Low carb is quite popular in our household at the moment, so I was very pleased to get the Low Carb Clean Eating cookbook as a gift last year - one of the latest in the Australian Women's Weekly cookbook collection. (I've had a lot of success with AWW cookbooks over the years - and so far so good with this one!)
Whipped up this salad dish with marinated pork today - my first 'shredded pork' attempt! Takes a bit of time (3 hours to marinate, 2+ hours to cook) but it was worth it. The pink grapefruit and snow pea salad was delicious ... as was the pork. And not too difficult to shred - with two forks and then hands from time to time when it had cooled a tad (alas I do not possess Nigella's asbestos hands!).
16 y.o. gave it the thumbs up - but not the salad of course! Served his with mashed sweet potato plus peas.
Was madly googling in the supermarket to find out what pork neck was ... but ended up consulting our friendly butcher instead. Bought a piece of pork neck, which they also cut into 'scotch fillet' pork steaks, but this is cooked as a whole piece.