Low Sodium BBQ Pulled Pork Sandwich
Satisfy your barbecue cravings without the guilt with this Low Sodium BBQ Pulled Pork Sandwich recipe! Tender, slow-cooked pork shoulder is seasoned with a flavorful blend of smoked paprika, garlic, and onion powders, then seared to perfection before simmering for hours in a tangy, homemade low sodium BBQ sauce. Sweetened naturally with honey and molasses, the sauce delivers bold, smoky flavor without relying on the usual high-sodium ingredients. Serve the juicy pulled pork on toasted whole wheat buns and top it with a crisp, refreshing coleslaw for a wholesome and downright irresistible meal. Perfect for anyone watching their sodium intake, this recipe is a heart-healthy twist on a barbecue classic that doesn’t skimp on flavor. Ready in your slow cooker, it's an easy, set-it-and-forget-it option for a crowd-pleasing dinner.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 2 tablespoons Olive oil
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 0.5 cup Apple cider vinegar
- 1 cup Unsalted tomato sauce
- 0.5 cup Unsalted chicken broth
- 3 tablespoons Honey
- 2 tablespoons Molasses
- 1 tablespoon Low sodium Worcestershire sauce
- 0.5 teaspoon Freshly ground black pepper
- 6 pieces Whole wheat hamburger buns
- 1 cup Cole slaw (optional)
Instructions
Preheat your slow cooker on the low setting.
In a small bowl, combine onion powder, garlic powder, smoked paprika, and ground black pepper.
Rub the spice mixture all over the pork shoulder, ensuring an even coating.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2 minutes per side.
Place the seared pork shoulder into the slow cooker.
In a medium bowl, combine apple cider vinegar, unsalted tomato sauce, unsalted chicken broth, honey, molasses, low sodium Worcestershire sauce, and freshly ground black pepper.
Pour the BBQ sauce mixture over the pork in the slow cooker.
Cover and cook on low for approximately 8 hours, or until the pork is tender and easily shreds with a fork.
Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the sauce.
Toast the whole wheat hamburger buns if desired.
Assemble the sandwiches by spooning the pulled pork onto the bottom bun and top with cole slaw, if using. Place the top bun to complete.
Serve the sandwiches hot.
Nutrition Facts
Calories |
5489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.6 g | 434% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 323.3 g | 118% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 145.3 g | ||
| Protein | 297.4 g | 595% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 6473 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
