*FTC Disclaimer: This BBQ sauce was sent to me free for my consideration. This is a sponsored post. As always, all opinions are my own.*
As I mentioned in my last post, G Hughes Sugar Free is one of my favorite brands for low carb eating. I’ve been purchasing their BBQ sauce for years, and love the variety of flavors they have in stores. Typically I’ve purchased the honey BBQ in the past, and I don’t even know that I’ve seen the original flavor while shopping, so I was really excited when they sent me a bottle of it to try. At only 2g carbs per serving for every flavor, you will never again wish you could find a delicious, tangy BBQ sauce while eating low carb. Ketchup and BBQ sauce are some of my favorite condiments, and I’m so glad there is a brand that supplies sugar free options for those of us following a low carb diet. I came up with the idea for this recipe a long time ago, but needed to think of a way to re-create a kind of doughy base that was sturdy enough to hold up the pork and an egg. Mug cakes are so popular these days because of the low effort and little time it takes to make, so I incorporated that into the recipe as well!
After trimming some of the excess fat off the meat, I rubbed the seasoning on all sides of the pork and cooked it on low for 8 hours. I let the meat rest for about 10 minutes before using two forks to shred it into smaller pieces. I like to cook the pork over the weekend, and use it throughout the week in different recipes. This is a great meal prepping technique and makes it extremely versatile to use later.
When I was ready to make the breakfast tower, I melted the butter in a ramekin in the microwave for about 25 seconds. I cracked an egg into a separate bowl and beat it with a fork before adding it to the butter. To that I added baking powder, heavy cream, coconut flour, and salt and used a spoon to mix it together until there were no lumps in the dough. I microwaved it on high for 90 seconds, and then let it cool in there for about 3 minutes. Caution: The ramekin will be hot! You can use a mug for this step if you do not have a ramekin on hand.
While the base cooled, I melted butter in a large pan over medium-low heat and fried one egg for a few minutes on each side to set the whites. I like a runny yolk, but feel free to cook your eggs however you prefer. I also mixed BBQ sauce with about a half cup of pulled pork until each piece was coated. I don’t like to drown the pork in sauce, because the flavor of the pork on its own is delicious; I recommend using just enough to add some tang without overpowering the meat itself. To assemble, I used a butter knife to loosen the cake from the ramekin and laid it on a plate. I piled the pork on the cake, and laid the egg on top, seasoning it with salt and pepper. You can drizzle a little extra BBQ sauce on top or leave it as-is. Once the pork is cooked this really only takes a few minutes to make, which is why it’s the perfect weekday breakfast. It’s hearty and filling and super delicious, and the G Hughes Sugar Free BBQ sauce adds the perfect amount of tangy goodness. With the rest of the pork you could make pork nachos using pork rinds as the base, tacos using either low carb tortillas or lettuce wraps, or chop it up and make pork “fried rice” using cauliflower. The possibilities are endless!
Thank you so much to G Hughes Sugar Free for providing the BBQ sauce for this recipe, and for making delicious products that are perfect for people who follow a low carb diet. Look for the ketchup and BBQ sauces at your local grocery store, and be sure to check out their Instagram (@ghughessugarfree) and Facebook page (G Hughes Sugar Free) for more information!