According to barbecue purists, pulled pork is supposed to be cooked low and slow with lots of smoke and constant tending. But there's a much easier way, and the result is succulent and flavorful. It's not the same, but it will delight even the fiercest fans. The trick is to cook it in a slow cooker — totally hands off!
Once you’ve mastered slow-cooker pulled pork, you’ll be cooking it all summer — and winter — long. Serve this dish with a side of crunchy coleslaw or as the filling for a low-carb wrap. Or leave out the sauce and use it as a topping on a taco salad. It freezes well, too, so make a big batch to have taco fillings, hash fixings, salad toppings and sandwiches on hand for months.
Low-carb pulled pork
8
5 minutes
8 hours and 15 minutes
8 hours and 20 minutes
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon mustard powder
1 teaspoon freshly ground black pepper
½ cup water
3 pounds boneless pork shoulder
1/4 cup yellow mustard
¼ cup low-carb ketchup
¼ cup sugar substitute (or equivalent low-carb sweetener)
1 tablespoon hot pepper sauce (such as Crystal or Tabasco)
3 tablespoons apple cider vinegar
½ teaspoon xanthan gum
In a small bowl, combine the paprika, garlic powder, onion powder, salt, mustard and pepper. Stir to mix. Rub this mixture all over the pork roast.
Put the water in the bottom of a slow cooker and place the pork roast on top.
Cover and cook on low for 8 hours. The pork is done when it is easily shredded with a fork. Remove the pork from the pot.
To make the sauce, add the yellow mustard, ketchup, sugar substitute, hot pepper sauce, vinegar and xanthan gum to the cooking liquid left in the slow cooker. Stir to mix well. Cover the slow cooker, and cook on high for 10 to 15 minutes, until the sauce is hot and thickened.
While the sauce is cooking, shred the pork. When the sauce is hot and thick, add the shredded meat to it and stir to coat. Serve hot.