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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.

Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes is something which I’ve loved my entire life.

To begin with this recipe, we have to 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 can achieve that.

The ingredients needed to make Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes:

1. Make ready 1 large pork tenderloin or pork butt roast
2. Prepare 2 cup fresh or frozen corn
3. Make ready 6 large zucchini squash cubed
4. Prepare 1 cup fresh tomatoes chopped
5. Take 1 medium yellow onion sliced
6. Make ready 5 clove of garlic
7. Make ready 1 can tomato sauce
8. Prepare 1 can chile colorado sauce
9. Make ready 1 can low sodium tomato sauce
10. Take 2 cup water
11. Prepare 2 tbsp olive oil
12. Take 1 tbsp paprika
13. Take 1 tbsp chilli powder
14. Make ready 1 tbsp sea salt
15. Take 1 tbsp freshly ground black pepper

This recipe can be slightly different from the version you've tried at tex-mex restaurants. Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes. pork tenderloin or pork butt roast, fresh or frozen corn, zucchini squash cubed, fresh tomatoes chopped, yellow onion sliced, of garlic, tomato sauce, chile colorado sauce Emie. How to Cook Pork and Zucchini Casserole. Place the pork on your wooden board and thinly slice it.

Instructions 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 :)

Heat a skillet over medium heat and add the pork. Season it with salt, dried thyme, and paprika powder. Low carb pulled pork in the crockpot! This simple recipe is perfectly seasoned and cooks with a can of beer in the slow cooker. I mentioned a few days ago that my husband bought me a smoker for my birthday this year.

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