Sometimes the tummy wants what the tummy wants - and being sugar free often means getting creative.
You see, in my view of the world, there's no reason a delicious salad topped with pulled pork should contain even a gram of sugar or any other alternative sweetener. And I just love the way this one came out!
It takes a while and you'll get a lot of meals and snacks from it. I used a 5 lb pork roast and we (me, my wife, and our hungry son) have already had 2 dinners, two lunches, and I think we'll finish it with some crackers tonight during a movie (thinking comedy, thinking Tina Fey, thinking Baby Mama)!
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| Prep Time | 15 mins |
| Cook Time | 8 hours |
| Servings |
servings
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Ingredients
Pork
- 4 lbs pork roast
- 32 oz soup broth veggie, chicken, beef, etc
- 1 tsp pepper
- 1 tsp kosher salt
- 4 cloves garlic minced
- 1/2 onion red or brown
Sauce
- 8 oz tomato sauce
- 2 tbsp tomato paste
- 2 tbsp mustard Go Dijon for taste!
- 3 tbsp olive oil
- 2 red apples chopped
- 1 cup mango pureed
- 1 tsp pepper
- 1 tsp salt
- 2 tbsp paprika
- 1 whole onion sliced
Instructions
Pork Roast
- Cook the pork roast in your crock pot on LOW - give it a good 8 hours. Use some good tools and a steady hand to remove the roast and set it in a bowl. Remove the fat with a fork (it should fall off) and drain the crock pot (I put this liquid into a jar and use it to spice up my dogs dry food!). Shred the pork and put it back into the crock pot.
BBQ Sauce
- Put all ingredients into a food processor turn it into a liquid. You know you love this part! Check the flavor and adjust to taste. The flavor really comes out when it cooks with the roast. Add all the sauce back into the crock pot with the shredded pork and give it another 4 hours on LOW.
Recipe Notes
There is no Nutrition Label for this recipe yet.
