Diabetes-Friendly Recipes

Dry-rubbed Barbecue Pork Loin

This uses a slow cooker, so you know this barbecue pork is going to be tender—and so delicious!

Tip: The flavor of this intensifies with time. Consider making it up to 2 days in advance—and taste the difference!

Servings: 12
Prep time:
Cook time:
Total: 5 hours 30 minutes


  • 1 teaspoon chili powder
  • 1 teaspoon light brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon lemon pepper seasoning
  • ¼ teaspoon dry mustard
  • ¼ teaspoon crushed dried thyme
  • 1/8 teaspoon ground ginger
  • 1 3-pound boneless pork loin roast, trimmed of all fat
  • ½ cup water
  • ½ teaspoon liquid smoke
  • 1 cup ketchup
  • 1 small yellow onion, minced
  • 2 large cloves garlic, minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon dry mustard
  • 1 teaspoon chili powder
  • 1 teaspoon prepared horseradish
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed dried thyme
  • 1/8 teaspoon crushed dried rosemary
  • 12 poppy seed Kaiser rolls, split and toasted
  • salt and pepper, to taste


  1. In a small bowl, combine the dry rub ingredients. Rub into both sides of the pork roast.
  2. Place a wire rack in the bottom of a 3 1/2-quart or larger crockery slow-cooker. Combine water and liquid smoke. Pour into slow-cooker. Place the pork roast on the wire rack. If necessary, cut pork into 2 pieces to fit. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
  3. About 1 hour before serving, combine barbecue sauce ingredients in a medium saucepan. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 30 minutes.
  4. Lift pork roast from slow-cooker and let stand for 20 minutes. Using tongs, remove metal rack and discard any pan drippings.
  5. Shred and chop the pork roast. Return pork to slow-cooker and cover with sauce. Stir well to combine. If cooking on HIGH, change setting to LOW. Cover and cook for another 30 minutes.
  6. To serve, spoon about 4 ounces of the shredded pork and sauce onto the bottom of each roll. Top with second half of roll and serve at once.

Nutrition Information

Per serving:373 calories (31% calories from fat), 31 g protein, 10 g total fat (2.6 g saturated fat, 40 g carbohydrates, 2 g dietary fiber, 67 mg cholesterol, 666 mg potassium, 654 mg sodium*
Diabetic exchanges:3 lean protein, 2 1/2 carbohydrate (bread/starch)


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