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Three-Alarm Barbecue

Yield 6 servings (serving size: 3 ounces)
Instead of a sugary, tomato-based sauce, this fiery barbecue has a vinegar-based one with a splash of hot sauce and a sprinkle of pepper.


  • 1 (2 1/2-pound) boned pork loin roast
  • 1 cup cider vinegar
  • 1 tablespoon hot sauce
  • 1 teaspoon cracked black pepper
  • 1 teaspoon low-sodium Worcestershire sauce
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 4 (3-inch) chunks hickory wood
  • Cooking spray

Nutrition Information

  • calories 280
  • caloriesfromfat 0.0 %
  • fat 15.8 g
  • satfat 5.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.3 g
  • carbohydrate 2.9 g
  • fiber 0.2 g
  • cholesterol 102 mg
  • iron 1.7 mg
  • sodium 294 mg
  • calcium 15 mg

How to Make It

  1. Trim fat from roast. Combine pork and next 6 ingredients in a large zip-top plastic bag. Seal; marinate in refrigerator 8 hours, turning bag occasionally. Remove roast from bag, reserving marinade.

  2. Soak hickory wood chunks in water 1 to 24 hours. Drain well. Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes. Place hickory chunks on top of coals. Place water pan in smoker; fill with hot tap water.

  3. Coat grill rack with cooking spray; place roast on rack in smoker. Cover with smoker lid; cook 3 to 4 hours or until a meat thermometer registers 155°. Refill water pan with water and add additional charcoal to fire as needed.

  4. Remove roast from smoker; cover and let stand 10 minutes or until thermometer registers 160°. Separate roast into bite-sized pieces, using 2 forks. Place roast pieces in a medium bowl.

  5. Place reserved marinade in a small saucepan over medium heat; bring marinade to a boil. Remove from heat. Pour over pork, and toss well.

  6. carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook