I love pulled pork. Really and truly love it. And so does Allie, who asks for pulled pork BBQ every single time we go to a state fair or carnival.
Since my bariatric surgery, I have been very careful to avoid added sugars, and sadly, traditional barbecue sauce is loaded with added sugar.
So we now make our own BBQ sauce. I’ll be honest and tell you that it’s not exactly the same as sugary BBQ sauce, but it has a good, rich flavor and makes the pork taste great.
To make barbecue pulled pork sandwiches, you’ll first need a batch of our sugar-free BBQ sauce. We make this up on a semi-regular basis and just keep it in the fridge so that we don’t actually have to make it when it’s time to shred the pork.
Then to make the pork, you will do the following:
Easy Slow Cooker Pulled Pork
- Start with a 2-3 pound pork tenderloin. We get ours at a local grocery store that sells meats in bulk. So it is always a piece of a tenderloin that the butcher has cut into several smaller roasts for us.
- Place the frozen pork in your slow cooker but don’t add anything else.
- Turn the slow cooker on low for 10 hours.
- When you’re ready, shred the pork with 2 forks. At this point, it will be so tender that it will be falling off the bones and very easy to shred.
We like our pulled pork with cheddar cheese. Start with a potato roll or flatbread, then top with 3-4 ounces of pork, some of the sugar-free BBQ sauce above, a slice of sharp cheddar cheese, and the top of the roll or another flatbread.
Since I don’t eat bread, I eat 3 ounces of pork, topped with exactly 2 tablespoons of sugar-free sauce and one slice of sharp cheddar, alongside 3 ounces of veggies.
I like this way of cooking pork because the true flavor of the pork (which is what I love most about pulled pork) really shines through. If it’s a good roast, it will taste amazing even without the barbecue sauce. In fact, Joe and the girls eat it without sauce most of the time when we’re at home. I always top mine with a bit of sauce.
© 2017, Tara Ziegmont. All rights reserved.