Monday, March 23, 2015

Recipe Monday: Shredded BBQ Pork



Hello again all! I hope you all had a wonderful weekend! I am so sorry because know I promised that this recipe post would be up on Friday, but sometimes life happens! Better late than never though, so here is the BBQ pulled pork recipe that I made to accompany the coleslaw recipe I posted on Thursday. I am always searching for new crockpot recipes because I find it so nice to come home from work and have dinner already prepared. The only issue I have is it forces me to get up a little earlier in the a.m. and I am not what you would call a “morning person.” I have found it to be a good trade off however, being that I have more time to spend with the Hubs after work if dinner is hot and ready to serve. I had bought a bottle of Walden Farms Sugar Free BBQ sauce a while back, because I know it would be a good South Beach Diet option. With summer just around the corner, I decided it would be a good time to prepare a healthy low carb meal, that wasn’t just another salad. I was inspired by a recipe from Red Head Can Decorate that I found on Pinterest. I decided to keep the meal low in carbs, that I would serve it overtop of coleslaw (recipe HERE). It was so simple to make and definitely something that will become a go-to recipe at our house. I hope you try it for yourself! 




Shredded BBQ Pork in the Slow Cooker

 

  Ingredients:

  • 2-3 pound pork loin
  • 3 heads of garlic, minced
  • 2 bottles of your favorite BBQ Sauce (1 for cooking, 1 for serving)
  •  1 can of dark soda (I used Dr. Zevia)
  • 1 tablespoon of Siracha Hot Sauce
  • salt and pepper to taste
  • avocado for serving

 

Directions:

Salt and pepper each side of your meat and place your pork, fat side up, into the slow cooker. Mince your garlic and place it overtop of your pork. Gently whisk together one bottle of BBQ sauce, the cola, and the hot sauce. Pour overtop of the pork. Cover your slow cooker and cook on high for 4 hours or low for 8 hours. Once cooking is complete, gently remove the layer of fat and discard. Shred your meat in the leftover juices (my leftover liquid was quite runny). Remove your meat from the crockpot. Coat your meat with however much of your additional bottle of BBQ sauce as you desire. Serve on buns or overtop of coleslaw. Top with avocado and enjoy!








XOXO



1 comment: