Low Sodium Pulled Pork Sliders
Perfect for health-conscious food lovers, these Low Sodium Pulled Pork Sliders prove that heart-healthy recipes can still pack bold, smoky flavors. Made with tender, slow-cooked boneless pork shoulder seasoned with a flavorful spice rub and complemented by a tangy blend of apple cider vinegar, low sodium chicken broth, and a touch of brown sugar, this recipe delivers mouthwatering pulled pork with significantly reduced sodium. Finished with a drizzle of low sodium barbecue sauce and served on wholesome whole wheat slider buns, these mini sandwiches are ideal for parties, game days, or family dinners. Pair them with coleslaw for an extra crunch, and enjoy all the decadence of classic pulled pork sliders without sacrificing your dietary goals! Ready in just 15 minutes of prep and cooked to perfection in a slow cooker, these sliders are as easy as they are delicious. A must-try for fans of healthier comfort food!
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Recipe Information
Ingredients
- 3 pounds Boneless pork shoulder (pork butt)
- 2 tablespoons Olive oil
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 cup Low sodium chicken broth
- 1 cup Apple cider vinegar
- 1 tablespoon Brown sugar
- 1 cup Low sodium barbecue sauce
- 12 pieces Whole wheat slider buns
- 2 cups Coleslaw (optional, for serving)
Instructions
Prepare the pork shoulder by trimming excess fat and patting it dry with paper towels.
In a small bowl, mix together the onion powder, garlic powder, smoked paprika, black pepper, and ground cumin.
Rub the spice mixture evenly over the pork shoulder, ensuring all surfaces are coated.
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the pork shoulder on all sides until browned, approximately 2-3 minutes per side.
Transfer the pork to a slow cooker.
In a separate bowl, whisk together the low sodium chicken broth, apple cider vinegar, and brown sugar. Pour this mixture over the pork in the slow cooker.
Cover and cook on low for 8-10 hours, or until the pork is tender and easily shred with two forks.
Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any excess fat.
Pour the cooking liquid into a bowl and skim off any fat. Add approximately 1/2 cup back into the shredded pork to keep it moist.
Mix in the low sodium barbecue sauce until evenly distributed.
Serve the pulled pork on whole wheat slider buns, topped with coleslaw if desired.
Nutrition Facts
Calories |
6482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.6 g | 479% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 478.7 g | 174% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 194.3 g | ||
| Protein | 302.9 g | 606% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 936 mg | 72% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 5825 mg | 124% | |
*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.
