Page 2 of 2 FirstFirst 12
Results 21 to 22 of 22
Like Tree3Likes

Thread: Food for the 4th?

  1. #21
    Janet Guest

    Default Re: Food for the 4th?

    Susan wrote:
    > x-no-archive: yes
    >
    > On 7/1/2012 7:27 PM, Janet wrote:
    >
    >> There's more than one kind of BBQ. Today I made North Carolina-style
    >> pulled pork and coleslaw. The sauce is vinegar-based with some heat.
    >> It was delicious, and definitely diabetic-friendly.
    >>
    >>

    >
    > Yum, I just made pulled pork from a shoulder/butt last week... hours
    > on the grill on indirect, 225 f heat, with a dry rub, then some
    > Jardine's mesquite bbq sauce (lowest carb/sugar in the store and very
    > smokey) after pulling.
    >
    > What was in your NC sauce?
    >
    > Susan


    I used the recipe in The Barbecue Bible, for both the rub and the sauce. The
    sauce has a couple cups of cider vinegar, a small amount of ketchup (I used
    mostly the low-sugar variety of Heinz), red pepper flakes, black pepper,
    salt, a very little sugar, and a couple cups of water. It makes a
    lot--around 4 cups--and it is not the kind of thing you slather on, like the
    tomato-based sauces, so I don't think the sugar is an issue. One could
    always use some kind of artificial sweetener, but I didn't, other than in
    the ketchup.

    I also made the recommended NC-style coleslaw, which is just thinly shredded
    cabbage with the above sauce. It was good.

    What you are supposed to do is make a sandwich of the pulled pork and
    coleslaw on a hamburger bun. Friends from NC heat the sandwich in the
    microwave for 30 seconds. It is messy, but really delicious. Everyone else
    had rolls, while I used a low carb wrap. Also delicious. <G>

    If anyone is interested, I could post the actual rub and sauce recipes. But
    you REALLY need to grill/smoke the pork for 4+ hours and then hand shred it
    to get the full effect.



  2. #22
    Susan Guest

    Default Re: Food for the 4th?

    x-no-archive: yes

    On 7/7/2012 4:17 PM, Janet wrote:

    > I used the recipe in The Barbecue Bible, for both the rub and the sauce. The
    > sauce has a couple cups of cider vinegar, a small amount of ketchup (I used
    > mostly the low-sugar variety of Heinz), red pepper flakes, black pepper,
    > salt, a very little sugar, and a couple cups of water. It makes a
    > lot--around 4 cups--and it is not the kind of thing you slather on, like the
    > tomato-based sauces, so I don't think the sugar is an issue. One could
    > always use some kind of artificial sweetener, but I didn't, other than in
    > the ketchup.


    That sounds good, I'll look for it.

    >
    > I also made the recommended NC-style coleslaw, which is just thinly shredded
    > cabbage with the above sauce. It was good.
    >
    > What you are supposed to do is make a sandwich of the pulled pork and
    > coleslaw on a hamburger bun. Friends from NC heat the sandwich in the
    > microwave for 30 seconds. It is messy, but really delicious. Everyone else
    > had rolls, while I used a low carb wrap. Also delicious.<G>



    That's what we did, on Joseph's sandwich thins. I used a small amount
    of D.L. Jardine's mesquite bbq sauce, tomato based but very low carb,
    like 6 gms per 2 tbs..


    >
    > If anyone is interested, I could post the actual rub and sauce recipes. But
    > you REALLY need to grill/smoke the pork for 4+ hours and then hand shred it
    > to get the full effect.
    >
    >


    I'm interested!

    Susan

Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32