Pork Egg Rolls in a Bowl - Low Carb - Keto Friendly

Ingredients

1 lb ground pork

2 tbsp sesame oil

2-3 TBSP minced garlic

10 green onions, chopped fine

2 tsp minced ginger
1 container mushrooms, minced fine (optional)

Morton Nature's Seasons, to taste 

2 tbsp Sriracha or garlic chili sauce, or more if you want spicy

Bag of coleslaw 

3 tbsp soy sauce (or aminos) 

1 tbsp Rice Wine Vinegar 

In a large frying pan with medium high heat, add the sesame oil and garlic. Stir until garlic is fragrant. Add the ground pork ginger and siracha. Cook until the pork is cooked through. Add the mushrooms and natures season to taste.  Add the coleslaw, rice wine vinegar and soy. Cook until the coleslaw is crisp tender. Top with more green onions if desired. 

Crockpot Pork

1 4lb pork loin
2 t cumin
3 gloves garlic, minced
1 7oz can diced green chilies
2 8oz cans tomato sauce
2 chicken bullion cubes
1/2 tsp salt
1 t chili powder

Place pork in crockpot. Place cumin, garlic, green chilies, tomato sauce, bullion cubes, salt and chili powder in with pork. Cook on low 8 hours, shredding when meat is soft enough. Serve in burritos or over salad.

Balsamic Pulled Pork Sandwiches on Rye

I made balsamic pulled pork a few days back. I had leftovers. I didn't want to eat them just plain so I decided I'd try and turn it into a sandwich. BEST IDEA EVER! I threw it on some toasted dark rye bread with white cheddar. Amazing!

Freezer to Crockpot-Balsamic Pulled Pork

Adapted From Let's Dish

Ingredients1 (4 pound) boneless pork loin (I used mine still frozen)
1 can soda (I used Dr. Pepper - you can use whatever you choose ie. sprite, 7up, Coke)
2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 T balsamic vinegar

Glaze
1 cup brown sugar
2 tablespoons cornstarch
1/2 cup balsamic vinegar
1/4 cup black raspberry vinegar
1 cup water
4 tablespoons soy sauce

Directions

Place pork loin in crockpot and pour soda and 3T balsamic vinegar in with it. Combine sage, salt, pepper and garlic. Rub over roast. Cook on high (frozen remember) 6 hours or so. About 1 hour before roast is done, combine ingredients for glaze in sauce pan. Combine the cornstarch with a little bit of water to make a sauce before adding to pan so that it doesn't lump. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side. I'm going to try this glaze over chicken soon. I'll let you know how that turns out.







Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

BBQ Sauce

I got this recipe from Emily and added some seasonings that we like at our house.

What you'll need:
1 c. water (I sometimes don't use much or any depending on how juicy the meat is that I am adding it to.)
1/3 c. cider vinegar
1 c. ketchup
1/3 c. Worcestershire sauce
1 T. hot pepper sauce (Tabasco, etc.)
1/2 c. brown sugar
1/8 t. salt
1 t. onion powder
1 t. garlic powder
1/2 t. pepper

Mix all ingredients in a sauce pan and simmer one hour.

(I like to add all ingredients to some crockpot chicken, beef or pork and do pulled pork sandwiches and such. When adding it to a meat I place the meat in the crockpot, add all ingredients to the crockpot and let cook. Shred meat when it is tender.)