Friday, July 15, 2011

Eastern North Carolina style pulled pork

Pulled pork with rutabaga faux-tato salad

I've made a couple different types of barbecue sauce on this blog which provide alternatives to the typical sugar-laden ketchupy stuff. I made South Carolina style mustard barbecue, Texas-style barbecue brisket, as well as a tomato-based sauce using unsweetened ketchup and fresh strawberries. This is another delicious option. In eastern North Carolina, barbecue typically uses a thin sauce comprised of spices and vinegar. This is an ideal base for low-carb, low-calorie pulled pork.

This recipe is based on one that has been floating around a message board I visit. No one is quite sure where it originated and everyone who makes it usually changes it a bit. So, I can't give credit to the original author, but I can assuredly say that everyone who has made this has loved it.

Serves 4-6

  • Half an onion, thinly sliced
  • 1 pork roast, about 2.5 lbs. Pork butt/pork shoulder is traditional, but you can use lean pork loin if you are watching calories.
For the spice rub:
  • 1 Tbs unrefined sugar (sucanat) or sweetener of choice (I used a packet of stevia mixed with a drop of molasses)
  • 1 tsp salt
  • 1/4 tsp black pepper
For the barbecue sauce:
  • 6 Tbs cider vinegar
  • 2 tsp Worcestershire sauce
  • 3/4 tsp crushed red pepper flakes
  • 3/4 tsp sweetener of choice (stevia, Splenda, honey, etc...)
  • 1/4 tsp dry mustard (or 3/4 tsp prepared mustard)
  • 1/4 tsp garlic salt (I didn't have any on hand so I used Adobo seasoning instead)
  • 1/8 tsp cayenne pepper
  1. Combine the spice rub ingredients and use it to coat the pork roast. Place the onion in the bottom of your slow cooker and put the pork on top.
  2. Combine the ingredients for the sauce. Pour half of it over the pork roast.
  3. Cook on low for 6-8 hours or until it shreds easily with a fork. During the last 30 minutes of cooking, add the rest of the sauce.
  4. Shred the pork with two forks and combine with the sauce and juices in the slow cooker. Serve.


Anonymous said...

My 7 yr-old loves this BBQ. I'll be trying your other, sweeter pulled pork recipes soon in hopes that my 12 yr-old will be more game. As a side note, thanks for the recipes. Many including this recipe are not only primal but anti-candida friendly, which is unbelievably great for me. Thanks so much!

Erica said...

Awesome, good to know that this recipe is kid-approved :) None of my BBQ recipes are particularly sweet (at least compared to commercial stuff) but you can always add more sweetener if you like. Glad that the recipes are conducive to your diet plan!

Anonymous said...

Made this a few days ago with a little extra sugar (1 tbsp) and it turned out great. My 5 year old loved it as well which almost never happens when I eat Paleo. Thanks,

Steve said...

All of this looks good and is appetizing. However I don't see how you can either a) eat this stuff and still make weight or b) make this stuff and watch as your husband eats it. Either way, one of those will catch up to you. I was going to comment on the top post about the burger steak but scrolled down to check out everything else. So many recipes, why boxing and not cooking?

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Kim said...

Hmmm, what a great recipe. It's good that you've excluded the excess sugar from the typical ketchup stuff. The other problem with these mainstream sauces is also excess salt. Thank you for posting.
Kim, Working on: Does P90X Work

ada said...

I made this yesteray - at first I was skeptical because there was so little liquid, but it turned out fantastically! The chili peppers gave it a kick but not too spicy. My 12 yo son loved it. There was enough liquid after the cooking that I thickened it up for a gravy. I'll be trying some of your other crock pot recipes too. Thank you!

Sandy said...

I made this today, really good, not too spicy but a definite kick!

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