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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, low carb shredded pork colorado with steamed zucchini, corn & tomatoes. It is one of my favorites. For mine, I am going to 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Low Carb Shredded Pork Colorado with steamed zucchini, corn & tomatoes is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have low carb shredded pork colorado with steamed zucchini, corn & tomatoes using 15 ingredients and 6 steps. Here is how you cook it.

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. Make ready 6 large zucchini squash cubed
  4. Prepare 1 cup fresh tomatoes chopped
  5. Prepare 1 medium yellow onion sliced
  6. Get 5 clove of garlic
  7. Prepare 1 can tomato sauce
  8. Prepare 1 can chile colorado sauce
  9. Get 1 can low sodium tomato sauce
  10. Make ready 2 cup water
  11. Take 2 tbsp olive oil
  12. Get 1 tbsp paprika
  13. Take 1 tbsp chilli powder
  14. Take 1 tbsp sea salt
  15. Make ready 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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