Welcome to another Carbie Doll edition of low maintenance low carb cooking. If you’re like us, you’re on the go and want to keep things low (carb that is). The Carbie Dolls are big fans of crockpot cooking. This week, I tried a modified version of this scrumptious pork roast.

Here’s what you’ll need:

1 medium sized bonless pork shoulder roast (ours was a 4 pounder)    Cost: Approx. $1.25 per pound

1 jar of sugar free fruit preserves (We used Smucker’s Peach Preserve w/ Splenda. It has a mere 5 carbs per serving and you’re basically just using it for flavoring)    Cost: Approx $3.00

1 large onion- halved and sliced  Cost: Approx $0.25

1/2 cup of chicken broth  Cost: Approx $0.50

2 tablespoons of your favorite seasoned salt

Mix the preserves and the broth and set it aside.  Rinse the pork shoulder, pat it dry and place it in your crockpot. Pour the preserve/broth mixture over the roast. Sprinkle it with seasoned salt. Add the onion slices to the top.

Cook on low for 10 hours. This part works great since I leave for work at 7:00 a.m. and get home around 5:00 p.m.

Serve it with fresh veggies (I had broccoli w/ cheese sauce) or a salad and you’re good to go!

Total Cost: Approx. $8.75 (and it fed our family of 4 with leftovers for lunch)