Carolina Pulled Pork Recipe - Low Carb & Healthy

Low carb recipe for Carolina Pulled Pork which belongs to the Pork and Lamb recipe category.

Ingredients Needed

  1. 1 pork picnic shoulder, about 4 pounds (1.8 kg)
  2. Oil
  3. Salt and pepper
  4. Barbecue rub of choice (optional)
  5. Wood chips or chunks, soaked for at least 30 minutes

Cooking Instructions

This is way too simple.

Set up a grill for indirect smoking (pile all the coals on one side or turn on only half the burners on a gas grill) and add the wood chips or chunks.

Then rub the pork shoulder all over with a little oil, sprinkle it with salt and pepper, and sprinkle it liberally with barbecue rub if desired.

It's a good idea to insert a meat thermometer into the center of the thickest part of the meat, taking care not to let it touch the Then put that hunk of pork on the grill, fatty side up, and smoke it for a long, long time? 6 to 7 hours.

(Don't try simmering this like you might a rack of ribs you wanted to speed up.

If you don't have the time, make something else.

) Make sure you replace the wood chips or chunks when necessary so that you get plenty of good smoky flavor and take care to keep the temperature between 200F and 225F (95C and 110C).

(Lower isn't disastrous, but it can stretch out your cooking time even further.

Higher and your meat will grill, not smoke.

) When the internal temperature is between 170F and 180F (80C and 85C), your pork is done.

Take it off the grill and let it rest for 10 minutes before cutting it up.

Okay, 10 minutes are up! Cut or pull the pork off the bone; you can discard the bone.

Pull or cut off the outside fat.

Then, either chop up the meat or pull it apart with two forks until it's in shreds.

Now mix it with about 2/3 cup (160 ml) Piedmont Mustard Sauce (page 469), Eastern Carolina Vinegar Sauce (page 469), or Lexington-Style Barbecue Sauce (page 470).

How to serve your pulled pork? After all, it's usually served on a bun, and we're sure not going to eat it that way.

Well, you can just eat it with a fork by itself, of course, and it will be extremely nice.

However, since Carolina barbecue sandwiches are usually topped with coleslaw, why not serve yourself a big pile of coleslaw, top it with pulled pork, and eat the two together as a main-dish salad?

Serving Yield

A 4-pound (1.8-kg) shoulder will yield about 6 servings

Nutrition Information

The carb count will depend on which sauce you choose; the meat itself is pretty much carb-free; 39 grams of protein.