Feeding the Active Writer: Leftover Pork Gravy

Oops.  I got wrapped up in a story I was writing yesterday and forgot to post.  In any case, today is another simple, easy, low-carb recipe.

One thing I do from time to time is season and roast a pork loin.  I then cut off slices over the course of a week or so to have as breakfast or what have you.  After a while, depending on how often I carve pieces off, the the remainder dries out and is not good.  Rather than let it go to waste, I wrap it in foil and toss it in the deep freezer.  Then, from time to time, I’ll dig out some of these leftover pieces and do something with them.  This is one of those things.

The result of this recipe is a kind of pulled-pork gravy that can be served over the vegetable of your choice.  It’s low carb and actually rather low fat.  Still, the result is tasty.


  • Enough pork pieces to approximately fill a 5 quart slow cooker–irregularly piled in so there’s plenty of air space between the pieces
  • 1 cup chopped onion
  • 1 tbsp thyme
  • 3 Tbsp Xantham gum powder
  • 1/2 cup red wine vinegar.
  • 96 oz (3 32 oz boxes) beef broth

Note, I don’t use a lot of seasoning in the recipe itself.  The meat was seasoned originally so the pieces bring those flavors with them.

Put the meat in the slow cooker.  Sprinkle the onion, thyme, and Xantham gum over it.  Pour in the vinegar and beef broth.  Ideally, the liquid should come to just about a half inch under the rim of the crock without the meat overtopping the rim.  You can adjust the amount and arrangement of the meat as needed.

Cook on low for about 6 hours.  Open and stir to break up the pieces of meat.  Ensure that any large pieces that don’t break up are immersed in the liquid.

Cover and cook on low an additional 4-6 hours.

Uncover and stir again, breaking up any remaining big chunks.  If they don’t break up from stirring, remove and pull apart using two forks then return to the pot.

Stir once more and serve over the vegetable or noodles of your choice.

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