Low Carb Korean BBQ Pork in a Crock-Pot

Your first introduction to Korean cuisine may have been at a Korean barbecue restaurant. Customers sit at communal tables and cook beef, pork, chicken and seafood on top of a tabletop grill. Well let’s bring this flavor into our kitchen. This is a delicious dish, as you walk into the house the ginger aroma takes over your senses.
If you would like to barbecue this recipe, just marinade your meat in the sauce and cook over a grill. Even if you don’t have a crock – pot, you can enjoy the flavors of Korea in your home or your own backyard.

Tip: You can use pork or beef for this recipe, if you happen to have some ribs in the freezer, thaw and put into crock pot, once cooked remove from the bone and add back into the pot with the sauce. Ymmmm!

2 pounds pork (any cut)

¼ cup chopped green onions (white and green parts)

¼ cup soy sauce

¼ cup water

1 tbl. Packed Splenda brown sugar

2 tsp. minced fresh ginger

2 tsp. minced garlic

½ tsp. black pepper

Dark sesame oil, to taste

1 head of  shredded cauliflower

2 tsp. sesame seeds, toasted (optional)

1. Place cubed pork in crock-pot slow cooker. Combine green onions, soy sauce, water, brown sugar, ginger, garlic and pepper in medium bowl: mix well and pour over pork. Cover: cook on Low 7 to 8 hours or until pork done.

2. Stir sesame oil into cooking liquid let cook another 5 minutes.

3. Serve over shredded warm cauliflower, garnish with sesame seeds, if desired.

Makes 8 servings (1 cup each)

Yield: 3 net carb per serving for meat and sauce
2.1 Net carbs per serving of cauliflower

5.1 net carbs per serving