Southern Shredded Asian BBQ Pork

Servings 4 people


  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons grated fresh ginger
  • 1 small onion chopped
  • 4 cloves garlic pressed
  • 2 teaspoons crushed red pepper flakes
  • 1 tablespoon raw honey
  • 3 tablespoons cider vinegar
  • 1/4 cup low sodium chicken broth
  • 1 tablespoon coconut aminos
  • 1 tablespoon olive oil
  • 1 3/4 pounds boneless pork loin roast
  • 8 large leaves romaine lettuce


  • Combine all ingredients in a large slow cooker; give it a good stir.
  • Cover and cook on LOW for 8 to 10 hours or until pork is fork-tender.
  • Shred pork with 2 forks then stir into slow cooker juices; place a portion of pork mixture in 2 lettuce leaves, roll up and enjoy!


SERVING SUGGESTION: A big bowl of coleslaw (finely shredded green and red cabbage, carrots and finely sliced red onion and green bell pepper, tossed with Leanne’s Basic Vinaigrette and a little Dijon mustard). NUTRITION: per serving: 302 Calories; 12g Fat; 37g Protein; 10g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 665mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 7
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