Easy Serving Recipe Low Carb Shredded Pork Colorado with steamed zucchini corn tomatoes Delicious Nutritious

Without fail cuisine ultimate Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes easy, tasty, practical.

15 ingredients, 6 steps, cooking Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes

How are you all, now you can prepare recipe Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes with 15 ingredients and 6 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 6 stages of easy cooking Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes.

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

1. You need : pork tenderloin or pork butt roast.
2. Prepare : fresh or frozen corn.
3. It’s : zucchini squash cubed.
4. It’s : fresh tomatoes chopped.
5. It’s : yellow onion sliced.
6. Prepare : of garlic.
7. It’s : tomato sauce.
8. Prepare : chile colorado sauce.
9. It’s : low sodium tomato sauce.
10. You need : water.
11. Prepare : olive oil.
12. Prepare : paprika.
13. Prepare : chilli powder.
14. Prepare : sea salt.
15. Prepare : freshly ground black pepper.

If all ingredients Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking 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 :)
   
7. Finish and Enjoy.

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