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Pulled Pork Barbecue

Pulled Pork Barbecue Recipe. Diabetic Friendly, low carb recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

6 servings.
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  • 1 whole pork tenderloin, about 1 pound, all fat trimmed
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Vegetable cooking spray
  • 1/2 cup finely chopped onion
  • 1-1/2 teaspoons minced garlic
  • 1 can (14.5 ounces) crushed tomatoes, undrained
  • 1 tablespoon cider vinegar
  • 1 tablespoon prepared mustard
  • 1 to teaspoons chili powder
  • 1/4 teaspoon maple extract
  • 1/4 teaspoon liquid smoke
  • 1/3 cp Equal Spoonful*
  • Salt and pepper to taste
  • 6 multigrain hamburger buns, split and toasted

    * May substitute 8 packets Equal sweetener


  1. Rub pork with 1 teaspoon chili powder and garlic powder; place in baking pan. Bake in preheated 425 F oven 30 to 40 minutes or until pork is well browned and juices run clear. Let stand 10 to 15 minutes. Cut into 2 to 3-inch slices; shred slices into bite-size pieces with a fork.
  2. Spray medium saucepan with cooking spray. Cook and stir onion and garlic about 5 minutes or until tender. Add tomatoes, vinegar, mustard, chili powder, maple extract, and liquid smoke to saucepan. Heat to boiling; reduce heat.
  3. Simmer, uncovered, 10 to 15 minutes or until medium-thick sauce consistency. Stir in Equal. Season to taste with salt and pepper. Stir pork into sauce. Cook 2 to 3 minutes or until hot. Spoon mixture into buns.

Nutritional Information (Per Serving)
Protein:21 g
Sodium: 447 mg
Cholesterol:49 mg
Fat: 5 g
Carbohydrates: 29 g
Exchanges: 2-1/2 lean meat, 2 starch


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