Pulled Pork (Beef Brisket or Chicken)

Serves #
Serves 7-8; Net Carbohydrates

Notes from the Chef

It is your choice of bread that changes the amount of carbohydrates in this recipe. You can use a low carbohydrate tortilla, or pita bread or a sandwich thin. You get to choose what works for YOUR carbohydrate budget. While there is a long cooking time for this recipe, you don’t have to stand watch. This is a stove top version but it can also be made in a crock pot.
I personally like to make this with the bone in. I think it adds more flavor.

Ingredients

  • 3-3 ½ lb. pork butt or shoulder, bone in
  • 2 TBSP. oil
  • 1 large onion. cut into ¼ -1/2 in thick slices.
  • 2 tsps. garlic, grated or minced.
  • 15 oz. tomato sauce
  • 1 Tsp. Dijon or brown mustard
  • 2 TBSP. Worcestershire sauce
  • 3 TBSP. Cider vinegar
  • Salt and pepper to taste and your Doctor’s recommendation
  • ½ - 1 tsp. red pepper or chili flakes
  • 1/3 cup (or equivalent) of sugar replacement.
  • 3 TBSP. coffee
  • 3 TBSP. bourbon or whiskey (optional)

Preparation

  1. In a heavy large pot (big enough to hold the entire piece of meat), heat the oil. Brown the pork on all sides (about 4-5 minutes per side). Remove from the pot. Brown the onion in the same pot (with the released fats) until a golden brown. Add the garlic and cook for 30 seconds more. Add the remaining ingredients, except the pork. Stir to combine. Add the pork back to the pot. Bring to a boil. Reduce to a simmer and cook partially covered for 3 ½ hours.* Allow to cool completely. Refrigerate overnight.
  2. Skim off all of the fat that has risen to the top. Using either two forks or better yet your fingers, shred the pork. Add the sauce back to the shredded pork until it is as juicy as you like. Reheat and serve over the bread choice that best fits your carbohydrate budget.
  3. *NOTE: if using chicken cut cooking time to 1 ½ hours.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Pork

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