Pork barbecue (recipe)
| Pork barbecue (recipe) | |
|---|---|
| Name | Pork barbecue |
| Ingredients | Bay leaves • Salt • Crushed red pepper flakes • Barbecue sauce • Cider vinegar |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 184.3 |
| Fat | 7.4 |
| Protein | 22.5 |
| Carbohydrate | 4.9 |
| Fiber | 0.5 |
| Net carbohydrates | 4.4 |
| Sugar | 1.5 |
| Saturated fat | 2.4 |
| Cholesterol (mg) | 67.8 |
| Sodium | 436.7 |
| Servings | 30 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pork barbecue (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- Crock Pot Method.
- Remove any large portions of fat that you can get to.
- Mix all the spices together.
- Coat all pieces of the pork butt with spice mixture and place in crock pot.
- Pour half of the barbecue sauce and the vinegar over all.
- Cook on low 8 to 10 hours or overnight on low.
- Remove meat from crock pot and drain well.
- Set aside to cool.
- Transfer liquid to another container and chill to solidify fat.
- Then remove fat.
- Over high heat reduce liquid by 2/3.
- When cool enough to handle, remove meat from bones and pull it apart into shreds.
- Return meat and reduced liquid to crock pot.
- If all the barbecue will be served at once, now is the time to add the second bottle of barbecue sauce.
- If most will be packaged and frozen for later use omit the second bottle of sauce.
- The barbecue freezes and reheats much better if the extra sauce is added in the last few minutes before serving.
- Cook on low for a couple more hours.
- Pressure Cooker Method.
- Remove any large portions of fat that you can get to.
- Mix all the spices together.
- Coat all pieces of the pork butt with spice mixture.
- and place in a stainless steel or Teflon lined pressure cooker. NOT an ALUMINUM one.
- Pour half of the barbecue sauce and the vinegar over all.
- Bring up to 15 psi (or high) over high heat.
- Reduce heat to low and cook for 1 hour and 30 minutes.
- Either let pressure drop on its own or use quick release method.
- Remove meat from cooker and drain well.
- Set aside to cool.
- Transfer liquid to another container and chill to solidify fat.
- Then remove fat.
- Over high heat reduce liquid by 2/3.
- When cool enough to handle, remove meat from bones and pull it apart into shreds.
- Return meat and reduced liquid to cooker.
- If all the barbecue will be served at once, now is the time to add the second bottle of barbecue sauce.
- If most will be packaged and frozen for later use omit the second bottle of sauce.
- The barbecue freezes and reheats much better if the extra sauce is added in the last few minutes before serving.
- Simmer for 30 minutes or so
-
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Food tags
Meat, Pressure Cooker, For Large Groups, Stove Top
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:37H
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Contributors: Prab R. Tumpati, MD
