Sugar-Free Succulent BBQ Pork
Indulge in the rich, smoky flavors of 'Sugar-Free Succulent BBQ Pork,' a recipe that proves you don't need added sugars to create an unforgettable barbecue experience. Tender, juicy pork shoulder is slow-cooked to perfection, infused with an enticing blend of paprika, cumin, smoked chili powder, and a homemade sugar-free BBQ sauce crafted from tomato paste, apple cider vinegar, and liquid smoke. This low-carb, guilt-free dish is ideal for health-conscious food lovers who don’t want to compromise on flavor. Serve this hearty pulled pork alongside sugar-free coleslaw or roasted vegetables for an irresistible, wholesome meal that’s perfect for gatherings or weeknight dinners. With just 20 minutes of prep and a long, slow roast, this dish is a must-try for anyone seeking bold barbecue flavors in a healthier form.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.25 cup Apple cider vinegar
- 0.5 cup Tomato paste (unsweetened)
- 2 tbsp Worcestershire sauce (sugar-free)
- 1 tsp Liquid smoke
- 2 tbsp Olive oil
- 0.5 cup Water
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine the paprika, garlic powder, onion powder, smoked paprika, ground cumin, chili powder, salt, and black pepper.
Rub the spice mixture generously all over the pork shoulder, ensuring it is evenly coated on all sides.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Sear the pork shoulder on all sides until browned, about 2-3 minutes per side, then remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, then stir in the tomato paste, apple cider vinegar, Worcestershire sauce, liquid smoke, and water.
Bring the mixture to a simmer and whisk until well combined to create the sugar-free BBQ sauce.
Return the pork shoulder to the skillet, spooning some of the sauce over the top.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
Cook the pork for 3.5-4 hours, or until it is tender enough to shred easily with a fork.
Once done, remove the pork from the oven and shred it with two forks directly in the skillet, mixing it into the sauce to ensure every piece is coated.
Serve hot with your favorite sugar-free side dishes, such as coleslaw or roasted vegetables.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4599 mg | 200% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 19.3 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3977 mg | 85% | |
*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.
