Hickory BBQ Pulled Pork

{Image source: Arnold Gatilao}

While on the Dukan Diet, I'm finding that I'm eating a LOT of meat ... mainly because that's the bedrock of the plan. Protein, as pure as possible.

For a carnivore like me, that's awesome. I love meat, and one of the biggest problems I had with dieting before was the overabundance of vegetables and the severe parity of charred animal flesh.

The problem is now reversed: after a while, I'm finding that I'm less motivated to eat meat because I'm so sick of having to chew and chew and CHEW just to get a mouthful of food. And the blandness. I mean, you can only eat a steak so many ways.

Just when I thought I couldn't stomach another bite of cow, pig, or other animal, my husband happened upon a fun, interesting way of preparing pork tenderloin: grilling it over hickory chips. The wood lends a smoky flavor to the meat, as well as helping raise the heat of the fire so that it sears the outside and seals in the juices. The result is a well done, juicy pork medallion that is delicious without any sauce or dressing.

With the leftovers, I took it a step further and made today's Hickory BBQ Pulled Pork. As a bonus, I've included a slow-cooker version for those winter days when you don't feel like standing outside in 20-degree weather. Scroll down for the details!

Hickory BBQ Pulled Pork (Grilled Version)

  • 2 lb pork tenderloin, grilled over charcoal and hickory chips and shredded
  • 2/3 c reduced-sugar ketchup
  • 1/3 c Texas Pete's Buffalo Wing Sauce
  1. In a small bowl, combine ketchup and Texas Pete's Buffalo Wing Sauce. Pour over shredded pork and let sit for at least one hour. Makes 4 servings.
For best results, follow instructions on hickory chip packaging. Hickory chips should be located in your grocery store's, big box store's,or hardware store's seasonal/grilling aisle. Also, for easy shredding, use a KitchenAid stand-up mixer. Use the paddle attachment and mix at medium speed for about 20 seconds or until shredded.

Hickory BBQ Pulled Pork (Slow-Cooker Version) Ingredients
  • 2 lb pork tenderloin
  • 1 c water
  • 1-2 beef bouillon cubes, crumbled (make sure that the cubes do not have sugar, corn syrup, or evaporated cane juice as an ingredient!)
  • 2/3 c reduced-sugar ketchup
  • 1/3 c Texas Pete's Buffalo Wing Sauce
  • 2-3 drops Liquid Smoke, mesquite or hickory flavored
  1. Place the pork tenderloin in a slow cooker. Add water and crumbled beef bouillon cubes. Cook on low for 8-10 hours, or high for 4-5 hours.
  2. Preheat oven to 350 degrees F. In a small bowl, mix ketchup, wing sauce, and Liquid Smoke until well blended. Set aside.
  3. Shred pork and place in a 9x13" casserole dish. Pour ketchup mixture over pork, reserving about 2 Tbsp. Stir until well coated and bake for 15-20 minutes.
  4. If necessary, pour remaining ketchup mixture on the pork and blend well. Serve alone, with a Dukan Oat Bran Galette, or on a whole-wheat hamburger bun.
Makes 6-8 main servings.

I've been eating mine in a Dukan Oat Bran Galette,and it's been fabulous. On my last PV/Cruise day, I served the wrap with a side of Mashed Cauliflower, my current-favorite potato substitute.

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