Total Time
10hrs 15mins
Prep 15 mins
Cook 10 hrs

This is a crock pot receipe that is lightened up by using lean pork loin. Serve on LF high fiber rolls, or on tortillas.

Ingredients Nutrition

Directions

  1. Spray crockpot with non-stick cooking spray. Place onions in crockpot.
  2. Combine brown sugar substitute, paprika, salt and pepper; rub over roast.
  3. Place roast over onions.
  4. Combine vinegar, worcestershire sauce, red pepper flakes, Splenda, mustard, garlic powder and Cayenne; Sir to mix well.
  5. Drizzle about 1/3 vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
  6. Cover crockpot and cook on low 10 to 12 hours or high 4 to 6 hours.
  7. Drizzle about 1/3 reserved vinegar mixture over roast during last half hour of cooking.
  8. Remove meat and onions to a plate. Using 2 forks, shred the meat and onions.
  9. Place them back into crockpot and stir well to mix in any juice in the bottom of the crockpot.
  10. Serve meat and onions on buns or whatever you choose. If desired, top sandwiches with coleslaw for additional points. Pass remaining vinegar mixture to drizzle over sandwiches (optional).
  11. Server on buns and coleslaw on top for additional NI.

Reviews

(1)
Most Helpful

Other than cutting back on the red pepper flakes & using smoked paprika I made the recipe as directed. I was expecting more flavor, but the problem truly could be my expectations of "BBQ". This was easy to make & the cooking instructions were accurate. I served on buns and with a sauce on the side. Made for Fall '09 Pick A Chef.

Susie D September 17, 2009

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