Dry-Rubbed Barbecue Pork Loin

[Guest guest]

40 grams carb ~

Dry-Rubbed Barbecue Pork Loin

(makes 12 servings)

Dry Rub

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) light brown sugar

1/2 teaspoon (2.5 ml) garlic powder

1/2 teaspoon (2.5 ml) paprika

1/4 teaspoon (1.25 ml) lemon pepper seasoning

1/4 teaspoon (1.25 ml) dry mustard

1/4 teaspoon (1.25 ml) crushed dried thyme

1/8 teaspoon (.06 ml) ground ginger

1 3-pound (1440 g) boneless pork loin roast, trimmed of all fat

1/2 cup (120 ml) water

1/2 teaspoon (2.5 ml) liquid smoke

Barbecue Sauce

1 cup (240 g) ketchup

1 small yellow onion, minced

2 large cloves garlic, minced

2 tablespoons (25 g) light brown sugar

2 tablespoons (30 ml) cider vinegar

2 tablespoons (30 ml) Worcestershire sauce

1/2 tablespoon (7.5 ml) dry mustard

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) prepared horseradish

1/4 teaspoon (1.25 ml) freshly ground black pepper

1/4 teaspoon (1.25 ml) crushed dried thyme

1/8 teaspoon (0.6 ml) crushed dried rosemary

12 poppy seed Kaiser rolls, split and toasted

In a small bowl, combine the dry rub ingredients. Rub into both sides

of the pork roast.

Place a wire rack in the bottom of a 3 1/2-quart (3 1/2 l) or larger

crockery slow-cooker. Combine water and liquid smoke. Pour into slow-

cooker. Place the pork roast on the wire rack. If necessary, cut pork

into 2 pieces to fit. Cover and cook on LOW for 8 to 10 hours, or on

HIGH for 4 to 5 hours.

About 1 hour before serving, combine barbecue sauce ingredients in a

medium saucepan. Place over medium-high heat. Bring to a simmer and

cook, stirring occasionally, for 30 minutes.

Lift pork roast from slow-cooker and let stand for 20 minutes. Using

tongs, remove metal rack and discard any pan drippings.

Shred and chop the pork roast. Return pork to slow-cooker and cover

with sauce. Stir well to combine. If cooking on HIGH, change setting

to LOW. Cover and cook for another 30 minutes.

To serve, spoon about 4 ounces (20 g) of the shredded pork and sauce

onto the bottom of each roll. Top with second half of roll and serve

at once.

Per serving: 373 calories (31% calories from fat), 31 g protein, 10 g

total fat (2.6 g saturated fat, 40 g carbohydrates, 2 g dietary

fiber, 67 mg cholesterol, 666 mg potassium, 654 mg sodium*

Diabetic exchanges: 3 lean protein, 2 1/2 carbohydrate (bread/starch)

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.