Slow Cooker Pulled Pork with Low-Sugar Barbecue Sauce

Ingredients

• 3 lbs. boneless pork loin roast
• Olive oil, for spraying crockpot
• 1/2 cup reduced-sugar ketchup or natural ketchup without added sugar
• 2 T tomato paste
• 4 T Stevia-in-the-Raw Granulated Sweetener
• 1-2 T brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup mustard
• 2 tsp. Green Tabasco Sauce
• 1 1/2 T Worcestershire Sauce
• 1/2 tsp. Liquid Smoke

Directions

1. Coat the inside of the slow cooker with olive oil spray or non-stick spray. Trim away most of the visible fat from the pork loin roast, slice it in half across the grain, and set the pieces in the slow cooker.
2. In a measuring cup or bowl, whisk together the reduced sugar or natural ketchup, tomato sauce, Stevia-in-the-Raw Granulated Sweetener or another sweetener, brown sugar or additional sweetener, apple cider vinegar, mustard, Green Tabasco, Worcestershire sauce, and Liquid Smoke. Pour the mixture over the pork.
3. Set the slow cooker on low and let the pork cook for 7-8 hours, until it pulls apart easily.
4. Lift the pork out with a slotted spoon and transfer it to a cutting board.
5. Take a look at the sauce left in the slow cooker. If you want it thicker, move it to a small saucepan and simmer it over medium-low heat until it has reduced by 1/3, which should take no more than 10-15 minutes.
6. As the sauce reduces, shred the pork with two forks. If you like, return the shredded meat to the slow cooker so it stays warm.
7. Once the sauce has the thickness you want, spoon or pour it over the shredded pork.
8. Serve right away, or hold it warm in the slow cooker for an hour or 2. Leftover Pulled Pork with Low-Sugar Barbecue Sauce keeps well in the fridge for quite a few days and reheats quickly in the microwave or in a pan on the stove. It also freezes well.