Sweet Pork (Low Carb/Low Fat)

Sweet Pork.

Need I say more??

 Regular sweet pork is darker and has more of a glaze due to the loads of brown sugar. We don't have that with this, but it's juicy, tender and SO sweet. It's delicious, and you won't miss the regular brown sugar because the Splenda brown sugar is such a fantastic substitute.

 Throw some on a low carb tortilla. Sprinkle on some shredded monterey jack cheese, romaine lettuce, homemade pico de gallo, fresh chopped cilantro and creamy cilantro lime dressing (delicious recipe here). You have yourself one SERIOUSLY tasty sweet pork taco.

And my family said they couldn't taste much of a difference between this and my regular sweet pork recipe. Yep, it's a keeper!

Sweet Pork: (LOW CARB/LOW FAT)

Makes about 12 servings

2 lb. boneless pork loin roast

1/4 cup + 2 tsp. Splenda brown sugar, divided

1 tsp. cumin

1 tsp. onion powder

1 tsp. kosher salt

3/4 tsp. red pepper flakes

1/2 cup chicken stock/broth

1 can Dr. Pepper 10, divided

1 clove minced garlic

Mix 2 tsp. Splenda brown sugar, cumin, onion powder, salt and red pepper flakes. Rub the mixture on the pork roast and place it in a crock pot. In the bottom of the crock pot, pour in chicken stock, 1/2 the can of Dr. Pepper 10 (reserving the other half for later) and the minced garlic. Cook on high heat for 3-4 hours.

Shred the pork. Add in the other half of the Dr. Pepper 10 and 1/4 cup of the Splenda brown sugar. Turn the crock pot to low and cook another 4 hours or until ready to serve.

Approximately for about 1/3 cup of the sweet pork: 189 calories, 9g fat, 9g carbs, 15g protein