Slow Cooker Pulled Pork with Low-Sugar Barbecue Sauce

Directions

Spray slow cooker with olive oil or non-stick spray. Trim most of the visible fat from pork loin roast, then cut in half against the grain and place in slow cooker. Combine reduced sugar or natural ketchup, tomato sauce, Stevia-in-the-Raw Granulated Sweetener , brown sugar , apple cider vinegar, mustard, Green Tabasco, Worcestershire sauce, and Liquid Smoke in measuring cup or bowl and whisk together, then pour over roast. Turn slow cooker to low and cook 7-8 hours, or until meat shreds apart easily. Use a slotted spoon to remove meat from slow cooker, and place on cutting board. Check the sauce in slow cooker and if you’d like it a bit thicker, pour sauce into small saucepan and simmer at medium-low heat until reduced by 1/3, probably not longer than 10-15 minutes. While sauce thickens, use two forks to shred apart the meat, placing back in slow cooker to keep warm if desired. When sauce is as thick as you want it, pour over meat. This can be kept warm in the slow cooker for an hour or two, or served immediately. Leftover Pulled Pork with Low-Sugar Barbecue Sauce will keep in the fridge for quite a few days and quickly reheated in the microwave or in a pan on the stove. This also freezes well.