



Recipe by Leila Battison Prep time: 10 mins

Cook time: 6-8 hours

Total time: 6-8 hours



Ingredients

1-3 kg Pork leg or loin joint, with fat

Lots of s alt

of s Lots of p epper

of p Sprinkle of water Cooking Directions



Cook the pork:

Sprinkle salt and pepper liberally on all sides of the joint. Quantities up to personal taste, but I use at least half a teaspoon of salt and the same of pepper on each side. Leaving the fat on, place on bottom of slow cooker. Put on the lid, and cook on low for at least 6 hours. When it's done, you should be able to pull the fibres apart with a pair of forks, no knives needed!

For the crackling: Preheat a fan oven to 220 deg C About half an hour before you want to eat, open up the slow cooker and carefully cut the fat off the joint. It will likely start to fall apart at that point, but just grab the bits you can. Lay out on a baking tray on a sheet of greaseproof paper. Sprinkle with more salt and pepper to taste, plus a splattering of water. Bake crackling in the oven for around 30 mins. Take it out, allow it to cool while you pull your pork, and serve alongside. Prep time:Cook time:Total time:Cook the pork:For the crackling:

I want to share a family recipe for the most naturally tasty low carb slow cooker pulled pork. I'm following a lazy keto diet at the moment, eliminating both simple and complex carbs and it's pretty much limiting what I eat to meat and leafy veg. It's fine, and it's working, but it gets boring, so I'm on the constant search for tasty meals that don't feel excessively healthy AND which don't ask too much time out of my already packed lifestyle. I'm slowly coming to terms with the slow cooker. It scares me because it is a source of heat that needs to be left unattended, just like the tumble dryer, and to my castastrophist mind will naturally burn the house down the moment I turn my back. Of course there's no logic to it (apart from the fact that our slow cooker was a wedding present to my mother more than 30 years ago so is simultaneously a marvel of reliability, and a ticking time bomb waiting to short and burn the house down).Add that to the fact that it's never quite as easy to prep a slow cooker meal as people make out, especially if you're terrible in the mornings and generally bad at forward planning food. Spoiler alert: I am. You have to have the right food defrosted at the right moment - which means planning at least a day in advance. But just thinking about it a day in advance isn't enough, too long in a warm kitchen and it might spoil. It needs to be taken out, defrosted, then prepped, and then refrigerated overnight, and put out in the morning to be switched on mid morning (by a timer plug? by a visiting relative? another hurdle to overcome...).Plus, we've had some bad experiences with slow-cooker seasoning. You put in what you think is a flavoursome sauce, or a potent combination of herbs and spices that work for a normal dish, and lo and behold, 4-8 hours later the taste has completely disappeared. I don't understand why, and I don't like it one bit.Anyway, imagine my delight when, at my mother's suggestion, I tried her her pulled pork recipe and not only was it easy and low-carb, but it was DELICIOUS too. Extra bonus - it didn't burn the house down!Ever since pulled pork became trendy, all the recipes out there seem to be rich in tomato sauces, sugar, and other complicated spices that I can't trust myself to concoct at 11pm or 6:30am. This family recipe involves NO sugar, and ONLY salt and pepper. It's basically impossible to overcook, and needs about 10 minutes of interaction total. Trust me, it sounds too good to be true, but its really not. I've tried it with both pork leg and loin, and as long as it's got some fat to render down and make great crackling with, it works a dream. Enjoy in a sanwich with stuffing (our Christmas Eve treat), or on its own, served masterchef style! Here's your nutritional info (from MFP):Per 100g pork loin:106 calories3.5 g fat (more if you eat the delicious crackling)0.9 g carbs20.3 g proteinAnd without further ado, the wonderful Battison family recipe.