BBQ Pulled Pork

Ingredients

  • 1/2 onion (grams) sliced
  • 2 pounds ( grams) pork shoulder/ pork butt
  • 1/2 cup chicken stock
  • 1 tablespoon smoked paprika
  • 2 garlic cloves, minced
  • 1 teaspoon chile powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Directions

Oven: Preheat oven to 325F/ 165C/ Gas Mark 3. Slice onion and place in bottom of a roasting pan. Combine the spices. Rub pork with spice mix. Place meat on top of the onions in the roasting pan. Pour in the chicken stock. Cook for 2 - 3 hours until meat is tender and falling apart (and internal temperature reaches 170F). Remove from the oven and cool. Shred the meat with being sure to incorporate cooking juices to preference. Add BBQ sauce of your preference. Serve and enjoy!

Slow Cooker : Slice onion and place in the bottom of the slow cooker. Combine the spices. Rub pork with spice mix. Place meat on top of the onions in the slow cooker. Pour in the chicken stock and cook low 8-10 hours for best results, or high 4-5 hours, or until meat is tender and falling apart. When cooked, let cool, and shred the meat. Shred the meat, being sure to incorporate cooking juices to preference. Add BBQ sauce.

Pressure Cooker: Place sliced onions in the bottom of the pressure cooker. Combine the spices. Rub pork with spice mix. When done, place all the meat in the pressure cooker, and add the chicken stock. Seal the pressure cooker safely. Cook high for 15-20 minutes (for 15 psi). Carefully release the pressure from the unit. When safe, open. Let cool. Shred the meat, being sure to incorporate cooking juices well. Serve, and enjoy!

Base recipe yields 4 servings of 6 oz a serving.

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About This Recipe

Nothing more deservedly represents Southern cuisine in the States than BBQ. I'm a born Northerner who's enjoyed every BBQ I've ever had- and this recipe is a great foundation for low carb BBQ. Pulled Pork is a classic, and this is a simple and delicious version.

Recipe Macros per Serving

Protein: gram(s)

Carbs: gram(s)

Fiber: gram(s)

Fat: gram(s)

Calories:

Net Carbs: gram(s)