My pulled pork recipe, tried it last weekend

[LWood1]

Here it is, with all the instructions, I adapted this from a show I saw on food network, I think Tyler Florence was on it, but I tried my best to make it Low Carb, and here it is:

1 large (7-9lb) pork shoulder (commonly called Boston Butt)

Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar Twin
1 tablespoon celery salt
1 tablespoon onion powder
3 tablespoons kosher salt

Apply the rub and let sit overnight wrapped in plastic in the fridge.

Then in the morning, start your oven at 275, place a cooling rack over a deep oven safe dish and place the pork shoulder on the rack, this allows the fat to drain off, and also allows the bark to form on all surfaces.

I let mine cook for 9-12 hours, or until the meat comes apart easily with a fork, and has reached an internal temp of 200 degrees.

once finished, put the meat into a large pan, and pull apart with 2 forks, or your hands if it's cooled enough. then prepare and toss with the sauce:

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup SF or LC Ketchup
1/3 cup Brown Sugar Twin
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

Slap some on a LC Tortilla with some cole slaw and enjoy

[BridgetAllyn]

What a coincidence! I also tried this last week and it was AWESOME! Tyler Florence ROCKS!

Like you, I just made everything low carb. The sauce for me was very mustardy, but I just adjusted it to taste and it came out wonderfully.

You guys really should try this when you have time.

[rosethorns]

Thanks LWood1
I've wanted to do this with a pork shoulder.
You've answered a lot of questions for me.

Ess

[muffie]

This sounds great, something I want to try. If I use a smaller roast, say 4 lb. would that affect the cooking time?

[stargirl21]

dumb question...but whats a cooling rack? Do you just put the roast right on the oven rack with a pan underneath? Thanks for the recipe. I cant wait to try it...I am going to use Bruce's Bourbonque sauce instead of the mustard sauce though. I love bbq sauce

[Sandee]

I have a pork loin that I was going to put half in the crock pot as a roast and slice the other half into chops. I think I will make pulled pork instead. Will this meat be ok to use? I don't have a rack.......I am trying to think of something to invert in the roasting pan that will work. But thanks for the recipe.

[pooticus]

Sandee pork loin is too lean for pulled pork
I told you a good roast recipe on ur thread.

[sashadane]

LWood: Thank you so much for this recipe! I plan on making some this weekend!

[Sandee]

pooticus: I finally found where you posted the loin recipe. Thank you. I plan on using this. Still need to get a rack. Sounds like that is the way to do the cooking!

LWood1: Thank you for the pulled pork recipe. Will have to look for a piece of pork suitable for this. I use to love to order pulled pork out but that's a no-no now.

[BettyR]

LWood1-
Thanks for the recipe--Coping and pasting.

[LWood1]

Ok, a few answers..

I used a whole pork shoulder, I got mine at Sam's Club, I just asked the guys in the meat dept and they brought one out, it will usually be cut into 2 smaller pieces, but it will be anywhere from 9-13 pounds. I got mine for $1.44 a lb, so, the price won't be more than 17-20.

They may offer to trim it, but I wouldnt. the fat is going to help keep the meat moist while you roast it.

As far as adjustments of cooking time, leave the meat alone for at least 3 hours before starting to check the temperature.. if you have a probe thermometer with an external reader (Kinda like what Alton Brown uses on Good Eats) then set the temp for an internal temperature of 200 degrees, then check it every hour or so for tenderness.

For the cooling rack, what I did was take one of the racks that you use for cooling cakes, etc, and place it over a pyrex pan to catch the drippings, you could just do it on the oven rack and put a pan under it as well, but I wanted to keep the mess off my oven rack

Also, brining the shoulder is always a good idea before roasting it, but I dont know how well a brine would work with Splenda instead of traditional sugar. that will probably be my next experiment

[BridgetAllyn]

DH and I did this on a gas grill. It turned out awesome. You just heat your grill, turn one side off, put the other side on low, and then put your roast on the "off" side and leave it for about 5 - 6 hours. It was great!

This definitely is a keeper recipe!

[sashadane]

Made this a couple of nights ago! Holy cow is it good! And lots of it. I'm freezing the leftovers. Thanks so much for this delicious recipe!!!

[BettyR]

I made this recipe night before last and WOW, it was so good. I fed 6 adults with it that night and had enough meat and the wonderful bone left over to make a big pot of bean soup last night.

This is a great recipe, thanks for posting.

[WannaBeThin4Me]

When I make pulled pork, I just put the pork in a crock pot with a can of beef broth and cook it all day - saves the heat generated by the oven, and it definitely stays moist.

[BettyR]

This is another good crockpot recipe. It makes it's own BBQ sauce.

The one with the rub that you cook in the oven, we ate it as a roast with macaroni and cheese made with Dreamfield pasta.

Edited to add: I live in Texas and it gets really hot here, so my husband ran a gas line in the garage and he picked up a second hand stove and hooked it up out in the garage. I do all my baking in the oven out there, it also comes in very handy during the holidays.


Pulled BBQ Pork

5# pork shoulder (cut it off the bone into fist size pieces)
1 med onion - coarsely chopped (9.5g carbs)
1/2 C cider vinegar (7g carbs)
1/2 C tomato sauce (9g carbs)
1/2 C Splenda (12g carbs)
2 T sweet paprika (5g carbs)
2 T prepared mustard (1.3g carbs)
2 T Worcestershire sauce (3.2g carbs)
1 t ground red pepper (cayenne) (.5g carbs)
1 t finely ground black pepper (0g carbs)
1 t salt
3 T Liquid smoke flavoring (0g carbs)(I use the whole bottle)

Place onions and pork shoulder pieces (fat trimmed) into crock-pot /slow cooker. Mix the rest of the ingredients together and pour over the roast.

