Feeding the Active Writer

This time Barbeque Pulled Pork.

Most commercial barbeque sauces are loaded with sugar.  But I like barbeque, and have for as long as I can remember.  So I found a recipe which was okay, but wasn’t quite there.  Over the course of several iterations I tweaked it until I was happy with the result.  So today, we’ll have the recipe for homemade, low carb barbecue sauce and and use some of it in making some pulled pork loin.

I like a  sauce that’s tomatoey (that’s totally a word; I don’t care what my spell checker says), smokey, heavy on the garlic, and with some “zing.”  This recipe fits the bill.

The sauce:
6 strips of bacon, chopped fine.
1/2 cup finely minced onion
2 tbsp finely minced garlic (I buy it in jars pre-minced so I don’t know how many cloves that would come to–I like garlic).
12 oz tomato paste
1 12 oz can Diet Coke with Splenda (I kid you not!)
1/2 cup sugar-free catsup (Heinz has that available here)
2 Tbsp mustard.
1 Tbsp Worcestershire sauce
1/4 tsp ground cloves
1 Tbsp hot sauce (or to taste.  I use Cholula original because their Chili Garlic is no longer available–did I mention I like garlic?)

Fry the chopped bacon in a saucepan.  A two-quart or so should be fine.  Stir frequently to prevent clumping.

Add the onion and garlic cook over medium heat until the onions are soft, about 3-5 minutes.  Here’s one place where you can tweak the sauce to your taste.  If you like the sweeter taste of roasted garlic, cook it on the longer side at this stage.  If, however, you prefer the sharper taste of raw garlic, cook a bit less here or even wait until the onions are done before adding the garlic.

Add the remaining ingredients, bring to a boil, and then simmer covered for 20-30 minutes to combine the flavors.  If you consider it too thick for your taste, add some water.  I usually add about one cup.  The result is a little “chunky” because of the bacon bits, onion, and garlic.  That’s normal.   You can blend the final product to smooth it out if you prefer.  I don’t bother.  The chunks give it character.

That done, I filled a 24 oz glass jar to set aside and had some left over.  We’ll come back to that left over sauce later.

The  pulled pork:
Take one pork loin, 3-5 lbs, and cut it into 4-5 chunks.  Place the chunks in a 4-5 quart slow cooker.  When cooking in the slow cooker, I use slow cooker liners to save on cleanup.

Cook on low 8-10 hours.

Now, traditionally, you would take the pork chunks out of the cooker and pull it apart with forks.  I don’t bother.  By this time it is so tender that you can simply take a large, metal, slotted spoon and stir.  The pork will fall apart nicely and the juices that had cooked out of it will mix in with the shreds.

Mix in barbeque sauce.  How much you use is largely up to you.  For my taste, the amount left over after making up the batch above and filling the jar (for more barbecuey–totally a word–goodness some other time) is just about the right amount to flavor a batch of the pulled pork.  If you like to go heavier on the sauce, indulge.  If you prefer a lighter touch with the sauce to allow the flavor of the meat to come through, be my guest.  In the end, the Active Writer cooks to please himself and perhaps his family.

I made this batch for my lunches to take to work, so the final step was to let it cool, then portion it out in single servings in zipper bags.  So I take a bag to work, add the contents to a microwave safe plate along with some non-starchy vegetables, and microwave until warmed through.  Makes a hearty and tasty lunch.

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