People frequently ask me for recipes, honestly my cooking is usually so simple it’s kind of embarrassing to post the “recipe”. However, embarrassing myself has rarely stopped me from doing/saying anything. :)
- truly diabetic friendly pork shoulder recipe
- low carb barbecue sauce recipe
That’s right friends, I give you a wonderful pork shoulder food post and my favorite BBQ sauce. The ‘dry’ ingredients of the sauce, without adding water or vinegar make a great dry rub as well.
Pork shoulders and Boston Butts are wonderful foods to eat. Fatty meats are the cornerstone of my diabetes diet! Without further delay, I present …
My PRIMAL Pork Shoulder Recipe!
1) Remove the shoulder from it’s packaging… and place “fat side” down into the crock pot.
2) Not always, but I usually add garlic to the roast. Simply insert the point of a steak knife about an inch into the roast and slightly twist as you remove it. Cut a sliver of garlic and insert, pushing it in with your finger tip. I love garlic so I usually make the inserts about every couple of inches.
4) Liberally sprinkle Tony Chachere’s (or your favorite spices) and Black Pepper on the top of the roast. I also shake some on the sides so it will flavor the broth.
5) I cook the shoulders on high for 4-5 hours, depending on the size, it may need to cook longer. At the 3 hr mark I rotate the pork roast so the fat side is up. This is also where I utilize the main benefit of doing the cooking…. the taste test! And wow!!! … was it good!!! Here’s a picture at the halfway point. :)
6) Cooking veggies? I do not add vegetables (if any) until the half way point. Some people add them at the beginning… but I prefer not to … but that’s a personal preference thing.
7) Here is the finished product… this actually cooked about 7 hours… I started blabbering to someone on FACEBOOK!! ..and forgot about it!! LOL! …BUT that is why crock pot cooking is so good, it’s almost fool proof…and with the spices, garlic and wine… it smells and tastes DIVINE!!! :)
Low Carb, Vinegar Hot Sauce Recipe
Add ½ cup of water to 1 cup of Apple Cider Vinegar.
Add these spices:
2 Tablespoons of Slap Ya Mama, my favorite Cajun ‘go to’ spice!
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper
1 Tablespoon of Paprika
A: Some people place the shoulder in the crock pot and cook it for 6-8 hours, never moving it… I do not. Why?
1. It seems to cooks quicker by rotating.
2. Rotating makes the Meat more tender in my opinion.
3. Especially if you add spices, it helps make the seasoning’s taste more uniform.
B: Why do I place the shoulder Fat side down at first? I like the fat dripping down into the meat during the “final” stage cooking.
C: I try to save all the “liquid” in the Pork Shoulder packaging and add it to the crock pot.