Recipe By Better Body Foods
Modified for Keto By Healthy Life Selections
1/4 c + 2 Tbsp green curry paste
2 tsp BBF organic monk fruit or {BBF coconut sugar which is not keto}
1 tsp fish sauce
1 tsp Sriracha
1/2 tsp salt
4 lb pork shoulder (butt) roast
1/8 Cup sugar free pineapple syrup
1 Tbsp garlic, minced
2 tsp ginger, minced
For the pineapple salsa:
1/2 Cup Diced Pineapple
1/2 Cup Diced Mango
1/2 Cup Diced Red Bell Pepper
1/3 Cup Red onion minced
1/2 - 3/4 Cup Cilantro roughly chopped (depending on how much cilantro you like!)
Juice of 1-2 large limes (again adjust to taste)
Pinch of salt
20 keto friendly tortillas for serving
Instructions
In a small bowl, mix together the green curry paste, 1 Tbsp of the coconut oil (reserving the rest for later) the monk fruit {or coconut sugar} , fish sauce, sriracha and salt.
Place the pork into your slow cooker and pat the curry paste mixture all over and inside of it. Do not apply very much of the rub on the fat cap of the roast, as you're going to remove it later and you don't want to lose that flavor.
Turn the pork to make sure the fat-cap is facing upward on top and then pour the sugar free pineapple syrup into the bottom of the slow cooker, followed by the garlic and ginger. No need to mix it around!
Cover and cook on low until very tender, 8-10 hours.
Once the pork is done, transfer it to a cutting board and turn the slow cooker up to high heat to the sauce can reduce a little.
Remove the fat cap from the pork, and scrape off any really fatty bits. Shred the pork with two forks.
Heat 1/2 Tbsp coconut oil in a large pan on medium/high heat. Add in half the shredded pork and spread out evenly into the pan, pressing down firmly so that the underside can get nice and golden brown and crispy. Once crispy, flip the meat and repeat until the other side is golden brown. Add in 3/4 cup of the juices from the slow cooker and let cook for 2-3 minutes until soaked into the pork. Transfer to a large bowl and repeat the same process with the remaining pork.
Enjoy!
