Click to see a close-up

4 1/2 pound Boston butt pork roast
Salt and pepper
1 medium onion, diced (4 ounces)
7.76 ounce can Mexican green salsa
2 teaspoons chili powder
1 teaspoon cumin
2 cloves garlic, minced
1/2 teaspoon xanthan gum, optional

Trim off any thick visible fat from the outside of the roast. Place the roast in the slow cooker; season on both sides with salt and pepper. Mix the remaining ingredients in a small bowl and pour over the roast. Cook on LOW 8 hours or until the meat falls apart.

Remove the bone and then shred the meat in the slow cooker using two forks or tongs. If you'd like to thicken the meat juices, sprinkle the xanthan gum over the surface of the meat and quickly stir in. The xanthan gum will give the sauce a thicker consistency after standing for a few minutes. Serve as is or with low carb tortillas or over chopped lettuce and add the toppings of your choice (not included in the counts).

Makes about 8 servings
Can be frozen

Per Serving: 459 Calories; 31g Fat; 39g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

I'm not sure where I got this recipe but it's something that I'd been wanting to try for some time. I think that I combined several similar recipes using the ingredients that sounded the best to me. It's a bit difficult to estimate how much actual meat is on any given pork roast because of the bone. The roast I used weighed about 4 1/2 pounds before I trimmed off the thick layer of fat so I've estimated that there will be 3 1/2 pounds of meat once the fat and bone are removed. Consider the counts to be just a rough estimate. I got a late start so I cooked mine on HIGH for 2 hours to get it going quicker and then for 4 hours on LOW. Also, after about the first four hours or so, I cut the roast into large chunks to help it cook more quickly.

Please forgive the plain appearance of the dish in the photo. I didn't have much in the way of toppings on hand, just some cheese. It was very good like that but it would taste really good with some salsa, sour cream, chopped green onions, etc. Click the photo to see a close-up.

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