No, no. It's REALLY ridiculous. Only 250 calories per cup, if you use a lean pork loin. AND it will take you all of 4 minutes to make. This recipe is about to change your life. I love to make this if I have to take a main dish somewhere, and it's so good, it's become the family staple BBQ recipe. Please and thanks.
3 1/2 lb. Boneless, lean pork loin roast (you can ask your butcher at whatever grocery store you go to to just trim any visible fat -- they don't mind. It's their job. While they're at it, have them cut that bad boy in half. I always buy a couple of these and then freeze one so there is usually one on hand.)
1 C. Carolina Treet BBQ sauce (or your favorite BBQ sauce. But for it to be "Carolina" style BBQ, you will need to mix in some apple cider vinegar; that's the tangy deliciousness you taste in the Tarheel state's special BBQ)
Place the two pieces of pork side by side in your crock pot and pour the sauce over top. Cook that porker for 8 -- 9 hours on Low, or 4 -- 5 hours on High. When it's done, turn the pot off and carefully shred the meat with two big forks (careful, the delicious sauce is also now hot as fire). Serve on whole wheat rolls with coleslaw and hushpuppies (which are not low-calorie, but you have to treat yourself sometimes.)
You can make it 1 -- 2 days ahead of time and refrigerate, or this recipe also freezes well for up to one month.
The last time I made this, I took it to my reading club, whereupon the normally gracious, well-mannered guests ate every physical shred of the pork and then literally sopped up the saucy remnants with bits of bread crusts. Trust me -- it's good.
3 1/2 lb. Boneless, lean pork loin roast (you can ask your butcher at whatever grocery store you go to to just trim any visible fat -- they don't mind. It's their job. While they're at it, have them cut that bad boy in half. I always buy a couple of these and then freeze one so there is usually one on hand.)
1 C. Carolina Treet BBQ sauce (or your favorite BBQ sauce. But for it to be "Carolina" style BBQ, you will need to mix in some apple cider vinegar; that's the tangy deliciousness you taste in the Tarheel state's special BBQ)
Place the two pieces of pork side by side in your crock pot and pour the sauce over top. Cook that porker for 8 -- 9 hours on Low, or 4 -- 5 hours on High. When it's done, turn the pot off and carefully shred the meat with two big forks (careful, the delicious sauce is also now hot as fire). Serve on whole wheat rolls with coleslaw and hushpuppies (which are not low-calorie, but you have to treat yourself sometimes.)
You can make it 1 -- 2 days ahead of time and refrigerate, or this recipe also freezes well for up to one month.
The last time I made this, I took it to my reading club, whereupon the normally gracious, well-mannered guests ate every physical shred of the pork and then literally sopped up the saucy remnants with bits of bread crusts. Trust me -- it's good.
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