This low carb recipe proves that you can still have a delicious, satisfying meal without sacrificing your waistline


  • 800g pork shoulder

  • 1 heaped tsp smoked paprika

  • 1 tsp olive oil

  • Pinch salt and pepper

  • ¼ medium green cabbage

  • 1 cup of purple cabbage

  • 1 small carrot

  • 1 Tbs whole egg mayonnaise


  • 1.

    Preheat the oven to 200?.

  • 2.

    Make incisions 1cm all over your pork. Rub a tsp of olive oil, along with paprika, salt and pepper over the pork piece. Turn the oven down to 160? degrees, and cook for around 1 hour. Baste the pork using the juices from the tray, turn the oven down to 150? and cook for an additional hour, or until you can easily pull the meat apart. Bring the pork out of the oven, take off crackling and set it aside.

  • 3.

    Using two forks pull the pork apart – discarding any bones or fat. Cover and place to the side.

  • 4.

    To create your coleslaw, shred both the purple and green cabbage and julienne chop or grate your carrot. Place in a bowl, add mayonnaise and mix.

  • 5.

    Serve pulled pork with coleslaw, sprinkling over a little paprika, salt and pepper.


6.25 grams of carbs per serve.

To learn more about controlling carbohydrates, and for tips and hints to manage your long-term weight loss or management goals, visit


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