On work holidays during the Summer and other random sunny days, I like to buy a bone-in pork roast (boston butt or picnic cut) and cook that low and slow in my smoker. But, (plot twist) that’s not what this post is about.
For the rest of the year, I just try to find good deals on meat since some aspects of this low-carb lifestyle can be more expensive than the typical S.A.D. (Standard American Diet). Also, I don’t often feel like babysitting a smoker for 12 hours. But, I still like pulled pork! Well, this post is my solution to that dilemma. Periodically my local Kroger stores will have 3-ish lb boneless pork loin on sale. And, I usually snatch up a few for dinners – one to cook and one to freeze for later. This is how I prepare and cook the pork loin as pulled pork using a slow cooker.
Please note that these wet and dry amounts are approximate. When I make a dry or wet rub, I usually “wing it.” Play around with the spices and season to your own tastes.
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp seasoned garlic salt (or use kosher salt and increase amount of normal garlic powder)
- 1 tbsp black pepper
- 2 tbsp paprika
- 1 tbsp taco seasoning
- 1 tbsp Sriracha
- 1 tbsp soy sauce
- 2 tbsp apple cider vinegar
- A few good squirts of yellow mustard
- One medium onion
Begin by looking at the fatty side of the pork loin, also known as the “fat cap.” You absolutely, positively need to leave most of the fat cap in place when cooking the meat to keep the meat moist and flavorful. But, if you see spots with a really thick layer of fat, it might not completely render in the cooking process. So, trim down the really thick areas.
Scour the top of the fatty side of the meat (about every inch or so) across the pork loin with a knife to give the spices and juices place to run. There is no need for deep cuts, just scour the top of the meat. I usually also cut across those scour marks (criss-cross) so that the top of the meat looks like the top of a honey-baked ham.
Cut the medium onion into quarters and place in the bottom of a slow cooker along with 1/4 cup of water (or chicken stock).
Place the pork loin in the slow cooker with the fatty side up. Then, rub the pork with the mixture of sriracha, vinegar, soy sauce, and yellow mustard. Make sure to get the mixture down into the crevices. The mixture should provide a thin coating on the pork to which the dry ingredients will stick.
Mix up the dry ingredients and rub about 3/4 of the mix into the meat, saving the other 1/4 for later.
Turn on the slow cooker and cover. Cooking times will vary depending on the type/brand of slow cooker and the temperature, but the pork loin is done when it can be pulled apart easily with a fork. For my slow cooker this takes about 4 and a half hours to 5 hours on high for a 3 lb pork loin or between 7 to 8 hours on low.
Once done, shred the pork loin with two forks and mix in the remaining dry spices. The residual fat that melted in the bottom of the slow cooker should help the dry spices mix into the meat evenly.
Now you should have plenty of tasty shredded pork for low carb wraps, stuffed peppers, a compliment to our creamy coleslaw or just as a salad topper! We also have a recipe for a nifty low carb bbq sauce on the blog. So, check that out too.
- Carbs: 45g
- Fiber: 10g
- NET Carbs: 35g
- Net Carbs per serving: 5