|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.
EASTERN NORTH CAROLINA STYLE PULLED PORK
- 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.
- 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
- 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
- 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.
- Combine the ingredients for the sauce. Pour half of it over the pork roast.
- 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.
- Shred the pork with two forks and combine with the sauce and juices in the slow cooker. Serve.