2 cups shredded green and/or red cabbage
2 strips bacon, cut into small dice
2 tablespoons avocado oil (or melted ghee if not dairy-
sensitive)
1½ tablespoons coconut vinegar or apple cider
vinegar
2 teaspoons Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
Fine sea salt and ground black pepper
Double batch round Keto Buns (here)
- To make the pulled pork, place the pork roast in
a slow cooker. In a bowl, combine the rest of the
ingredients for the pork. Pour the mixture over the roast
in the slow cooker. Cover and cook on low for 8 hours
or until the meat shreds easily with 2 forks. - When the meat is nearly done, make the
coleslaw: Place the cabbage in a large bowl and set
aside. In a large sauté pan, cook the bacon slowly over
medium heat until it is browned and crispy, 8 to 10
minutes. Add the oil, vinegar, and sweetener, if using,
to the pan and bring to a boil, then remove the pan
from the heat. Pour the hot dressing over the cabbage,
tossing to wilt the cabbage and coat it with the dressing.
Season the coleslaw with salt and pepper to taste. - Assemble the sandwiches and serve hot. Store
leftover pulled pork and coleslaw in separate airtight
containers in the refrigerator for up to 3 days. Leftover