This amazingly delicious recipe is Paleo, low carb, Keto, low FODMAP, gluten-free and perfect for almost any diet that has fructose, sugar, gluten or carb restrictions. The apple cider vinegar marinade for the pork perfectly compliments the sweet crunchy butternut squash and sharp provolone cheese. It's also loaded with protein, fiber and gut healing properties! Oh and it's simple to make. As usual, I keep the ingredients to under 5 and directions simple!
Prep time : 5 mins Cooking time: 4 hours in slow cooker Yields: 4-6 servings
2 lbs of Pork loin or shoulder
1/4 cup apple cider vinegar
Any bbq rub of choice (if you are low fodmap check the ingredients for garlic or onions)
3 Spaghetti squash
6 slices of sharp provolone cheese
1. Cover pork in seasoned rub
2. Place pork and apple cider vinegar into crock pot
3. Cover put on high heat for 4 hours
In the meantime you can make the squash
1. Pre-heat oven to 350 degrees
2. Cut Squash in half down the middle to make two equal parts
3. Remove the seeds with a spoon
4.. Place squash open side down on baking pan lined with foil
5. Bake for about 30 mins or until soft
6. Use a fork to remove the squash from inside making a spaghetti like consistency
*** hack you can microwave the squash too! (place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water about 1-inch deep. Microwave for 5 minutes, check the squash then continue to microwave for 2 - 5 minutes until the squash is soft)
7. Place shredded squash in bowl.
Once the pork is done use a fork/knife to shred it up (it should fall apart easily)
Mix the pork with the squash then place it back into the empty squash as a "bowl"
Place slices of provolone on top and microwave for 1 minute
(you can do this step before you eat it, you don't need to do it prior or it will make the cheese hard and you will have to heat it again anyway)
Nutrition facts: per 4 ounce pork serving 280 calories, 30g Protein, 9 Carbs (3 g fiber) , 15.5 g fat