So when I saw pork shoulder-butt on sale, I had to get it. The fact it was about six pounds of pork for one person did not phase me at all. The first thing I did was cut it in half, freeze it for an hour before vacuuming, sealing it for it to stay in the freezer.
About a month later, the desire for pulled pork and carnitas hit all at once. Even with about two and a half pounds of shoulder butt, I knew that was still too much for me. So I did the most logical thing. I cut it in half. One side for BBQ pulled pork and the other for carnitas in this post.
Another thing I love doing is combining two recipes to make one, then tweaking it if need be to make it more like my own. For this recipe, I took a little bit from here by Food Network and a little bit from here by The Kitchn. I altered the quantities to fix the amount of pork I was using. Honestly, aside from the brown sugar, I combined the two recipes.
What was unique about this pulled pork is going to be low carb! Recently I discovered G. Hughes sugar-free BBQ sauce. They are so good to me! Currently, I am using the Hickory, but there are several other flavors and teriyaki sauce, and sweet chili. I had hamburger buns by Sola from Meijer. For the low-carb coleslaw, I took some inspiration from Wholesome Yum.
Put it all together, and you have the picture above! It was so delicious, and I didn’t even miss the sugar. It was nice to enjoy such a wonderful treat. Why don’t you try Instant Pot BBQ pulled pork & creamy coleslaw this weekend?