Pork shoulder with sugar substitute

[smokynbandit]

The wife and I are on a no sugar/no carb diet so I am taking a go at Jeff's Original with splenda Brown sugar substitute. Will also finish with a homemade finishing sauce and barbeque sauce...no sugar :(

20170501_193957.jpg

• smokynbandit
• May 1, 2017

 

[dward51]

On thing to remember about sugar substitutes is they are mainly made to "taste" like sugar.  They generally will not have the same caramelization properties as sugar which means they will likely perform differently in a recipe where you are expecting bark to form. I've done the low carb thing several times (and probably need to do it again now

), but the amount of brown sugar in a rub is almost negligible considering how much of it you will actually be eating in a serving of pulled pork (not to mention how much actually melts off with the drippings during a long smoke). And to me, good PP should not need a sugary sauce.

Let us know how it comes out

 

[phatbac]

The wife and I are on a no sugar/no carb diet so I am taking a go at Jeff's Original with splenda Brown sugar substitute. Will also finish with a homemade finishing sauce and barbeque sauce...no sugar :(

20170501_193957.jpg

• smokynbandit
• May 1, 2017

I have used brown sugar splenda in sauce and it will do ok esp f you dissolve in your sauce  in a 20 min simmer. I dont recommend for your rub may leave a bitter taste in the bark. I usually just salt  on my butts and then use the smoke and sauce to taste.

Hope this Helps,

phatbac (Aaron)