Thu, Apr-14-11, 20:30
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Getting Healthy!
Posts: 1,755
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Plan: General LC
Stats: 213/169/166
BF:
Progress: 94%
Location: Tuscaloosa, AL, USA
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I recently purchased a large rice cooker, so now I can make "big" stuff by sous vide. My first effort was a Boston butt (partial pork shoulder), which I cooked at 160 degrees F for 20 hours.
I pulled off some of the meat, chopped it up, and put it in a hot skillet to brown a little, then added Carb Options Low Carb Barbeque Sauce. It came out great--very moist and tender.
I'm a native of the North Carolina barbecue belt and barbecued chopped pork with Eastern North Carolina sauce is my absolute favorite food. This wasn't quite the same as pork smoked over a hickory fire, but it was awfully good and, in my opinion, better than Alabama's Dreamland bbq ribs (no matter how famous they are).
Tomorrow, I'm going to mix up a batch of Eastern North Carolina BBQ sauce and use that on rest of the pulled/chopped pork. The sauce is vinegar based and inherently low carb. I'll try the recipe at:
http://allrecipes.com/Recipe/Easter...uce/Detail.aspx
It has 1 T of brown sugar in about 2.25 cups of sauce, but I'll probably may leave that out. That's still only about 1 g carb per serving of sauce, but I've long ago removed brown sugar out of my pantry and I don't want to buy a box just to use a tablespoon.
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