I had found a great Slow Cooker Pulled Pork recipe at Canadian Living that I was really happy with and then Low Carb dieting hit! So I mucked around a lil bit with the recipe I liked; I am sure it is lower carb than the original version and I now serve it on an Oopsie Roll or a Savoury MIM (Muffin in a Minute) rather than a scrumptious Portuguese Roll.

3 1/2 lb Pork Shoulder Blade Roast
Salt and Pepper
2 Tablespoons Vegetable Oil
2 Onions, sliced
4 cloves Garlic, coarsely chopped
2 Tablespoons Chili Powder
2 teaspoons Ground Coriander
2 Bay Leaves
2 cups Tomato Sauce
1 Tablespoon Xylitol
1 Tablespoon Molasses
2 Tablespoons Cider Vinegar
1 1/2 teaspoons Worcestershire Sauce
Green Onions

Trim off excessive visible fat.
Sprinkle pork with salt and pepper.
Heat oil over med-high heat in large, deep frying pan and brown pork all over.
Place in slow cooker which has been lightly sprayed with vegetable oil spray (for easy clean up)

To frying pan, add onion and cook for a minute or two.
Add garlic and continue cooking for another couple of minutes.
Add tomato sauce, chili powder, coriander and bay leaves; stir well.
Stir in xylitol, molasses, worcestershire sauce and cider vinegar.
Pour over pork roast in slow cooker, cover and cook on low until pork is tender, 8 – 10 hours.

Transfer pork to cutting board and tent with foil.
Let stand for 10 minutes.
With two forks, shred or “pull” pork.

Spoon sauce into a bowl for serving.

Split a bun or low carb alternative, heap with pulled pork, top with sauce and garnish with chopped green onions.