Southern Pork Barbecue
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.**** |
Low Carb sauces for that
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. |
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