I do not cook pork very often as it isn’t the healthiest option…but from time to time I am sure you will see it up here. I was amazed at how good this is alone, without the BBQ sauce, so you could really eat it any way you like. This is excellent as Shredded Pork Tacos or you can turn it into a sandwich using Cheddar Hamburger Buns
2-3 lb pork shoulder 1 Tbsp paprika
2 tsp salt
1/2 tsp black pepper
1 tsp cayenne pepper
1/2 of a large onion, sliced thin
3/4 cup red wine vinegar
2 Tbsp Worcestershire sauce
2 tsp red pepper flakes
1 1/2 tsp Stevia
1 tsp mustard
1/2 tsp garlic powder
1/4 tsp cayenne pepper
pinch of salt
For the BBQ sauce:
1 small can hunts tomato sauce (its about 3/4 cup)
1 cup Hunts reduced sugar ketchup
1/2 cup white vinegar
2 Tbsp Stevia
3 Tbsp black strap molasses
1/2 tsp pepper
1/2 tsp salt
2 tsp liquid smoke
1/2 tsp paprika
1/4 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp chili powder
dash of cinnamon
For the pork:
Rinse the pork under cold water, and pat dry with a towel. I trimmed off most of the fat because I don’t like to have too much fat while cooking in the crock pot. Once the meat falls apart you cant find it lol.
In a bowl, mix together your first ingredients…paprika, salt, black pepper and cayenne pepper. Rub the mixture all over your pork.
In the crock pot, place all your sliced onions at the bottom, and place your seasoned pork on top.
In another bowl, mix together the red wine vinegar, Worcestershire sauce, red pepper flakes, splenda, mustard, garlic powder, cayenne pepper, and salt. Pour this mixture over your pork. Turn the crock pot on the 10 hour setting.
In the mean time…make your BBQ sauce.
Turn your sauce pan on medium heat, and add your tomato sauce, ketchup, vinegar, stevia and molasses. Stir together.
Add the rest of the seasonings, mix together, and let cook for 10 minutes so everything combines.
Once that is done, you can just let it sit in the fridge until ready to use.
Once your pork has cooked for 8 to 10 hours, shred it up in the crock pot. Transfer the meat, onions, and a little bit of liquid into a large bowl, add 1/2 cup of BBQ sauce.
Serve alone, on zucchini noodles, or with the link options above as tacos or a sandwich.
There are 6 servings of pork for sandwiches. Each serving of pork has 2.5 carbs
The BBQ sauce makes 2-3/4 cups. For 1/4 cup of BBQ sauce there are 5.54 carbs.
So, if you have the serving of pork, with the BBQ sauce you are at 5.34 carbs total!
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