Low Sodium Pulled Pork Barbecue Sandwich
Satisfy your barbecue cravings guilt-free with this Low Sodium Pulled Pork Barbecue Sandwich recipe, a healthier twist on a classic favorite! Tender pork shoulder is slow-cooked to perfection in an aromatic blend of paprika, garlic powder, onion powder, and cayenne, then simmered in a tangy, homemade sauce crafted from apple cider vinegar, honey, tomato paste, and low sodium chicken broth. The result is juicy, flavor-packed pulled pork that’s ideal for stuffing into toasted whole wheat buns. Top it off with crisp, refreshing coleslaw for a delightful crunch. With just 20 minutes of prep and a hands-off slow cooker method, this hearty and wholesome sandwich is perfect for busy weeknights or casual gatherings. Serve warm and relish each bite—comfort food has never been so balanced! Perfect for low sodium barbecue enthusiasts, this recipe proves you don’t have to compromise on taste.
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Recipe Information
Ingredients
- 3 pounds pork shoulder (pork butt)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 0.5 cup honey
- 1 cup low sodium chicken broth
- 6 ounces tomato paste
- 6 pieces Whole wheat hamburger buns
- 2 cups coleslaw (optional, low sodium if using pre-made)
Instructions
Trim excess fat from the pork shoulder.
In a small bowl, mix together paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
Place the pork shoulder in a slow cooker.
In a separate bowl, whisk together apple cider vinegar, honey, low sodium chicken broth, and tomato paste until smooth.
Pour the liquid mixture over the pork in the slow cooker.
Cover and cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
Once cooked, remove the pork from the slow cooker and shred it using two forks.
Return shredded pork to the slow cooker, allowing it to absorb the juices for an additional 15-20 minutes.
Toast whole wheat hamburger buns if desired.
Assemble the sandwiches by placing a generous amount of pulled pork on each bun.
Top with coleslaw if desired for added crunch and flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
5751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.9 g | 429% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 3861 mg | 168% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 193.3 g | ||
| Protein | 293.8 g | 588% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1115 mg | 86% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 7664 mg | 163% | |
*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.
