Low Carb Pulled Pork Sandwich

2 Tablespoons dry minced onion

6 garlic cloves, chopped

2 chili peppers, chopped

2 teaspoons chile powder

3 tablespoon tomato paste

1 teaspoon ground mustard

¾ cup white vinegar

1 teaspoon paprika

2 teaspoons Worcestershire sauce

¼ cup stevia extract

1 teaspoon blackstrap molasses

2 Tablespoons liquid smoke

1 bay leaf

1 teaspoon salt

4 lbs. of pork butt shoulder roast, trimmed of excess fat

Mix all sauce ingredients (everything except the bay leaf and the pork roast) until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking. Place pork into a large pot and cover with sauce. Add bay leaf, and about 1 quart water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

Remove from heat and cool pork in the sauce. After meat cools, remove it from the sauce and shred it into small pieces. Set aside. Reduce the sauce by about two thirds. Add the shredded pork back to the sauce. Add additional salt, if desired. Remove bay leaf before serving.

Makes about 10 servings

Carbs per serving: 3.2g