Crockpot Carolina Style Barbecue with Mashed Cauliflower

This is one of my favorite meal preps yet. Probably because it is not chicken or turkey. Whole Pork loin was on sale at Harris Teeter so I got 9lbs of it and made 5lbs of barbecue. I loosely used a recipe from pinterest but altered it slightly – then realized that as a “dry rub” the seasoning should not just be all dumped on the meat once its cooked. Had it been used as a dry rub, some of the spices would’ve cooked out and it wouldn’t have been overpowering. This is how I got 5lbs of the stuff – I had to throw in an extra 2lbs to dilute the spice blend. Nobody’s perfect…

Carolina BBQ and Mashed Cauliflower

While it’s still pretty dang spicy it’s freaking delicious for a low-fat version of some carolina barbecue. And it goesย great with the mashed cauliflower. I definitely like staying away from starches as much as possible. It’s keeping my blood sugar levels more level and I don’t feel as many energy crashes and carb cravings throughout the day. So cauliflower it is! I used cabbot cheese (sharp cheddar) in these because it’s lactose free and they definitely needed some cheese. Other than that the recipe is pretty basic – puree some steamed cauliflower, add chicken or veggie broth, herbs/spices, and cheese and just blend until it’s the right texture. I topped them with green onions and some crumbled bacon!

Carolina BBQ and Mashed Cauliflower Carolina BBQ and Mashed Cauliflower

Then the green beans of course – simple to just sautee. I added minced garlic and Worcestershire sauce to mine. They would be good with balsamic vinegar too probably.

Crockpot Carolina Style Barbecue with Mashed Cauliflower

Yield: 15

Serving Size: 1 cup

Crockpot Carolina Style Barbecue with Mashed Cauliflower

Ingredients

    For the BBQ
  • 5 lbs Pork Tenderloin
  • 1/2 cup cumin
  • 1/2 cup chili powder
  • 1/4 cup paprika
  • 1/4 cup ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 cup white vinegar
  • 3/4 cup apple cider vinegar
  • 2 tablespoon molasses
  • 1/2 tbsp liquid smoke
  • For the Cauliflower
  • 1 head of cauliflower
  • 1/2 cup low sodium chicken broth
  • 1 cup shredded cabbot sharp cheddar cheese (or any cheese of choice if not lactose-intolerant)
  • 2 tbsp minced garlic
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried chives
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

    For the Pork
  1. Cut pork into large pieces to fit in crockpot. Cover with water and cook on high for 2-3 hours.
  2. Mix the spices in a small bowl
  3. Whisk together the vinegar, molasses, and liquid smoke. Stir in the spices
  4. When pork is done, remove and shred in a high-powdered blender (I use my Vitamix). You can shred by hand but it takes a while with this quantity of meat.
  5. Stir the sauce/spice mixture in with the pork in a large bowl. Coat well.
  6. Drain SOME of the liquid from the crockpot out - leave about 1 cup
  7. Return the pork to the pot, stir it with the remaining liquid, cover and cook on low for another 30 minutes or so.
  8. For the Mashed Cauliflower (serves 6)
  9. Cut cauliflower into florets and place in microwave safe bowl with 1/4 cup of water
  10. Cover and microwave for 7 minutes
  11. Place cooked cauliflower into a blender or food processor and pulse until it's finely chopped, like rice.
  12. add in chicken broth and blend until the consistency of mashed potatoes is achieved
  13. Add in the spices and cheese and blend until combined
  14. Serve with chopped green onions and bacon, and extra cheese if you wish.
http://www.morethanpancakes.com/crockpot-barbecue-with-mashed-cauliflower/

You might also like...

Sweet Orange Teriyaki Pork Loin
Sweet Orange Teriyaki Pork Loin
Barbecue Hummus
Barbecue Hummus
Marinated Pork with Blackberry Chipotle Sauce
Marinated Pork with Blackberry Chipotle Sauce


2 thoughts on “Crockpot Carolina Style Barbecue with Mashed Cauliflower”

Leave a Reply

Your email address will not be published. Required fields are marked *