Low Sodium Succulent BBQ Pork
Indulge in tender, flavorful barbecue without compromising on heart health with this Low Sodium Succulent BBQ Pork recipe. Perfectly seasoned with a blend of smoked paprika, garlic powder, and onion powder, the pork shoulder is seared to lock in juices before slow-cooking in a tangy, homemade low-sodium barbecue sauce. A dash of honey adds natural sweetness while apple cider vinegar and unsalted chicken stock ensure bold, moist flavors. Whether served on whole-grain buns, in lettuce wraps, or alongside roasted veggies, this dish is an irresistible, guilt-free way to enjoy classic BBQ without excessive sodium. Ideal for meal prepping or satisfying family dinners, it’s easy to make and guarantees melt-in-your-mouth results every time.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 6 ounces Low sodium tomato paste
- 0.5 cup Apple cider vinegar
- 0.25 cup Honey
- 0.5 cup Unsalted chicken stock
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 tablespoon Olive oil
Instructions
Prepare the pork by trimming visible fat from the pork shoulder. Pat the meat dry with paper towels for better seasoning adherence.
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground black pepper, and cayenne pepper (if using). Rub the spices evenly over the pork to create a flavorful crust.
In a large skillet, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This seals in juices and adds flavor.
Transfer the seared pork shoulder to a slow cooker (or a large Dutch oven if cooking in the oven).
In a mixing bowl, whisk together tomato paste, apple cider vinegar, honey, and unsalted chicken stock until smooth. Pour the mixture over the pork.
If using a slow cooker, set it to low and cook for 8 hours. If using the oven, preheat to 300°F and cook covered for 4 hours, basting occasionally with the sauce.
Once cooked, the pork should be fork-tender. Use two forks to shred the pork directly in the sauce, allowing it to absorb the BBQ flavors.
Taste and adjust for seasoning if needed (you can add more black pepper or a splash of vinegar for tang).
Serve warm on whole-grain buns, lettuce wraps, or alongside roasted vegetables for a hearty, low-sodium BBQ meal.
Nutrition Facts
Calories |
3940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.0 g | 369% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 74.9 g | ||
| Protein | 255.3 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5539 mg | 118% | |
*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.
