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WEN@TBAY's Photo WEN@TBAY Posts: 783
6/8/09 9:30 A

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My friend gave me a recipe and I have made it 10 times and it comes out perfect every time:

1 Boston Pork Butt or Shoulder Blade
1/2 bottle of any low carb italian oil & vinegar dressing (1 carb per 1 or 2 TBSP or less) Not too overly spicey or zesty or it will overpower the meat
fill the other half of the bottle with water
salt and pepper

Preheat oven to 300 degrees
Place pork in middle of medium size roasting pan
stab with large carving fork
pour dressing over pork
add salt & pepper to taste
add water to surrounding pan so there is a thin layer around the meat of moisture all the way to pan edges
cover tightly with aluminum foil
cook for 6-8 hours, meat side down, fat side up

You can turn it over/ check it at 1/2 way if you like, but I don't always bother.

The steam cooks the meat slowly and it falls apart when you pull it.

Let it rest for 5 minutes. Remove the giant blobs of fat and any bone and then gently use two forks to shred and pull the meat apart. Transfer to a serving dish and add the cooking juice to your desired level of juiciness.

I have even been in a rush and eaten if after only 4 hours and it was fantastic. Everyone raves about it.

I know some folks use the crock pot but mine is too small so I've never tried it.

It usually makes between 6-8 servings, so even with the dressing, it would only add up to 1-2 carbs per serving, depending on the dressing. You could always make your own dressing with olive oil and vinegar, a few spices and sweeten it with stevia. I only use Nu Stevia by Nu Naturals because it has an amazing natural sweetness and absolutely no aftertaste. It also does not break down in hot foods. You can find it at better Health food stores.

Best of luck.

: ) Wendie

Life is a gift! Tear into it!!!

Total Wt Lost: 10.6 lbs

 Pounds lost: 10.8 
JENK9998's Photo JENK9998 Posts: 153
6/6/09 10:46 P

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A friend bought me a pork shoulder blade boston. It is 11 pounds of meat! It was on sale, so she picked it up for me. I have family coming in soon, so I thought I would cook this massive piece of meat. Any ideas? I know a lot of people use this to make pulled pork, but I want my recipe to be LC.


 current weight: 181.0 
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