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
-
)
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
"
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
