Food Writing & Food Photography from a self-proclaimed Foodie

Slow-Cooker Pulled Pork

I love, love, LOVE barbecue – and living in the South, it’s something that I have always had readily available.  But the sugar in the sauces made the carbs and calories through the roof!  Well, God bless Hungry Girl for creating a recipe for low-calorie and semi-low-carb Pulled Pork!  Here are the stats (per serving):

  • 220 calories
  • 6g fat
  • 540 mg. sodium
  • 16g carbs
  • 1g fiber
  • 12g sugars
  • 24g protein
  • POINTS value – 5


  • 1 cup canned tomato sauce
  • 1/2 cup ketchup (I use Reduced Sugar Ketchup to lower the calories a bit more)
  • 2 tbsp. plus 2 tsp. brown sugar (I use the Splenda blend of brown sugar, again, to lower calories a bit more)
  • 2 tbsp. plus 2 tsp. cider vinegar
  • 2 tsp. garlic powder
  • 2 cups sliced onion, cut into 2-inch strips
  • 3/4 lb. raw lean boneless pork tenderloin, trimmed of excess fat
  • 3/4 lb. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
  • Optional:  crushed red pepper (I didn’t use this)


  • To make the sauce, place all ingredients except onion and pork in the crock pot.  Stir until mixed.  Add onion and pork and coat well with the sauce.
  • Cover and cook on high for 3-4 hours OR on low for 7-8 hours, until pork is fully cooked.
  • Remove all of the pork and place it in a large bowl or on a large cutting board.  Shred each piece using two forks.
  • Return the shredded pork to the crock pot and mix well with the sauce.
  • Serve on thin, multi-grained buns or with no bread for lower carbs/calories; can also serve with Hungry Girl’s coleslaw



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