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Crockpot Pulled pork

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I mentioned this in the Daily Chat thread so am posting it here.  This was my go-to when I lived in CA where "barbecue" is a verb instead of a noun and no one knows how to do it the way us hillbillies do.  I had also not been diagnosed with D at the time.


I haven't made it since the D diagnosis since  it is readily available to me now.  So it may take some adapting.


3 or 4 lb pork loin

2 Tbsp sugar or molasses

1 Tsp salt

1 to 1 1/2 cup vinegar (apple cider  vinegar is the best)


Cook in crockpot 10-12 hours


Refrigerate overnight, then remove fat, gristle, and bone, meat may be chopped when cold or pulled apart when warm.


Make sauce with:


1/4-1/2 cup ketchup

6-8 Tbsp meat broth ( I tend to use a lot more than that)

1 Tbsp worchestershire sauce
Texas Pete or Sriracha or red pepper flakes to taste.


Some people also add liquid smoke flavoring.



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Heinz makes a low sugar ketchup I use all the time to make my LC BBQ sauce, otherwise Waldens Farms has one too. I have a smoker so I just smoke a pork butt (or two or three), chop it, divide it into portions and then make various sauces to mix with it (Carolina--North and South, Lexington, Tennessee, KC, etc...).  If I use the slow cooker I do add liquid smoke to the sauce to replicate the smoked pork fat juice I normally add.

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