼ cup raw honey or grade b maple syrup or coconut sugar
4 tbs. water
½ tsp. smoked paprika
½ tsp. sweet paprika
½ tsp. cumin
2 poblano peppers (halved and seeded if you like it mild – leave seeds if you want it hot)
Pinch of cayenne pepper
Sea salt to taste (1/4 tsp.)
Optional: 4 gluten free rolls of your choice
METHOD:
Combine shredded cabbage, onion, poblano peppers, vinegar, ketchup, honey (or other sweetener), water and tomato paste in 6 quart slow cooker.
Combine paprika, cumin, cayenne and salt on sheet of waxed paper. Completely coat pork in seasonings.
Place pork in slow cooker on top of cabbage mixture. Cover and cook until tender 6-8 hours on low.
Remove pork to cutting board and allow to cool enough to handle. Use two forks to shred the pork. Place pork back in slow cooker and mix the sauce through. Serve on gluten free rolls or brown rice. For a low carb meal, serve over French style green beans, “riced” cauliflower, spaghetti squash, sautéed greens (or veg of your choice).
