Low Carb "Smoked" Pulled Pork
The best way to get a wonderful flavor and moisture in a piece of meat is to cook it low and slow. This Low Carb "Smoked" Pulled Pork Recipe does exactly that without having to own a smoker. With a dry rub and liquid smoke, enjoy all the flavors that come out of this pork roast. The crisp outside contrasts the decadent inside for a combination of flavors and textures that will make preparing this low carb dinner totally worth the wait.
Notes
For more low carb recipes, be sure to check out Kent's Featured Foodies profile page.
To see exactly how Kent makes this pulled pork recipe for a low carb diet, watch this cooking video:
Ingredients
- 8 to 10 lb pork roast (picnic or Boston butt)
- 1/4 cup cup dry rib rub
- BRINE:
- 2 quarts water
- 1/2 cup salt
- 1/4 cup dry rib rub
- 2 tablespoons liquid smoke
Instructions
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Butterfly the pork roast along the bone to increase the surface area.
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In a medium pot on the stove, dissolve salt into the water. Add the dry rib rub and liquid smoke. Remove from heat, and add ice as needed to cool the brine.
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In a cooler, place the rib roast. Pour the brine over the roast and ensure it is covered. Refrigerate 4 hours.
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Preheat oven to 275 degrees F. Remove roast from brine, and pat dry with paper towels. Add dry rub to the inside of roast, and the top. Wrap with two sheets of aluminum foil in opposite directions, and place in oven for 6 hours.
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Once the roast reaches an internal temp 180 degrees F, remove the the aluminum foil from the top of the roast. Bake in oven for another 2 hours to develop a good "bark" or crust on the outside of the roast.
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