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Thread: Looking for good pulled pork recipes. Help please!

  1. #1
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    Looking for good pulled pork recipes. Help please!

    I need them to be low carb with no sugar/mollases based stuff in them for a diabetic friend. Hoping to find some great ideas, maybe some mustard based sauces? Any and all ideas are appreciated.

    Will be grilling pork shoulder for this, but can cook other ways like slow cooker, crock pot, over, etc if someone's recipe thinks it is better that way.

    Thank you,

    Chris

  2. #2
    My personal opinion would be to add a rub to the shoulder, then smoke it low and slow for 8-12 hours. You won't even need a sauce to go with it if you don't want, and just pair it up with some cole slaw. The rub will most likely have some sugar in it, though roughly 2-5 tablespoons of sugar for a 10 lb. shoulder shouldn't be horrible for even a diabetic, though I'm no expert when it comes to that. Otherwise, just cut out the sugar in the rub, and do a spice mix. Currently my rub goes along the lines of:

    5 tablespoons of brown sugar
    4 tablespoons of any type of chili powder
    1 tablespoon each of coriander and cumin
    1 tablespoon of garlic powder
    and just enough salt in the mix to when you dip a wet finger in to taste, it doesn't scream salt, but accentuates all the flavors.

    If you don't have a smoker, and you're just using a propane grill, only heat one side to get an overall temp of 225-250, add a tin foil packet of soaked wood chips over the heat, and place the shoulder on the other side. Other spices can be thrown in the rub, what's important is it tastes good all by itself, and another tip would be to let the shoulder sit at least over night with the rub on it, then take it out of the fridge to warm up an hour before placing it on the grill. Last tip, let it rest slowly covered by foil after it's done, and I've even gone so far as to cover the foil with a couple towels to slow the cool down even more. Anyway, these are just my opinions, and Lucretia just did a post about some butt she smoked that is the epitome of what the end product should look like!

  3. #3
    Senior Member Deckhand's Avatar
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    I saw some pulled pork recipes swap equal for sugar.

  4. #4
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    Quote Originally Posted by Deckhand View Post
    I saw some pulled pork recipes swap equal for sugar.
    The problem with Equal is that aspartame loses sweetness when heated. Splenda is sucralose, and stands up well to heat.

  5. #5
    I don't have direct experience using it for barbeque, but what about agave nectar? I only use it for making margaritas, but my cousin, who is diabetic, uses it as a sweetener. You could smoke the pork butt using a dry rub without sugar, then use the agave nectar in a sauce to sweeten it for balance.

  6. #6
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by Pensacola Tiger View Post
    The problem with Equal is that aspartame loses sweetness when heated. Splenda is sucralose, and stands up well to heat.
    Hmm... Yep just looking at the diabetic pulled pork recipes. Hadn't thought of that. I think Stevia stands up to high heat too. As usual you have good advice

  7. #7
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    mr drinky's Avatar
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    You could always go a spicy pork tinga route instead of a traditional pulled pork. I've done the below recipe from America's Test Kitchen a couple of times and really liked it. Very low carb, and you could always use sprouted wheat bread/rolls instead of tortillas if you really wanted to lower the carbs.

    You can find other pork tinga recipes on the web. I've always wanted to try Rick Bayless' recipe.

    k.

    SERVES 4 TO 6
    The trimmed pork should weigh about 1 1/2 pounds. Tinga is
    traditionally served on tostadas (crisp fried corn tortillas), but you
    can also use the meat in tacos and burritos or simply served over
    rice. Make sure to buy tortillas made only with corn, lime, and
    salt—preservatives will compromise quality. For tips on baking
    tostadas, see How to Bake Tostadas (related). Our winning brand of
    ready-made tostadas, Mission, is also an excellent choice. We prefer
    the complex flavor of chipotle powder, but two minced canned chipotle
    chiles can be used in its place. The pork can be prepared through step
    1 and refrigerated in an airtight container for 2 days. The tostadas
    can be made up to a day in advance and stored in an airtight
    container.
    INGREDIENTS
    Tinga
    2 pounds boneless pork butt , trimmed of excess fat and cut into
    1-inch pieces (see note)
    2 medium onions , 1 quartered and 1 chopped fine
    5 medium garlic cloves , 3 peeled and smashed and 2 minced or pressed
    through garlic press (about 2 teaspoons)
    4 sprigs fresh thyme
    table salt
    2 tablespoons olive oil
    1/2 teaspoon dried oregano
    1 (14.5-ounce) can tomato sauce
    1 tablespoon ground chipotle powder (see note)
    2 bay leaves
    Tostadas
    3/4 cup vegetable oil
    12 (6-inch) corn tortillas (see note)
    table salt
    Garnishes
    queso fresco or feta cheese
    fresh cilantro leaves
    sour cream
    Diced avocado
    Lime wedges
    INSTRUCTIONS
    1. FOR THE TINGA: Bring pork, quartered onion, smashed garlic cloves,
    thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan
    over medium-high heat, skimming off any foam that rises to surface.
    Reduce heat to medium-low, partially cover, and cook until pork is
    tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid.
    Discard onion, garlic, and thyme. Return pork to saucepan and, using
    potato masher, mash until shredded into rough ½-inch pieces (see
    Step-by-Step below); set aside.

    2. Heat olive oil in 12-inch nonstick skillet over medium-high heat
    until shimmering. Add shredded pork, chopped onion, and oregano; cook,
    stirring often, until pork is well browned and crisp, 7 to 10 minutes.
    Add minced garlic and cook until fragrant, about 30 seconds.

    3. Stir in tomato sauce, chipotle powder, reserved pork cooking
    liquid, and bay leaves; simmer until almost all liquid has evaporated,
    5 to 7 minutes. Remove and discard bay leaves and season with salt to
    taste.

    4. TO FRY TOSTADAS: Heat vegetable oil in 8-inch heavy-bottomed
    skillet over medium heat to 350 degrees. Using fork, poke center of
    each tortilla 3 or 4 times (to prevent puffing and allow for even
    cooking). Fry 1 at a time, holding metal potato masher in upright
    position on top of tortilla to keep it submerged (see photo below),
    until crisp and lightly browned, 45 to 60 seconds (no flipping is
    necessary). Drain on paper towel-lined plate and season with salt to
    taste. Repeat with remaining tortillas.

    5. TO SERVE: Spoon small amount of shredded pork onto center of each
    tostada and serve, passing garnishes separately.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  8. #8
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    Agave nectar is still a sugar not a sugar substitute so I don't know how a diabetic could be using it. However, it is super sweet, so the theory is that it's better for you because you'll use less.

  9. #9
    Wait, what is not diabetic-friendly about pulled pork?

    It's a pork butt with seasoning on it. I use Salt, Pepper Paprika, and Granulated Garlic.

    The sauce I make has more to do with wetting the bread you eat with it than the meat--you can eat the meat all day long by itself. Even still, I could just not put molasses in it, use sugar-free ketchup and there you go.

  10. #10
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    SpikeC's Avatar
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    That sounds a lot like some carnitas recipes that I have seen!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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