Sherrie's Pulled Pork BBQ  

Tips: start the charcoal on once side of the grill and once it's hot we place the shoulders on the opposite side so they cook indirectly. We don't spread the coals as they will heat longer in the pile. And do add some hickory chips that you have soaked in water overnight, it does make the difference!   Once the heat starts to subside, about 3 to 4 hours. We remove the shoulders and restart a fire on the opposite side, so we don't have to clean up until the grill until the next day. Just place the shoulders back on the grill on the opposite side of the fire. It takes about 7 to 8 hours to cook them until they fall off the bone. We usually find shoulders here in the south on sale for 87 cents a pound...a good deal on meat!

Here's how to prepare the shoulder. We rub the shoulders with the dry rub mix and wrap them in heavy aluminum foil twice. We place them on a cookie sheet and put them on the grill that way. That makes them easier to handle.  Once the cooking is done, we remove the foil and pull the Pork away from the bone, hence the name Pulled Pork.  Serve with slaw and pig sauce.  

We personally love Pappaw's pig sauce to sprinkle on top of the pulled pork BBQ. I looked to see if it was online...it was:     http://www.pappaws.com/products.html 
It's the same price online as what we pay locally for it. All of our local grocery stores carry it, yours may not however.  It's 1.4 carbs per tbsp.

Memphis in May BBQ Dry Rub Mix:
1 tbsp each of: 
lemon peel, chili powder, onion powder, garlic powder, paprika, MSG 

1/2 tbsp each of: 
black pepper, cayenne pepper, white pepper

2 tbsp each of: 
salt, sugar substitute

Rub "dry rub" mix on the pork generously.

Sherrie's Coleslaw (make the day ahead)
slaw: 35 carbs total 6 servings @ 5.8 carbs per serving

1 large cabbage head shredded thinly, about 6 cups (13.14 carbs minus fiber)
1 1/2 cups mayonnaise (8.91 carbs)
1/2 cup of fresh lemon juice (6.91 carbs)
1/4 cup Splenda (6 carbs)

Mix the wet ingredients and pour over shredded cabbage. Mix well, and place in the refrigerator for one hour. Mix the slaw again making sure its all coated. The cabbage will be starting to wilt. I have a Tupperware bowl I prepare mine in, and I just take it our a few times and shake it a few times. Slaw is best when it sits overnight, so make the day ahead!

Enjoy!

Sherrie :)

By the way the pork freezes well, and can be enjoyed another time...however I doubt you'll have any left over to freeze!  :)