Crock Pot BBQ Pulled Pork

7 Sep

This one is a great meal for those days when you have folks coming over for dinner, and you want to have as much done ahead of time as possible.  There’s not much fuss involved with this delicious crockpot concoction, and Pulled Pork is a delicious staple in the South.  My husband doesn’t like barbecue sauce, so i left a little out just for him, with only the rub, and it also went over very well.   Traditionally made with a fattier piece of pork, this slimmer version, in my opinion, really benefits from cooking in the liquid low and slow.  Try for yourself, and let me know what you think 😉

Ingredients:

  • 3 3/4 lbs- 4 lbs pork loin (i picked one that was 160 cal per 4 oz serving)
  • 1/2 a large yellow or white onion, chopped
  • 1 can (12 oz) diet Dr Pepper (you could use regular diet soda, or diet cherry soda too)
  • 1 cup ketchup
  • 1 1/2 TBSP apple cider vinegar

The Rub: 

  • 1 1/2 TBSP paprika
  • 1 TBSP garlic powder
  • 1 TBSP sea salt
  • 1 TBSP Black pepper
  • 1 TBSP Dry Mustard
  • 1 TBSP Splenda Brown Sugar
  • 1/2 TBSP Crushed red pepper

Directions: 

  1. Mix all spices together in a small bowl.
  2. Pat your pork loin dry, and apply rub liberally to all sides.  Press the rub into the loin so that as much rub as possible is used to cover the meat.
  3. Place your rubbed pork loin into a large crock pot, along with chopped onions.
  4. Pour diet soda on both sides of the pork loin, and gently life loin up with a fork so some soda gets underneath.
  5. Cook on low for 10 hours.
  6. After 10 hours on low, meat should be easy to shred with a fork.  Remove meat and set aside on a platter.
  7. Measure out 1 cup of the juice from the crock pot.  This is what you’ll use for the sauce.  The rest of the juice can be discarded.
  8. In your crock pot, mix your 1 cup of cooking liquid, along with 1 cup of ketchup and 1 1/2 TBSP vinegar.  Mix well until ketchup is well incorporated.
  9. Shred the pork and return to the crock pot with the sauce.  Stir the sauce and meat together well, and allow to sit on warm until you’re ready to serve.
  10. Makes 12-15 servings (depending on how much meat you started with) of about 1/2 cup each.

I served each serving with a “lite” hamburger bun, which was 80 calories.  Those calories are not included in the count below.

1 serving= 229 Calories per serving

Appx 6 weight watchers points plus per serving

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