I have pork shoulder with this spice rub cooking right now. I used erythritol instead of the brown sugar. I don’t make the sauce – I’ll use my homemade sugar-free barbecue sauce for my portion and my friend will use (sugar-containing) Diana sauce for her portion.

I used a 7 lb bone-in pork shoulder and after 5 hours baking one day and 3 hours the next parts of the roast weren’t yet shreddable. We shredded what we could, which was plenty for the meal, then I put the rest in the slow cooker overnight to make it shreddable.

I’m thinking of making a pulled pork soup with some of the leftovers.

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