BBQ “Skinny” Pulled Pork

bbq skinny pulled pork


(Photo by SBC)

Sometimes it is hard to re-do old favourites to make them tasty and delicious while reducing fat and exchanging healthier options for oils and sugars. Substituting those options may not make a recipe a #10 out of 10 on the scale of healthy food but it can make favourites in your food repertoire easier to go down with less guilt. This may not be truly “Skinny” but it is skinnier.


Whole Pork Loin 6 – 8 lbs
Large Look Oven bag

Dry Rub:

1/3 cup palm sugar
2 tsps of stevia powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Smoked chili powder
1 tbsp ground cumin
1 tbsp cayenne pepper
1 tbsp salt (I use Himalayan)
1 tbsp lemon pepper
1 tbsp paprika
2 tsp of dried rosemary


1/2 cup salt (I use Himalayan)
1/3 cup palm sugar
2 tbsp stevia powder
5 cups cold water
½ cooking sake (optional)
3 tbsp dry rub mix
2 – 3 sprigs of rosemary

BBQ Sauce:
2 cans of tomato paste
½ c raw blue agave nectar or honey

Prep 2 cups of warm water; I use hot tap water, add the salt then stir until all the salt is completely dissolved. Now add the remaining 2 cups of water using cold water to cool the liquid. Then add the (cooking sake) palm sugar, stevia, and dry rub and stir until mixed. I just happen to always have cooking sake in my cupboard and it acts as a tenderizer while marinating. Apple cider vinegar would work as well and really that would be the healthier option. I will try it next time because I didn’t think of it until typing!

Put the remainder of dry rub in a jar or other air tight container.


Place the pork loin into the Look Oven bag or other very large sealable leak-free bag or a storage container with a well fitting lid. Pull up the bag so that you don’t run the risk of the liquid spilling. Pour in the marinade mix in, throw in the sprigs of rosemary, then pull the bag up tight and close with a twist tie. Place the bag into a pan for safety and then refrigerate for 10 – 12 hours.

The loin will be cooked for up to 14 hrs so I recommend starting it in an afternoon or very early morning hours.

Preheat the oven to 225 F

Take the loin out of the Look Oven bag placing onto paper towel. Use more paper towel to pat the surface of the meat until it is dry. Place the meat onto a baker’s sheet and then sprinkle the reserved run all over. Use you hands to massage and run the mixture into the loin placing close attention to get a large portion of the rub into the fatty side. The fatty side will upward during the roasting process.

I use a roasting pan with the pork loin sitting up on a rack. Once the loin is set on the rack pour about 2 ½ c of the marinade liquid into the bottom making sure the liquid is below the bottom of the meat. Don’t put the lid on the roaster!

The oven has been pre-heated so in it goes and there it will be for a very long time! Resist the temptation to even open the over for the first 8 hours; at that point check to see if a little more liquid is required. Probably not but it is worth checking! Then at about 10 or 11 hours insert a meat thermometer into the strip of meat about ½ way into the center. Most meat thermometers go to about 200F and you will want that needle to be going past that point before the meat is ready to fall apart from tenderness!

Turn off the oven and just leave the cooked pork in the oven for an hour to rest.

The hour is up! Pull up the rack and transfer the meat to a platter or baker’s sheet. Place the roasting pan on the stove top over medium low and bring the juices up to steaming hot. I just take a look and approximate and if the juices are less than about 4 cups I add some of the original marinade liquid. At this point dispose of the remainder of the liquid. Add the tomato paste and the blue agave and then keep the liquid over the heat until it is reduced until as thick as BBQ sauce. Taste the sauce toward the end to see if it may need more agave, or stevia and maybe even more chilli powder to taste.

Time to work on the meet! Use a large meat fork or two forks and shred the loin. It should pull apart with ease. Serve for friends and family!

I prefer to return the meat to the thicken sauce, turn over and over with a spatula until evenly coated.

Now for the best part; Ready to serve on big delicious buns!

Friend or Follow me for more great posts! Jenn Abadie Scioneaux


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