Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes
Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, low carb shredded pork colorado with steamed zucchini, corn & tomatoes. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook low carb shredded pork colorado with steamed zucchini, corn & tomatoes using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes:
  1. Take 1 large pork tenderloin or pork butt roast
  2. Take 2 cup fresh or frozen corn
  3. Get 6 large zucchini squash cubed
  4. Make ready 1 cup fresh tomatoes chopped
  5. Make ready 1 medium yellow onion sliced
  6. Take 5 clove of garlic
  7. Make ready 1 can tomato sauce
  8. Make ready 1 can chile colorado sauce
  9. Make ready 1 can low sodium tomato sauce
  10. Get 2 cup water
  11. Get 2 tbsp olive oil
  12. Make ready 1 tbsp paprika
  13. Prepare 1 tbsp chilli powder
  14. Prepare 1 tbsp sea salt
  15. Prepare 1 tbsp freshly ground black pepper
Steps to make Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes:
  1. Rub paprika, chilli powder, salt and pepper into pork tenderloin or butt roast until well coated. Refrigerate overnight in plastic wrap
  2. Place marinated pork in a large pot. Add sliced onions, whole garlic cloves & cover with water. If needed, more water can be added depending on size of roast. Make sure water comes up to just the top of the roast in the pot.
  3. Turn stove on high and bring water to a boil. Once water is boiling, cover pot with the lid and reduce heat to low. Allow pork to simmer for about 4 hours.
  4. After 4 hours, turn off stove. Grab a colander and strain all water. Transfer pork to a plate or bowl and shred meat with two forks. Once pork has been shredded, transfer back into pot and add can of colorado sauce and tomato sauce. Simmer on low for another 2 hours. Season as desired. You can add sugar if you prefer a sweeter pork.
  5. Once pork is finished, set aside. In a large pan place 2 tbs of olive oil. Add cubed zucchini squash, fresh or frozen corn and fresh tomatoes. Cook on med-high heat then place lid over pan and reduce temperature to low. Cook for about 10 mins until veggis are soft but not mushy.
  6. You can serve this meal with shredded cheddar cheese, avocado & corn or flour tortillas if you choose or keep it low carb and serve without. Enjoy :)

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