Pulled Pork
Linda...I found this recipe in my files but have not made it myself. You will have to substitute some of the ingredients for the sauce with sugar free ingredients and other healthier ingredients. Enjoy!
Susie
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Slow-Cooked Barbecue Pork Shoulder and the Ultimate Barbecue Sauce
Recipes created by Tyler Florence
Ingredients:Serves 4-6
Dry Rub:
2 Tbsp. kosher salt
1 Tbsp. ground black pepper
1/4 cup garlic powder
2 Tbsp. dried oregano
2 Tbsp. celery seed
1/4 paprika
2 Tbsp. chili powder
Pork Shoulder:
3 pound boneless pork shoulder roast
4 sprigs fresh thyme
1 head garlic , split through the equator
1 bay leaf
1 medium onion , sliced
1 quart unsweetened apple juice
1 quart low-sodium chicken stock
Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion
2 cloves garlic
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 Tbsp. red or white wine vinegar
1 Tbsp. dry mustard
1 tsp. ground cumin
1 tsp. ground paprika
Freshly ground black pepper
To make dry rub: Combine ingredients in a mixing bowl and mix well.
To make pork shoulder: Rub pork shoulder all over with dry rub and set aside to marinate for 15 to 30 minutes-this allows the rub to stick to the protein. In the base of the slow cooker, layer with onions. Then, set pork in a slow cooker and add garlic, bay and thyme. Then, cover with apple juice and chicken stock. Top up with water if necessary to just cover 3/4 of the pork. Set to low and cooker for 6 to 8 hours ****il pork is just about falling apart).
When done remove pork and cut up into pieces to serve.
To make barbecue sauce: Wrap the bacon around the thyme bunch and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the rest of the sauce ingredients, give the sauce a stir and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Strain the sauce to remove the bacon and thyme and onion.
To assemble the whole dish, chop the pork. Then, toss in a large mixing bowl with plenty of barbecue sauce. Serve on toasted whole wheat hamburger buns and top with a big ice cream scoop of broccoli slaw. Serve extra sauce on the side.
Allergan 10 cc band: First fill: 4cc'c 9/8/08 Second fill: .9cc's 10/13/08
Third fill: 1cc 2/11/09.... Total in band -- 5.9cc's Very slooooow weight loss!
BW- 273 / CW -250 / GW- 170 Total weightloss to date: 23 lbs. ( in 10 months ) Sept. 22, '09-- Had .2 cc's removed from my band. Slowly gaining back the weight. Up 10 lbs. CW- 260 Lapband not working for me!
last week i made a crock pot pulled pork recipe that i got off of theworldaccordingtoeggface.com
it was awesome! my whole family loved it! and super easy!
Shelly's Crock Pot BBQ Pulled Pork
One 2 to 3 lb. Pork Roast (Boneless Picnic Roast)
1 Yellow Onion, sliced
3 cloves of Garlic, minced
1/2 teaspoon Seasoned Salt (Salt, Paprika, Garlic, Onion Blend)
a few twists of Black Pepper
1/2 cup Chicken Broth or Water
Olive Oil for sauteing
3/4 cup BBQ Sauce (I use a combo of two - one reddish & one darker)
Place pork roast in a stock pot and brown slightly on both sides about 3 minutes a side. Place in crock pot. Saute onions till slightly golden. Add garlic. Cook 1 minute. Sprinkle with seasonings. Pour over roast. Pour broth over roast. Cook on low for 7-8 hours or until very tender. When done, remove from crock pot, take two forks and pull the pork apart. Drain any juices (there will be a lot) Put meat back in crock pot and add BBQ sauce. Mix lightly. Cook 45 minutes more.
If you dump easily you might want to look for a low sugar or no sugar BBQ sauce but really with a 2-3 lb roast the BBQ sauce isn't a lot. I use the real deal.
I served it with my super simple cole slaw...
Shelly's Super Simple Cole Slaw
1 (14 oz.) bag of Coleslaw Mix (green cabbage & carrots)
1/4 cup Fage Greek Yogurt
1/4 cup Mayonnaise
1 Tablespoon Dijon Mustard
2 Tablespoons Cider Vinegar
1 teaspoon Celery Seed
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Mix. See I told you it was super simple. Tastes best if refrigerated for 1 hour before serving.
In a crockpot--one large pork butt or shoulder rubbed with pepper and garlic salt. Add 1/2 can beer--cook for 10 hours on low, drain the liquid, then shred with a fork. Add BBQ sauce (see below) and keep warm in crock pot for party. Can be made up hours before.
To make sauce
Ingredients:
- 1 cup prepared yellow mustard
- 1/2 cup Splenda
- 1/4 cup Splenda brown sugar
- 3/4 cup white vinegar
- 1/2 cup apple juice
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon soy sauce
- 2 tablespoons butter
- 1 tablespoon liquid smoke (hickory flavoring)
Preparation:
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Add to shredded pork
I am doing sliders, so just split dinner rolls, put on pork. Done--easy--everyoe loves these.