Before I dive into how amazing and easy this pulled pork recipe is I have to add a bit of a disclaimer. I love pork, I have all my life. I love it so much that I’ve stolen a line from Homer Simpson and refer to the pig as a “magical animal”. Despite this great love for pork I have never been a fan of pulled pork. I have no idea why, I like all of the ingredients but there has always been something that put me off. So imagine my surprise when last week I had a craving for pulled pork. I brushed it off as just a weird post nightshift craving but it just wouldn’t go away. So I decided to try my hand a making pulled pork from scratch.
Before even looking into how to make the sauce I threw a pork roast in my slow cooker. I let it cook for about four and a half hours on high. I didn’t do a whole lot to it before putting it in the slow cooker, just little salt, pepper and water.
Now on to the sauce! I have never made bbq or pulled pork sauce before, so I consulted Pinterest. I found lots of recipes, to be honest I was slightly overwhelmed looking for the perfect one. I finally stumbled across Briana Thomas’ blog and her recipe for Perfect Barbecue Sauce (and Pulled Pork). I modified the recipe quite a bit but you can find her recipe here (https://www.briana-thomas.com/perfect-barbecue-sauce-and-pulled-pork/).
Once I had the sauce made I shredded the pork and tossed it in the sauce, threw it back in the slow cooker and let it cook on low for another four hours.
While the pork simmered away. I threw together Dill Pickle Cole Slaw from Kyndra Holley’s cookbook Craveable Keto. You can find her book at most bookstores. I got mine at Indigo Chapters here in Canada. My big girl was of course helping me in the kitchen, keep scrolling to seem my cabbage hound.
Now on to the nitty gritty. This recipe should feed four people with leftovers.
You’ll need a 4lb-ish pork roast
1/4 cup butter
1 3/4 cup no sugar added ketchup*
1 1/2 Tbsp Sukrin Gold*
1 Tbsp Apple cider vinegar
2 Tbsp dijion mustard
2 Tbsp Franks red hot buffalo sauce
1 Tbsp Worcestershire sauce
1 Tsp Chili powder
2 Tsp salt
1 Tsp onion powder
1 Tsp black pepper
2 cloves of garlic chopped
1 Tsp chicken bulion
2 cups water
A pinch xanthin gum powder (optional)*
Start by throwing your roast in the slow cooker or oven. While that is cooking away put your sauce together. Melt your butter in a medium sauce pan. Once that is melted throw in your garlic. Let it bubble away for for a few minutes and then thrown in the rest of the spices and sugar. Next add the apple cider vinegar, mustard, Worcestershire, ketchup, bullion, water and Franks. Let that come to a simmer and cook for 10 minutes, give it a good stir every few minutes so it doesn’t stick to the bottom. The xanthin gum is optional but I prefer a thicker sauce, don’t over do it a little goes a very long way.
Once the sauce is cooked and your pork is shredded, toss the pork in the sauce and throw it in the slow cooker. Let it cook on low for about four hours.
*these ingredients are low carb options feel free to substitute for regular ketchup, brown sugar, or corn starch
Leave a comment and let me know if you try the recipe and what you think!
Until next time,