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 Style Crockpot Barbecue

I’ve since made the recipe again but left it the same and intentionally used 5lbs of meat. Honestly, the Crockpot is big enough, and I only ever buy a whole pork loin when it’s on sale so stowing away half this stuff in my freezer is not a bad thing. Might as well make all 5lbs at once!

While it’s pretty dang spicy it’s freaking delicious for a low-fat version of some carolina barbecue. And it goes great with the mashed cauliflower. I definitely like staying away from starches as much as possible. It’s keeping my blood sugar levels more stable 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 Style Crockpot Barbecue-8320
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Crockpot Carolina Style Barbecue with Mashed Cauliflower

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 15

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 more to taste

For the Cauliflower

  • 1 head of cauliflower
  • 1/2 cup low sodium chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 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. Whisk together the vinegar, molasses, and liquid smoke. Stir in the spices. Set aside

  3. 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.
  4. Drain SOME of the liquid from the crockpot out - leave about 1 cup

  5. Put the pork and sauce/spice mixture in the crockpot together and stir to coat well.

  6. Cover and cook on low for another 30 minutes or so.

For the Mashed Cauliflower (serves 6)

  1. Cut cauliflower into florets and place in microwave safe bowl with 1/4 cup of water
  2. Cover and microwave for 7 minutes
  3. Place cooked cauliflower into a blender or food processor and pulse until it's finely chopped, like rice.
  4. add in chicken broth and blend until the consistency of mashed potatoes is achieved
  5. Add in the spices and cheese and blend until combined
  6. Serve with chopped green onions, bacon, and extra cheese (if desired)

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