Slow Cooker Shredded Pork


  • 3 lb pork shoulder roast
  • 2-4 tbsp chili powder
  • 2 medium onion, thinly sliced
  • 1 small bag baby carrots
  • salt and pepper

Makes 8 servings, Nutrition Info Per Serving: 473 calories, 32g Fat, 40g Protein, 2g Net Carbs 63% FAT / 35% PROTEIN / 2% CARBS


  • Season pork roast liberally with salt, pepper, and chili powder. Don’t be afraid to use all 4 tbsp of chili powder.
  • Place roast in a gallon size Ziploc Bag, squeeze all air out, and stick in the fridge.
  • Roast should marinate atleast 4 hours and up to 2 days.
  • When done marinating and ready to cook, toss carrots and onions into slow cooker and sprinkle with salt and pepper.
  • Place the roast and collected juices on top of vegetables, cook on low for 8-10 hours.
  • When done shred and serve over vegetables.

Nutritional Disclaimer
I am not a medical or nutritional professional. I am sharing my own recipes and experiences on this website. Nothing I express here should be taken as medical advise and you should consult with your doctor before starting any diet program. The nutritional information I provide for my recipes, food journals, and meal plans are a courtesy to my readers. I calculate using the USDA website and package information, I do my best to be as accurate as possible but you should calculate nutritional information on your own before relying on them. I expressly disclaim any liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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