Entrees - Southern Pork Barbecue




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debkay
06-06-2002, 10:14 AM
Southern Pork Barbecue

3 1/2-lb boneless pork-shoulder roast (Boston butt), cut in 2 1/2-in chunks, trimmed of visible fat

2/3 cup + 2 Tbsp cider vinegar

1/4 cup grated onion (I just chop it small)

2 tsp minced garlic

4 tsp hot pepper sauce

1 1/2 tsp Worcestershire sauce

1/2 tsp each salt and freshly ground pepper

1 cup bottled bbq sauce

In gallon size, zipper style plastic food storage bag, combine pork, 2/3 cup of the vinegar, the onion,garlic, 2 tsp of the hot pepper sauce, the Worcestershire sauce, salt and pepper; seal bag. Refrigerate overnight or up to 24 hours; turn bag a few times.

Transfer pork and marinade to a 4 or 5 qt. slow cooker. Cover, cook on low heat setting for 7 or 8 hours, until meat is fork tender. Drain in colander over bowl, reserve 1/2 cup skimmed cooking liquid.

In large bowl, using two forks, shred pork. Add reserved cooking liquid, the bbq sauce and remaining vinegar and hot pepper sauce until moistened. For non low carb folks serve on hamburger buns, with coleslaw on the side. For low carb folks, just eat on a plate.

****I hope you enjoy the recipe, my family and everyone I have ever served it to just loves it. I don't know myself, I'm not a bbq eater. But, my family has been known to fight over who gets the last little bit.****


Jennifer 3FC
06-19-2002, 03:58 PM
I haven't tried these, but have them in my files to try soon! The compilation was mailed to me, so I don't have the origin of most of the recipes. The tomato sauce based ones might work as a low carb replacement for the cup of sauce in your recipe, which sounds very very good!! :


'Rib sauce'

1/2 cup soy sauce

3 Tbsp. vinegar

2 T Oil

4 cloves garlic, crushed

2 Green onions, chopped

1 Tbsp. dry mustard

1 tsp. fresh ginger; grated

Freshly ground pepper

Mix together and use in place of bottled sauce.
________________________________________________
** Barbecue sauce


Put all of this in a medium saucepan over low heat:


1* 10.7 oz can Tomato sauce

1* stick of butter

1/4 c. vinegar

2 Tbls. Worcestershire sauce

1/2 Tbls. salt

1 Tbls. mustard

2 Tbls. liquid smoke

4 tsp. brown sugar twin

1/2 tsp. garlic powder

1/4 tsp. paprika

1 tsp. chili powder

1/2 tsp. cayenne pepper

just cook on low heat for about 30 minutes, stirring occasionally
and pour into a quart jar or old barbecue sauce bottle (or 2).

_______________________________________________
Hot Sauce

2 T. butter

1* med. onion, chopped

1 clover garlic, minced

1/4 cup tomato sauce

2 T. wine vinegar

Tabasco sauce to taste

3 packets sugar substitute

1 tea. salt

1 tea. dry mustard

1/4 water


Melt butter in saucepan. Saute' onion and garlic until golden brown.

Add remaining ingredients and bring to a boil. Store in covered jar
and refrigerate.

*_________________________________________________ _



Tangy Barbecue Sauce


2-4 oz. cans tomato sauce

** 1/2 cup Splenda

** 3 Tbsp. Worcestershire sauce (Lea and Perin is the lowest in
carbs)

** 2 Tbsp. Liquid Smoke-either Mesquite or hickory flavored,
whichever you like best

** 1 heaping Tbsp. horseradish

** 2 Tbsp. prepared mustard

** 1 1/2 tsp. garlic powder

** 1 1/2 tsp. black pepper--use more if you like a hotter sauce

** 1 stick butter

** salt to taste


** Mix all ingredients in a saucepan and simmer for 15-20 minutes.
Will keep about 2 weeks (if it lasts that long) in a tightly covered
jar in the refrigerator.



-------------------------------------------------------------------------------

Low Carb Sauce

Low Carb Barbecue Sauce


1****** 10.7 oz can tomato puree******* 21.4g

1****** 10.7 oz can water************** 0g

OR

1****** small can tomato paste********* 25g

1****** cup water********************** 0g


4 tsp** Worcestershire sauce*********** 4g

8 tsp** AS***************************** 4g

2 tbsp* cider vinegar****************** 1.77g

2 tbsp* liquid smoke******************* 0g

1/2 tsp garlic powder****************** 1.02g

1/2 tsp onion salt********************* 0g

1/4 tsp paprika************************ .3g

1/2 tsp dry mustard******************** 0g

1 tsp** chili powder******************* 1.42g

1/2 tsp cayenne************************ .51g


Combine all ingredients in a saucepan. Warm 'til blended.


Carb count of 26.5 for the whole recipe,

which comes out to about 1.76g per tablespoon.

__________________________________________________ __

Sugar Free Sauce

Sugar Free Spicy Barbecue Sauce


1 clove garlic, crushed

1 small onion, minced fine

1/4 cup butter or oil

3-4 tablespoons Splenda

2 teaspoons dark molasses

1 teaspoon salt or Vege-Sal

1 teaspoon dry mustard

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon black pepper

1 1/2 cups water

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon horseradish

1 tablespoon liquid smoke (Most big grocery stores carry this. A

company called Colgin makes it.)

6 ounce can tomato paste


In a saucepan, cook the onion and garlic in the butter or oil for a
few

minutes. Stir in all the dry ingredients, then stir in everything
else

but the tomato paste and the liquid smoke. Let it simmer for about

15-20 minutes. Then whisk in the tomato paste and smoke flavoring,
and

let it simmer another 5-10 minutes. Store in a jar in the
refrigerator.


This makes about 2 2/3 cups of sauce, or about 21 one ounce (2
tablespoon)

servings, at about 2.5 g of usable carb apiece.


________________________________________________

Barbecue Mop Sauce
Basic Barbecue Mop Sauce

Recipe By**** :Chile PepperŪ Magazine - June 2000

Serving Size* : 0**** Preparation Time :0:00

Categories*** : Barbecue Sauces**************** Sauces

*** Amount* Measure****** Ingredient -- Preparation Method

- --------* ------------* --------------------------------

** 2************** cups* beef stock

***** 1/3********** cup* olive oil

** 1************* large* onion -- quartered

** 2******* tablespoons* dry mustard

** 2******* tablespoons* black pepper

** 3****** large cloves* garlic -- minced

** 1************* large* bay leaf


Place all ingredients in a stainless steel pot and bring to a boil.
Reduce the heat and simmer for 30 minutes. Use a clean dish mop to
apply the meat during the cooking time.