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OK, the store had pork shoulder roasts on sale for $.88 a lb. So it was time to make a reduced carb BBQ pork. By not using ketchup and instead substituting Splenda it becomes reasonably low in carbs (about 5 carbs per serving). I like a reasonably sweet and 'zingy' BBQ sauce. So alter accordingly.

As soon as the BBQ pork is done, I'm working on a batch of Phillipine Pork Adobo (That should be pretty easy to do low carbs.)

BBQ Pork

BBQ Sauce
1 28 oz can chopped or crushed tomatoes
2 tb molasses
1 cup splenda
12 cloves garlic finely diced
1 medium onion
1 green pepper
1 tsp dry mustard
2 cups dry white wine
3 tb lemon juice
1/2 cups dried parsley
1/4 cups worcestershire sauce
1/2 tsp mint
2 tsp liquid smoke
1/2 cup vinegar
hot pepper flakes or cayenne pepper
ground black pepper
7 lbs pork shoulder with bone in
1/2 tsp thyme
1/2 tsp cloves

Add all sauce ingredients in bottom of slow cooker and put on low heat. Allow to cook until simmering.
Put rack in bottom of roaster below sauce.
Season Pork Shoulder with salt and pepper,thyme, and cloves. Cook until tender in slow cooker ( 5 hours)
Remove roast from cooker. Remove Bone. Pull pork into small pieces.
Allow sauce to cool and skim off Fat.
Return Pork and sauce to cooker. Cook on low all day, stirring occasionally. If too much liquid. Cook with top off to reduce liquid. If too dry, add more wine and simmer to correct consistency.

Servings: 16

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
splenda
hot pepper flakes or cayenne pepper
ground black pepper

Amount Per Serving
Calories 339.37
Calories From Fat (43%) 144.51
% Daily Value
Total Fat 16.03g 25%
Saturated Fat 5.51g 28%
Cholesterol 134.95mg 45%
Sodium 245.71mg 10%
Potassium 869.03mg 25%
Carbohydrates 5.28g 2%
Dietary Fiber 0.79g 3%
Sugar Alcohols 0.00g
Net Carbohydrates 4.49g
Protein 39.20g 78%

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.