Searing meats over aromatic woods on the grill, and then giving them time in the slow cooker, you can replicate the wonderful heady flavor and falling apart tenderness of traditional barbecue.
Makes 4 to 6 servings
1 1/2 cups hickory or mesquite chips
2 1/2 lb boneless pork shoulder
2 cloves garlic, crushed
Salt and pepper to taste
1 1/2 cups chicken stock or broth
1 cup low-carb BBQ sauce
1 tablespoon virgin olive oil
4 tablespoons finely chopped onion
2 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon ground mustard seed
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 1/2 cups no-added-sugar ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon instant coffee granules
1. If using a charcoal grill, soak the chips in water for at least 30 minutes. If using a gas grill, place the dry chips in a 12x18-inch piece of heavy-duty aluminum foil. Bring up the foil on all sides, and roll the ends together to seal the packet. Poke several small holes in the top of the packet.
2. Rub pork with garlic, salt, and pepper. Drain the wood chips, and sprinkle chips on the hot coals, or place packet over preheated grid. Place pork on the grill rack and close the grill’s lid, or cover it with a sheet of heavy-duty aluminum foil. Smoke pork for 10 minutes per side, turning it with tongs.
3. Place pork in the slow cooker and add stock. Cook pork for 8 to 10 hours on Low or on High for 4 to 5 hours, or until meat is very tender. Season to taste with salt and pepper.
4. To make the barbecue sauce: Heat oil in a medium saucepan over medium-high heat. Add onion and sauté until soft, about 3 minutes. Add tomato paste, chili powder, cumin, garlic powder, mustard seed, allspice, and cayenne pepper, and cook until fragrant, about 1 minute. Stir in ketchup, vinegar, Worcestershire sauce, and coffee; simmer, stirring occasionally, until very thick, about 8 minutes. Serve warm or at room temperature, or refrigerate in an airtight container for up to 3 days.
5. Remove pork from the slow cooker, and slice it against the grain into thin slices. Spoon some pan juices over meat, and pass barbecue sauce separately.
From Low-Carb Slow Cooking
This barbecue sauce, provided by the Atkins community, is full of flavor with no sugar, and you can customize it by adding more or less of the spices listed to suit your taste.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.