BBQ Pulled Pork

3.2 from 5 ratings

Barbecued pulled pork is an absolute classic, and no summer is complete without it. This summer, don't worry about your waistline with this healthy version of this delicious dish.This recipe is courtesy of Slimming World.

Servings

servings

Ingredients

2 1/2 pound boneless pork loin roast, trimmed of all visible fat and silver skin
1/2 cup chicken broth
1 cider vinegar
2 teaspoon paprika
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1 teaspoon each salt and freshly ground black pepper
1 1/2 cup tomato purée
1/3 cup chopped sweet onion
2 tablespoon cider vinegar
2 teaspoon sugar substitute
1 teaspoon worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
6 (2 ounce) whole-wheat rolls, to serve (optional)

Directions

Preheat the oven to 350 degrees F.
Set out a Dutch oven with a lid.
Coat the pork loin all over with the rub and place in the Dutch oven.
Carefully pour the broth and cider vinegar around the pork.
Cover and bake for 2 hours to 2 hours and 20 minutes, until the pork is cooked through and easily breaks apart with a fork but still looks moist.Remove the pork from the oven and place in a shallow baking dish, reserving the pan juices.
Set aside to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.
While the pork bakes, make the sauce.
Mix the pan juices and the remaining sauce with the pulled pork. Season to taste with salt.
Serve sandwiched in the rolls, if you like, with the reserved sauce.
In a cup, mix all ingredients.
Put the tomato purée, onion, cider vinegar, sugar substitute, Worcestershire sauce, crushed red pepper, garlic powder and salt in a heavy, medium saucepan and bring to a simmer over medium heat.
Reduce the heat to very low and simmer, uncovered, stirring frequently, for 10 minutes to blend the flavors. Remove from the heat.
Reserve 1/2 cup for dipping.