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Low Carb "Smoked" Pulled Pork

FaveDiets's picture
  Pork roast 10 Pound (picnic or Boston butt)
  Dry barbecue rub 1 Cup (16 tbs) (1/4 cup for the pork and remaining for the Brine)
  Water 2 Quart (For the Brine)
  Salt 1 Cup (16 tbs) (For the Brine)
  Liquid smoke 2 Tablespoon (For the Brine)
  Ice cubes 2 Cup (32 tbs)

1. Preheat oven to 275 degrees F.
2. Butterfly the pork roast along the bone to increase the surface area.
3. In a medium pot take water to heat over the stove, dissolve salt and the dry rib rub and liquid smoke.
4. Remove from heat, and add ice as needed to cool the brine.
5. In a cooler, place the rib roast. Pour the brine over the roast and ensure it is covered. Refrigerate 4 hours.

6. Remove the pork roast from brine, and pat dry with paper towels.
7. Add in dry rub to the inside of roast, and the top.
8. Wrap with two sheets of aluminum foil in opposite directions, and place in oven for 6 hours.
9. Once the roast reaches an internal temp 180 degrees F, remove the aluminum foil from the top of the roast.
10. Bake in oven for another 2 hours. When 30 minute is left increase the temperature to 400 degrees F.

11. Take out Smoked Pulled Pork in a casserole and pull with fork and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
480 Minutes
Ready In: 
510 Minutes

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Average: 3.9 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1321 Calories from Fat 807

% Daily Value*

Total Fat 90 g138.1%

Saturated Fat 31.1 g155.6%

Trans Fat 0 g

Cholesterol 402.6 mg134.2%

Sodium 3212.1 mg133.8%

Total Carbohydrates 17 g5.6%

Dietary Fiber 0 g

Sugars 16.9 g

Protein 100 g200.3%

Vitamin A 12.1% Vitamin C 6.7%

Calcium 14.2% Iron 35.4%

*Based on a 2000 Calorie diet


Low Carb "Smoked" Pulled Pork Recipe Video