Simmered Shreddy BBQ Pork

Servings: 6 Prep: 1 min Cook: 2 hrs 30 mins Total: 2 hrs 31 min

This is a favorite of mine. I eat this pretty regularly. It’s the easiest thing on the earth and could probably only be easier by using a Crockpot (which I plan to learn to use … very soon). It’s little more than submerging pork in BBQ sauce, then slowly simmering for about 2 ½ hours. Then, shred it. What you do from there is … up to you.

As long as you put the sauce back into it, after it’s been shredded, it freezes well.

It’s not uncommon for me to use it in poorly cooked eggs, with some cheddar cheese. I also make tacos with it. Sometimes I just eat a bowl of it and sort of treat it like chili … in my mind. I’ll use it in grilled cheese sandwich. Having a nice, soft and shreddy BBQ pork lying around is … a good thing.

Simmered Shreddy BBQ Pork
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
2 each (1135g) pork tenderloins, cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks)
1237.2
22.7
238.4
0
0
0
0
1 1/2 cup (228g) sugar free bbq sauce
60
0
0
12
0
0
12
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 6 servings):
1297.2
22.7
238.4
12
0
0
12
Totals Per Serving:
216.2
3.8
39.7
2
0
0
2 g
16.9%
Fat
79.1%
Protein
4%
Carbs

Simmered Shreddy BBQ Pork

Simmered Shreddy BBQ Pork

0 from 0 votes
Print Rate
Prep Time: 1 minute
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 31 minutes
Servings: 6 Servings
Author: DJ Foodie

Ingredients

  • 2 each pork tenderloins cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks)
  • 1 1/2 cup sugar free bbq sauce
  • salt and fresh cracked pepper to taste

Instructions

  • Place the pork in the sauce, in a medium sized pot, on the stove.
  • Bring the pot, with a lid, up to a slow simmer.
  • Once it starts simmering, lower the temperature so that it maintains a very low and slow simmer for about 2 to 3 hours.
  • At about 2 hours, check the pork with a fork. If the fork inserts the meat easily and the meat tears, it's ready. If the meat is still a bit tough, let it continue to go. If you wait too long, it will dry out and become a bit mealy.
  • Remove the pork from the sauce and shred it with 2 forks. While shredding the pork, turn the heat up on the BBQ sauce, if it's still a bit thin. Reduce it and thicken it up.
  • Depending on what I have planned for the pork, sometimes I keep the meat and the sauce separate. Sometimes I combine them. If I DO combine them, I often mix them back together, chill them in the fridge, then vacuum pack and freeze for another day. Good stuff to have on hand!

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* Learn More: More about this recipe and nutrition …

4 thoughts on “Simmered Shreddy BBQ Pork”

  1. Hi Dani, it’s about 2 1/2 lbs. The reason the gram weights are there is because this is how the USDA handles nutrition. 99% of the time I DO include a lb. weight for this kind of thing, in addition to the gram weight. I must have been sleep walking the day I put this one out there. Sorry! :/

  2. Your link for the sugar free BBQ sauce takes the user to Amazon, where the cost is $9.95 plus $9.99 shipping for the 18 oz. bottle of Guy’s, which sells for $3.49 with a flat $4.99 shipping(no matter how much you are ordering)at Netrition.

  3. Hi Carrie, I’ve actually got no control over the prices. I could change it and a month from now, Netrition could double the price, or stop carrying it, or any number of things. For the most part, I look at those as a bit of a recommendation. In this case, I genuinely like that brand of BBQ sauce. My hope is that people will see it and then … look around for a better price. I do link to Netrition, as well. I’m not sure why I chose Amazon, this time … although I do suspect the price was much better at the time. In event … thanks for the info! Hopefully it’ll still apply when the next reader ventures through the comments!

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