Cover and cook low/med for approx 10 hours or until tender. About 30 minutes to an hour before serving, remove the lid of the crock-pot and turn it on high to let the sauce cook down and thicken. Stir the pot occasionally to make sure its not sticking. This can be started overnight.

Total carb count 45.5 grams

[sinderstorm]

I did this last night using SF syrup in place of the Brown Sugar Twin (couldn't find it in the store) and it turned out really good! I only used about 1/4 cup of syrup though.

[clyde]

I'm bumping this awesome recipe. It turned out fantastic - I had a cooling rack that is raised about an inch and so I just used one of those throw away roasting pans for the grease drippings.

It was so easy and the "bark" was just yummy.

[PalmTreeGal]

I have a pork shoulder in the fridge and now I can't decide which to try! It's going to be for just me since DH dislikes both pork and fatty meat in general. I forsee freezing a lot of leftovers.

[Bar10der]

Originally Posted by PalmTreeGal

I have a pork shoulder in the fridge and now I can't decide which to try! It's going to be for just me since DH dislikes both pork and fatty meat in general. I forsee freezing a lot of leftovers.

DH dislikes fatty meat also. Once I finish cooking it in the oven or wherever, as you pull the meat, remove the fatty parts.

What I do then is take half the meat I am going to serve, this makes a lot for 2 people. I put BBQ sauce on it and put it back in the oven for about 1/2 hour to warm it up.

I freeze the rest of it up and next time we want pulled pork all I gotta so is thaw it and re-heat in the oven.

I wish the price of pork shoulder would come down.

[LovesDivine]

I do it in the slow cooker too with liquid smoke. Gives me enuf smokey flavor and I can get by with out bbq sauce. I put bbq sauce on it for everyone else, but it is stored (frig or freezer) un-sauced.

[Cap57]

Is the cut of meat you all are using a smoked pork shoulder, or a fresh one? It seems like all I ever see in the grocery store are the smoked shoulders, and I wonder if that would be too salty for this recipe.

[clyde]

Originally Posted by Cap57

Is the cut of meat you all are using a smoked pork shoulder, or a fresh one? It seems like all I ever see in the grocery store are the smoked shoulders, and I wonder if that would be too salty for this recipe.

Mine just said "Boston Butt" and something about pork. Next time I'll pay more attention because now I'm kinda curious. Definitely not pre-salted. It sure was good - I've gotten portion control sizes frozen for the next time I make some buns.

[jokath]

.

[PalmTreeGal]

This is REALLY good. I didn't make the BBQ sauce, I just used Walden Farms Honey BBQ. I was a little apprehensive because someone said that sauce tasted like chemicals. I thought it was pretty good, although it is FULL of dyes. I packed some of the pork to take to work with the sauce on it and when I opened it up, the pork was a funny purply red color. Very weird. I will have to try the KC sauce everyone raves about, although I haven't seen it locally.

But anyway, the PORK - YUM. My roast was 4.5 pounds and I think it was in the oven for about 7 hours total. I didn't have any celery salt so I skipped that, and used kahlua Davinci's for the Brown Sugar Twin. Roasted on a rack as directed, and the bark is divine although VERY VERY salty. I felt like the Great Salt Lake yesterday but I couldn't stop eating it!

I have a ton in my fridge, which DH won't touch, so I'm well stocked for a while! I also found it very filling. On Atkins I never seem to get as "full" as I used to, and always feel like I could eat a bit more. Not so with this pork, it is so yummy and fatty and satisfying.

Many thanks to the original creator of this recipe!

[alex57]

Thanks, LWood, for this great recipe!

Cooked the meat, a boneless Boston butt, a couple days ago. Smelled sooo good while cooking. 7 hours for a little over 5# roast. Didn't pull apart but instead just sliced and heated some up in bbq sauce.

I normally make my own bbq sauce but because of time decided to try KC Original that I've seen mentioned. Not too impressed. I'm used to tomato-smoked flavored sauce but decided to give the cider-vinegar sauce that came with the recipe a try. WOW...loved it! Don't know if it was just the sauce or the combination of the rub flavors with the sauce , but it is a keeper. Will be making often.

BTW, I used plochman's stone ground mustard for thought the regular yellow might over power.

[Barbo]

[QUOTE=BettyR;3258200]I made this recipe night before last and WOW, it was so good. I fed 6 adults with it that night and had enough meat and the wonderful bone left over to make a big pot of bean soup last night.


How do you make a low carb bean soup? May we all here have the recipe
please? I want to try the pulled pork but cut down on mustard to about
one half of what is listed.

This is a great recipe, thanks for posting

[micki641]

Originally Posted by Sandee

Still need to get a rack.

When I don't have a rack to fit the pan I'm using, I use the tin foil balls......like for the crockpot rotissere chicken.....they work great!!!!

Michelle

[PalmTreeGal]

Bumping for Mina. This is in my oven again today. YUM!

[PalmTreeGal]

I am making this again today as I get myself back on plan - BEST induction recipe. Nice and fatty and I love it cold too. So when the Induction munchies hit I can just munch on it right out of the fridge.

I have a question - does anyone think I could take it out at the safe internal temp for pork, which is 170 degrees F? Why does it need to go to 200? Is that integral to the recipe?

I got one of those nifty meat thermometers which has a cord leading outside the oven to a receptor, which transmits to a walkie-talkie type thing. So you can take the walkie-talkie with you wherever in the house and it will beep when the food is ready! So cool!