Best Low Carb Bottled BBQ Sauce with BBQ Pulled Pork
Who said eating low-carb can’t be fun? BBQ Pulled Pork anyone!
One of the biggest challenges for me, keeping low-carb in the summer, is BBQ sauce. I love ribs, BBQ pulled pork and anything else you can slather that yummy, spicy, sticky sauce on. I have made my own low carb version and may perfect that recipe in the future and share it with you but for now, as my 12 year old daughter says, “Ain’t-nobody-got-time-for-that!”
There are plenty of bottled BBQ sauces on the market but most have way too many carbs to even be considered low-carb some over 20 grams per serving so read those labels carefully. I have recently found an exceptional brand – JB’s Best, that is infused with beer and has the lowest carbs of all bottled BBQ sauces – around *4-6 grams. I use several spicy and not so spicy varieties in the BBQ pulled pork recipe below.
This is not a complicated meal to prepare and it feeds around 10-12 people affordably and heavenly.
The secret is in the spices! I use the southern-style, Penzeys – 33rd and Galena, Chicken and Pork Rub which is mixture of black pepper, paprika, nutmeg, sage, cayenne, red pepper and basil.
Be sure to have all the ingredients on hand to make our coleslaw recipe to go with. This meal would not be the same without it. My wife Lisa claims she wants this to be her “last meal on earth” – no kidding.. she said that – It’s that good!
Now many hard-core BBQ enthusiasts would argue that using a crock pot is not serious BBQ but hey… don’t knock it till you try it! This is one of those quick prep time, set-it-and-forget-it deals so you can go about your day and have an amazing dinner ready 8 hrs later for a small crowd. Either that or you will just have to enjoy the left-overs for days.. and you will as it is just as good the second day. Can I get a Yeeehaa!?
- 5-6 lbs Pork Butt - fat trimmed
- 3 tbsp Pensey's - 33rd and Galena, Chicken and Pork Rub
- Salt and Pepper - fresh ground
- 1.5 tbsp Olive oil
- 3/4 cup JB's Best, Ghost Pepper BBQ Sauce - to cook in
- 3/4 cup JB's Best, Ancho Peach BBQ Sauce - to cook in (alternate - Stubbs Original)
- Extra JB's Best, Blazin Bacon BBQ Sauce - to serve over cooked pork
- 1 cup of water
- Trim fat from pork butt.
- Cut into 4 inch cubes.
- Salt and pepper all sides.
- Dust with Pensey's spice rub on all sides.
- In batches, brown each side of pork in a large dutch oven or similar pot.
- Transfer browned pork to crock pot.
- Add BBQ sauces.
- Add Water.
- Cover and set crock pot on high for 6 hours or low for 8 hours depending on what you have to do that day.
- Once done, use several paper towel strips to remove oil that has collected at the top of the pot.
- With 2 forks pull the pork apart and mix in with the juices in the crock pot.
- Serve topped with JB's Best, Blazin Bacon BBQ Sauce
- If you prefer less heat top with JB's Best, Ancho Peach or one of their other less hot varieties.
- Warning - Go easy on the BBQ sauce on top - 2 tbsp have 4-6 grams of carbs. Hopefully you planned ahead and saved your daily carb intake for this meal!
- 1/2 medium cabbage - sliced thin
- 1 large red bell pepper - sliced thin
- 1/2 bulb fresh fennel - sliced thin
- 1 medium onion - sliced thin
- 2 green onions - chopped
- 1 cup of mayonnaise
- 1 large lemon - juiced
- 1 1/4 tbsp of fresh ground pepper
- 1 tsp salt
- In a large bowl add all the veggies sliced very thin - use a mandoline slicer if needed.
- In a smaller bowl wisk together the mayo, lemon juice, and pepper.
- Toss the veggies with the dressing.
- Add salt and pepper to taste.
On a side note – Jonathan and crew have hit it out of the park with their Vino De Milo, line of wine-infused salad dressings that have only 1-2 grams of carbs per serving. I have yet to try these but look forward to it as they do look amazing.
As an alternate brand I have found Stubb’s, Original Recipe to have only 5 net grams of carbs per serving and they make some great BBQ sauces as well.
As a suggestion you may want to wait until you have hit a weight loss goal before trying this recipe. It’s hard to eat just 1 serving and the chances that you are gonna get kicked out of ketosis are pretty high. Hopefully you have a short cut in place to get you back on track come Monday morning!
Eggplant Spinach Pizza
Eggplant Spinach Pizza is so easy, low carb and the variations are endless.
I have always made a simple breaded fried eggplant and topped it with a favorite jarred sauce as a side dish. Very simple and so delicious but loaded with the no-no combination of carbs and fat. I have tried almond flour to cut the carbs a bit but the results are not quite the same. Yet, I still find myself buying that purple veg whenever it looks good then wondering what to do with it that is more keto-friendly.
The perfect storm of ingredients in my fridge prompted this Eggplant Spinach Pizza that will now be a go to edible solution for my purple friend.
There are many possibilities and variations that you can have fun with depending on your favorite pizza toppings. This is a knife and fork situation so don’t worry about picking it up. Load on your creativity and see what you can come up with.
- 1 Large Eggplant - 3/4 inch sliced rounds
- 2 tbsp olive oil
- 1 cup mozzerella cheese - I like the fresh Ciliegine balls
- 1/2 cup parmesan reggiano - grated
- 1.5 cups fresh baby spinach - chopped
- 1 large clove of garlic - finely chopped
- 1/4 cup of fresh basil leaves - chiffonade
- 3/4 cup fresh cherry tomatoes - sliced
- 3/4 cup tomato sauce - favorite jarred or make your own
- fresh ground salt and pepper
- Heat oven to 400 degrees.
- Salt both sides of eggplant and let rest on paper towels for 25 minutes.
- Wipe off salt.
- Olive oil a 9 x 11 baking pan and place eggplant rounds single layer.
- Bake for 25 minutes until slightly browned.
- In a bowl, toss spinach with garlic and a little olive oil and salt and pepper.
- Top each eggplant with a teaspoon of sauce.
- Add tomatoes.
- Add spinach mixture.
- Top with both cheeses.
- Top with fresh basil.
- Bake in the oven for another 15 minutes or until cheese turns slightly brown
- Jarred sauce is optional - you can make your own with crushed canned tomatoes or just let the fresh tomatoes be your sauce.