Low Carb Recipes

South Pacific Pork Roast

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Yield: 6 servings


  • 1 boneless shoulder pork roast
  • 1 tablespoon dry mustard
  • 1/2 cup soy sauce
  • 1 teaspoon ginger
  • 1/2 cup dry sherry
  • 1 teaspoon thyme
  • 2 garlic cloves, minced


  1. Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
  2. Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme. Pour marinade over meat in bag; close.
  3. Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
  4. Transfer the pork roast and marinade to a slow cooker. Cover and cook on HIGH for 3 1/2 to 4 hours.


Per serving: 47 Cal (6% from Fat, 28% from Protein, 66% from Carb); 2g Protein; 0g Tot Fat; 5g Carb; 0g Fiber; 14mg Calcium; 1mg Iron; 1159mg Sodium; 0mg Cholesterol

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