Pulled pork with a spicy-sweet barbecue sauce is a delicious and easy addition to your menu this week. Made alongside some quick dinner rolls, this pulled pork is sure to please any palate.
Happy Saturday! Or whatever day it is that you happen to be reading this. For us it is a cold and rainy day, but that is just fine with me. I am just recovering from a cold so bundling up with a blanket and Forensic Files sounds like a pretty great day to me. Of course I am one of those people who isn’t very good at sitting still for too long, so I will have to find something productive to do sooner rather than later. Okay, enough about me. On to the whole reason that you are reading this – pulled pork served with low sodium BBQ sauce.
This starts with a pork roast or pork tenderloin. We used a small lean roast, but you could pick any cut that you prefer. I mixed up a spice rub and cooked the meat slowly in the crock pot with onions and garlic until it was very tender and shredded easily. Then I topped it with BBQ sauce, popped it back into the [empty] crock pot and let it cook for another 45 minutes or so while I made rolls. Speaking of which, I used the recipe for 45-Minute Dinner Rolls, but you could use any low sodium roll that like. As you probably guess, I use the Low Sodium Barbecue Sauce that I posted a few weeks back for this recipe, but you can use any sauce you like that will fit your numbers. We have also tried Mr. Spice sauces in the past, which we think are pretty good. The recipe here is pretty darn simple – my favorite kind.
Pulled Pork (Low Sodium)
- ½ cup water
- 1 small onion (halved and sliced)
- 3 garlic cloves (peeled)
- 1 ½ tsp brown sugar
- 1 ½ tsp no salt added chili powder
- ¼ tsp cumin
- 1/8 tsp cinnamon
- 4 pounds pork roast or tenderloin (trimmed)
- 1 ½ cups low sodium barbecue sauce
Add the water, onion, and garlic to the crock pot.
Mix the brown sugar, chili powder, cumin, and cinnamon together in a small bowl. Rub on the pork roast and place the pork in the crock pot on top of the onions and garlic. Cover and cook for 6-8 hours on low, or until the meat will shred easily.
While the meat is cooking, prepare the barbecue sauce and refrigerate until ready to use.
Once the meat is cooked, remove from the crock pot and shred with two forks. Remove the onion and garlic from the crock pot and set aside the cooking liquid (you may want to add some back in later).
Put the shredded pork back into the empty crock pot. Stir in the barbecue sauce. If you need a bit more liquid, you can either add more barbecue sauce or stir in the cooking liquid (no more than ½ a cup at a time) until the meat is well-coated.
Continue to cook on low for about 15-20 minutes, or on warm for up to an hour. Serve on fresh rolls with your favorite sides!
NUTRITIONAL INFORMATION – Yield: 12 servings, about 3.5 – 4 ounces each (cooked weight)
Sodium: 95.2 mg, Calories: 212.0, Total Fat: 5.2 g, Saturated Fat: 1.8 g, Cholesterol: 98.3 mg, Carbohydrates: 7.7 g, Fiber: 0.5 g, Sugar: 6.2 g, Protein: 32.0 g.