I’ve tried to make a pulled pork dish a few times over the last couple of years and found some success using rubs rather than sugary sauces. But the leftovers never stayed tender or moist.

So about a week ago I embarked on creating a mustard-based BBQ sauce without any sweeteners. I don’t think what I came up with is considered an official “according to Hoyle” South Carolina mustard sauce, but I loved it and that’s what counts.

The recipe for the sauce makes a little more than 2 cups. I ended up using just 1 cup and used up the rest on burgers, salads and steaks. Hmmmm…

Now when I say this is slow cooked, it is…about 6-7 hours in my Dutch oven at 300 degrees. I always thought it was an art to transforming tough cuts of meat into tender bites of deliciousness. But there is also a science to slow cooking meat too. It’s important that the temperature is low enough to breakdown the collagen in the meat – that’s what turns tough meat into tender, falling off the bone awesomeness. If you cook the collagen too quickly the meat turns tough as heck. Too slow and it never breaks down.

This recipe worked best if you season the pork and make the sauce the night before cooking the pork. It’s important to let the ingredients meld together overnight. Your taste buds will thank me.

I did take photos of this dish but unfortunately my iPhone won’t cough them up. All my photos I took over those couple of days with my phone but I can’t access. And that includes the side dish I made — Collard Greens & Bacon. So take my word this dish not only tasted great but looked awesome.

Slow Cooked Pulled Pork with Low Carb Mustard BBQ Sauce
Servings: About 8 of pulled pork
Yield for sauce: About 2 cups
Total Net Carbs: 3g (pulled pork: 2g; sauce 1g per 2 tbsp.)

Pulled pork ingredients

• 1 tbsp. Chili powder
• 1 tbsp. Sweet Hungarian paprika
• 1 tsp. Smoked paprika
• 2 tsp. Garlic powder
• 2 tsp. Kosher salt
• 1 tsp. Black pepper
• 1 tsp. Cayenne pepper
• 3.5 lbs. Pork shoulder roast, aka pork butt (insert joke here)
• 1 Medium yellow onion

Mustard BBQ Sauce Ingredients

• 1 C Yellow mustard
• ¾ C Apple cider vinegar
• 2 tsp. Hot sauce
• 2 tbsp. Chili powder
• 1 tsp. Ground black pepper
• 1 tsp. Ground white pepper
• ½ tsp. Cayenne pepper
• 1/2 tbsp. Freshly ground golden flaxseed
• ½ tsp. Coconut amino
• 2 tbsp. Unsalted butter, cut into pieces
• 1 tbsp. Liquid smoke

Directions

Seasoning the Pork

• Mix the chili powder, paprika, garlic powder, salt, and peppers together in a bowl. Set aside.
• Make diagonal cuts in the skin of the pork. Turn the pork 180 degrees and make diagonal cuts in the opposite direction, forming diamond shape cuts in the skin. If your roast doesn’t have the skin left on – that’s a shame and your butcher needs a stern lecture – ignore this step.
• Rub the spices all over the pork, but making sure to get within the cuts within the skin. Rap the roast in plastic wrap and refrigerate overnight

Make BBQ Sauce

• In a saucepan over medium heat, stir together the mustard, vinegar, chili powder, black pepper, white pepper, cayenne pepper and flaxseed. Simmer for 30 minutes.
• Stir in coconut amino, butter and liquid smoke. Simmer for 10 more minutes. Remove from heat and cool completely. Refrigerate overnight to let the flavors blend.
• The next day divide the sauce, using 1 cup for the pork.  Reserve the remaining sauce for other dishes.

Roasting The Pork

• Preheat the oven to 300 degrees.
• Slice the onion into thick slices and place them at the bottom of a Dutch oven. Unwrap the pork shoulder and place it on top of the onions, cover and place in the oven; roast until pork is fork-tender and falling apart, about 6-7 hours.
• Once pork is done, remove it from the pot and place it on a cutting board. Place the pot on the stove over medium-high heat and add about 1 cup of hot water. Using a wooden spoon or rubber spatula, scrap the bottom of the Dutch oven to loosen the bits and cook for 5 minutes, reducing the liquid. Pour in 1 cup of the BBQ sauce and stir to combine with juices.
• Meanwhile, begin shredding the meat with two forks. After shredding, toss the pork back into the pot and coat in the sauce. Serve immediately.