Although meat is low in carbs, many sauces typically contains sugar. This low carb pulled pork uses a sauce sweetened with stevia to keep carbs in check.
Sandwiches made with shredded pork are a favorite of mine, but the added carbs in the bread is usually something I avoid. However, there are some brands that add minimal carbs like Joseph’s Flax, Oat Bran & Whole Wheat Pita Bread.
The package on these pita breads states that each pita is only 4 g net carbs. So, a low carb pulled pork sandwich using this bread would give you less than 8g. Since I only use half the pita, the carb count lowers to less than 6g.
That’s not bad for a lunch sandwich. There’s even enough room to fit in a side salad along with the sandwich for a total carb count of less than 10g for the whole meal.
The only issue with the pitas are that they aren’t gluten or soy free. I’m not sensitive to either of these ingredients so I’m okay with eating these once in a while.
It’s always a good idea to include high fiber in your diet and the Joseph’s low carb pitas adds it nicely. The taste of the bread is not grainy like a lot of high fiber bread.
The texture of the bread is very similar to regular pitas. A low carb tortilla could also be used to make the sandwich if you want more of a wrap style. But, the pita pockets are perfect for filling with low carb pulled pork.
Of course, you can skip the bread all together and just eat the shredded pork with a spoon. That’s the way my husband prefers to eat it.
Want some more ways to cook pork? We love to cook it in the crock pot to make a delicious roast and tenderloin.
Low Carb Pulled Pork Recipe
Low Carb Pulled Pork Sandwich
- 2 tablespoons dry minced onion
- 6 garlic cloves chopped
- 2 chili peppers chopped
- 2 teaspoons chile powder
- 3 tablespoon tomato paste
- 1 teaspoon ground mustard
- 3/4 cup white vinegar
- 1 teaspoon paprika
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon stevia concentrated powder
- 1 teaspoon blackstrap molasses optional (for brown sugar flavor)
- 2 tablespoons liquid smoke
- 1 bay leaf
- 1 teaspoon salt
- 4 pounds pork butt shoulder roast trimmed of excess fat
Mix all sauce ingredients (everything except the bay leaf and the pork roast) until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
Place pork into a large pot and cover with sauce. Add bay leaf, and about 1 quart water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
Remove from heat and cool pork in the sauce. After meat cools, remove it from the sauce and shred it into small pieces. Set aside.
Reduce the sauce by about two thirds. Add the shredded pork back to the sauce. Add additional salt, if desired. Remove bay leaf before serving.
Approximate net carbs with half a pita: about 3.2g