FROM 30/10'S KITCHEN...

Crock Pot Pulled BBQ Pork

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Makes 16 servings: Each Serving counts towards 1 – 8oz serving of protein, ¼ cup of vegetables (¼ cup of restricted vegetables). Each Ziploc make 8 servings

 

INGREDIENTS

 

 8 lbs Pork Butt, divided into quarters
 2 teaspoons Sea Salt
 1 teaspoon Black Pepper
 1 tablespoon Paprika
 2 teaspoons Garlic Powder
 2 Onions, diced
 2 gallon size Ziploc freezer bags
 1 cup WF BBQ Sauce
 3 tablespoons Apple Cider Vinegar
 2 tablespoons Liquid Smoke

 

DIRECTIONS

 

1

In a small bowl combine the sea salt, black pepper, paprika, and garlic powder, set aside.

2

Place half the diced onion in each Ziploc bag.

3

Season the Pork Butt quarters using the spice blend, season liberally. Pour any additional seasoning into the Ziploc bags to coat the onions.

4

Place half the Pork Butt in each Ziploc, then squeeze each bag to remove the majority of the air. Place in the freezer for up to 3 months.

5

When ready to cook, remove 1 Ziploc from the freezer and place in a dish with sides (this is in case of leaks) and thaw in the fridge for 24-48 hours.

6

Pour the contents of the Ziploc into a crock pot, pour in the Walden Farms BBQ Sauce, Apple Cider Vinegar, and liquid smoke. Set the crock pot to high and cook for 6-8 hours. Use tongs to shred the pork before serving.

7

Serve with riced cauliflower, mashed cauliflower, lettuce for wraps, Portobello buns or mixed vegetables.

 

Ingredients

 8 lbs Pork Butt, divided into quarters
 2 teaspoons Sea Salt
 1 teaspoon Black Pepper
 1 tablespoon Paprika
 2 teaspoons Garlic Powder
 2 Onions, diced
 2 gallon size Ziploc freezer bags
 1 cup WF BBQ Sauce
 3 tablespoons Apple Cider Vinegar
 2 tablespoons Liquid Smoke

Directions

1

In a small bowl combine the sea salt, black pepper, paprika, and garlic powder, set aside.

2

Place half the diced onion in each Ziploc bag.

3

Season the Pork Butt quarters using the spice blend, season liberally. Pour any additional seasoning into the Ziploc bags to coat the onions.

4

Place half the Pork Butt in each Ziploc, then squeeze each bag to remove the majority of the air. Place in the freezer for up to 3 months.

5

When ready to cook, remove 1 Ziploc from the freezer and place in a dish with sides (this is in case of leaks) and thaw in the fridge for 24-48 hours.

6

Pour the contents of the Ziploc into a crock pot, pour in the Walden Farms BBQ Sauce, Apple Cider Vinegar, and liquid smoke. Set the crock pot to high and cook for 6-8 hours. Use tongs to shred the pork before serving.

7

Serve with riced cauliflower, mashed cauliflower, lettuce for wraps, Portobello buns or mixed vegetables.

Crock Pot Pulled BBQ Pork

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