Low-Carb Lesson #10: Pork Roast & Stir Fried Cabbage

Written by Di Bauer September 8, 2001, Updated by Andrew DiMino March 20, 2023

Low Carb Cooking 101

It’s always a good idea to stock up on whatever bargains we can when the stores offer them. I always stock up when there’s a good sale! Pork roasts were on sale this week – buy one, get one free, which dropped the price of the meat down to $1.99 per pound. I bought four roasts.

Pork is a terrific meat for low carbers. It’s versatile and surprisingly lean. Roasts like those I just bought are particularly handy. I sliced the first roast up into boneless pork chops before I froze it. I divided the two halves of the second roast and sliced one half into thin slivers for stir-fries and the other into small cubes for use in soups and stews.

I froze the third one whole. The fourth I cooked tonight, and half of that roast is in the freezer ready for some night when I want a ready-cooked meal.

We’re going to spread our wings a bit this week and cook the pork roast in a way that requires a little more advance preparation. It doesn’t take much actual preparation time, but since the roast needs to marinate for 24 to 48 hours, you will need to plan ahead a little more than usual. You will save time later on, though, since you will actually be preparing two meals at the same time.

Here are This Evening’s Low-Carb Recipes

Low-Carb Stir-Fried Cabbage

Low-Carb Stir Fried Cabbage Recipe

Here’s The Gameplan

If your pork roast is frozen, take it out of the freezer and put it in the refrigerator to thaw two or three days before you want to serve it.

One or two days before you want to serve the roast, cut the two halves of the roast apart and poke them full of holes with a meat fork or a sharp knife and put them in a Zip-Lock bag.

Make the marinade and pour it over the roast halves, close the bag tightly, and toss it back in the refrigerator to marinate for 24-48 hours.

About two hours before you want to serve the meal, preheat the oven.

Take the two halves of the roast out of the marinade, insert a meat thermometer into the thickest part of one of the roasts, put them on a broiler rack and put them in the oven to bake for 30 minutes.

Discard the marinade and make the glaze while the roast is beginning to cook.

After 30 minutes, take the roast out of the oven and apply half of the glaze evenly over both halves of the roast. Return the roast to the oven to cook for another 30 minutes. While the roast is cooking, set the table and wash up anything that’s gotten dirty.

Get out the coleslaw mix. Slice the onion. Take out a skillet and put the oils and Liquid Smoke into it, but do not begin to heat it up yet.

After the second thirty minutes of cooking, take the roasts out of the oven again and apply the remaining glaze evenly over both halves. Return the roast to the oven again for an additional 15 minutes, or until the meat is cooked through to a temperature of 170 degrees. Take the roast out of the oven and let it rest for 10 minutes or so.

Heat the oils and Liquid Smoke in the skillet and add the sliced onion. Sauté the onion for a couple of minutes, then add the coleslaw mix. Continue sautéing the vegetables until they are just crisp-tender. Remove the skillet from the heat, add the soy sauce, and set aside while you slice the roast.

Slice one half of the roast and put it on the plates, add a portion of the cabbage, take the plates to the table, and sit down to a well-deserved, relaxing meal.

After dinner, the second half of the roast will have cooled enough that you can wrap it tightly in foil and slip it into the freezer for a ready-made meal some other night.

Put any leftover slices of the first half in a Zip Lock bag and put them in the refrigerator. They can be reheated or just eaten cold later.

Here’s why our Low-Carb Cooking Lesson series is worth checking out

  • Learn to Cook Healthy Meals: The series is designed to teach you how to cook healthy, low-carb meals that are both delicious and nutritious. You’ll learn how to prepare a variety of dishes that are perfect for anyone looking to eat healthier.
  • Improve Your Health: Low-carb diets have been shown to have many health benefits, including weight loss, improved blood sugar control, and reduced risk of chronic diseases such as heart disease and diabetes.
  • Save Money: Cooking your own meals can be a great way to save money, and our Low-Carb Cooking Lesson series will teach you how to prepare delicious meals without breaking the bank.
  • Easy to Follow: The lessons are easy to follow, with step-by-step instructions and helpful tips and tricks to make cooking low-carb meals a breeze.
  • Variety of Recipes: Our series offers a wide variety of low-carb recipes, from appetizers and snacks to main courses and desserts, so you’ll never get bored with your meals.

Overall, our Low-Carb Cooking Lesson series is a great resource for anyone looking to improve their health, save money, and learn to cook healthy, delicious meals. Whether you’re a beginner cook or an experienced chef, our series has something to offer everyone.

Visit our Low-Carb Cooking 101 Recipe Lessons series.

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