CROCKPOT PORK AND VINEGAR DINNER
Daikon is an underrated low-carb veggie/radish at about 3 g carbs per cup. They absorb the flavors of stew and have a texture similar to potato in stews, etc. They can be eaten raw for a crunchy, sweet addition to salads. In hindsight, this is not my favorite crock pot meal. I'm not so sure I'm sold on the vinegar.
2 1/2 lbs pork shoulder roast (1.1 kg)
1 lb green beans, cut (0.454 kg)
in 1-inch (2.5 cm) lengths
1 large daikon, chopped in chunks
1 large onion, sliced
14.5 oz can diced tomatoes blended, (411 g)
OR tomato sauce
1 cup water (250 mL)
3/4 cup white vinegar (175 mL)
2 tsp crushed garlic (10 mL)
1 1/2 tsp crushed red pepper flakes (7 mL)
1 1/2 tsp salt (7 mL)
1/2 tsp black pepper (2 mL)
1 bay leaf
1 tsp Thickening agent, page___ (5 mL)
2/3 cup sour cream (150 mL)
In crockpot, place pork shoulder roast, green beans, daikon and onion. In medium bowl, combine tomatoes, water, white vinegar, crushed garlic, red pepper flakes, salt and pepper. Pour over roast. Stick the bay leaf in the sauce. Cook on low 5 hours and on high 3 hours. Remove roast. In blender, blend some of sauce, vegetables (mostly daikon and the sauce) and Thickening agent, page___ and add to sauce in crockpot along with sour cream. Stir on high heat until thickening. Serve over cauli-rice or a mixture of cauli-rice and cooked quinoa (yum!). Quinoa is very gentle on the blood sugar.
Nutritional Analysis: 8/10 servings, 1 serving:
459.5/367.6 calories; 30.5/24.4 g protein; 33.1/26.5 g fat; 7.8 g/6.3 g carbs