Healthy recipe [ Best Basic Paprika and Cayenne Pulled Pork Butt with Roasted

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by Papri Spice

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11.13.2021



Healthy recipes [ Best Basic Paprika and Cayenne Pulled Pork #shorts #Healthy meal Pulled pork served with a crunchy salad and sweetcorn is especially great for late summer or autumn entertaining. And the leftovers make a hearty filling for a baguette, a great pizza topping, or a hot potato salad, πŸ‘€πŸ˜ r meals Β» easy + healthy Low Carb Recipes #keto #shorts

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Paprika and Cayenne Pulled Pork Butt with Roasted
Asparagus
Serves: 8
Preparation time: 2 hours
Cooking time: 2 hours 34 minutes
Ingredients:
β€’ 2 lb. pork butt
β€’ 2 teaspoons cayenne pepper
β€’ 2 teaspoons paprika
β€’ 2-Β½ teaspoons pepper
β€’ 2 tablespoons mustard
β€’ 1 bunch asparagus spears
β€’ 2-Β½ tablespoons extra virgin olive oil
β€’ Β½ teaspoon minced garlic
β€’ 1 tablespoon lemon juice
Method
1. Rub the pork butt with cayenne pepper, paprika, pepper, and mustard
then marinate for at least 2 hours or more. Store in the fridge to keep
it fresh.
2. After 2 hours, remove the pork butt from the fridge and thaw at room
temperature.
3. Preheat an oven to 350Β°F and line a baking tray with aluminum foil.
4. Once the oven is ready, place the marinated pork butt on the prepared
baking tray and cover with aluminum foil.
5. Bake the pork butt until tender then removes it from the oven. Let it rest
for a few minutes.
6. In the meantime, cut and trim the asparagus then toss with extra
virgin olive oil, minced garlic, and lemon juice.
7. Cover a baking tray with aluminum foil then spread the seasoned
asparagus.
8. Bake the asparagus until tender.
9. Once it is done, remove the asparagus from the oven and let it rest.
10. Slowly unwrap the pork butt then using a fork shred the cooked pork.
11. Place the pulled pork on a serving dish then serve with roasted
asparagus.
12. Serve and enjoy.
Nutritional value
Per Serving: Net Carbs: 2.6g; Calories: 353; Total Fat: 29g; Saturated Fat: 9.2g
Protein: 20.4g; Carbs: 4.9g; Fiber: 2.3g; Sugar: 1.1g Fat 74% Protein 23% Carbs
3%

source

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