Cranberry-Ginger Pork Roast


1.9g
Net Carbs
Prep Time: 5 Minutes
Style: American
Cook Time: 480 Minutes
Phase: Phase 2

23.7g

Protein

10.3g

Fat

0.8g

Fiber

204

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 4 lb Pork Chops or Roasts (Center Rib, Bone-In)
  • 1 each Chipotle Peppers in Adobo Sauce
  • 1 cup chopped Cranberries
  • 0.25 cup Sugar Free Maple Flavored Syrup
  • 2 tsp Ginger
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 1 cup Chicken Broth, Bouillon or Consomme
  • 0.5 cup (8 fl oz) Water
  • 0.25 tsp Guar Gum
  • 1 tbsp Unsalted Butter Stick

DIRECTIONS

  1. Prepare a skillet with a small amount of oil over medium-high heat.  Season the roast with salt and freshly ground black pepper then place into the skillet and brown each side for about a minute; 4 minutes total, to help seal in moisture and give it a nice color.  Set aside on a plate to cool slightly.  
  2. Finely dice the chipotle pepper and chop the cranberries if desired.
  3. In a small bowl combine the syrup, diced chipotle, freshly grated ginger, salt and pepper.  Rub the mixture onto the roast then place it and any remaining rub into the bottom of a slow cooker.  Add the cranberries and pour the chicken broth down the side of the pan (avoiding rinsing the rub from the roast).
  4. Cover and cook on low 8 to 10 hours. 
  5. Remove roast and set on a serving platter covered with a tent of aluminum foil; reserving liquid.  Keep slow cooker on low and add water and 1/4 tsp guar gum, xanthan gum or Thick-It-Up thickener to the reserved mixture, whisking to combine.  Continue to cook on low heat until the sauce thickens slightly.  Once thick enrich the sauce if desired with 1 tbsp unsalted butter, adding additional salt and pepper - to taste.  Serve the sauce over the pork roast.  You should have about 1 cup of sauce, each serving is 2 tbsp.  

Tip:  It is not necessary to chop the cranberries for this recipe (they will break down while cooking), chopping them makes the sauce smoother.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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