I made this at Halloween and served it with bottled barbecue sauce instead of the one in the recipe, on little mini-rolls, and it was a huge hit! If you get hungry and don't feel like waiting for 6 hours, the meat is edible when it reaches 145 degrees internal temperature. You don't have to wait until it's falling apart and 170 degrees for it to taste delicious! But then it's not "Pulled Pork", it's just "BBQ Pork". :)
Also, just about any size or type of pork works fine (but if you use lean pork it won't be as good - the flavor's in the fat), and no slaw or pickles are needed... and personally, I love to add cheese as well.
This doesn't have too many carbs. Only 1 T. of brown sugar in the dry rub (and it makes a LOT - you won't need all of it unless you make a really big roast, and even then, I think most of it cooks off). You could easily use sugar free BBQ, or substitute Splenda Brown Sugar in the barbecue sauce recipe below. It's definitely gluten free as long as all of your seasonings, ketchup etc. are gluten free. Use Gluten free buns as well.
The original recipes is from Foodnetwork.com
Mix 3 T. paprika, 1 T. garlic power, 1 T. brown sugar, 1 T. dry mustard, and
3 T. coarse salt together in a small bowl. Rub the spice blend all over 1 pork
roast and marinate for as long as you have time for, as little as 1 hour or up
to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the 1/2 T. cider vinegar, 1 C. mustard, 1/2 C. ketchup, 1/3 C. brown sugar, 2 garlic cloves (smashed), 1 t. salt, 1 t. cayenne, and 1/2 t. black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with spicy slaw. Serve with pickle spears and the remaining sauce on the side.
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