I was born in the wrong part of the country. Around here, good barbecue is hard to find. But down south - that's where the good stuff is abundant. Nothing beats the pulled pork at Jack's Bar-B-Que in Nashville, TN. As I sit here eating the sandwich below I am wearing my Jack's T-shirt from the memorable visit I took with my family in 2008. The smoke clung to the brick walls and the Tennessee Original sauce was exquisite.
And then there is Nanny's in Petersburg VA. This was a favorite pork stop on our road trip in 2010, with a vinegar based sauce. I can't even come close to these places, so no point in trying. But I did decide to create my own pulled pork - something that was delicious and light on fat and sugar and tickles the memory of those sweet 'cue joints.
Slow Cooker Pulled Pork with Light Barbecue Sauce
2 pounds of pork shoulder, trimmed of fat (also called pork butt)
1 8-ounce can of tomato sauce, no salt added
1/4 cup white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard powder
1/2 teaspoon Liquid Smoke (hickory)
1/2 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon hot sauce
1/8 teaspoon ground black pepper
1 packet Splenda
Cook trimmed pork roast in a slow cooker on low for 8-10 hours. Be sure that you are using pork shoulder or butt, as this is the cut that loves to sit for hours in slow low heat. A loin roast will only get tough and dry. Pork shoulder will become meltingly tender after long cooking. While cooking, combine remaining ingredients for the sauce and place in the refrigerator for at least an hour to allow the flavors to marry. The sauce can keep for up to a week if you wish to make it in advance. When pork is done and fork tender, remove from pot and drain all liquid. Return pork to the pot and shred with two forks. Pour on sauce and allow to warm in the slow cooker. Serve alone or on buns. Yum!
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