Pulled Pork BBQ style
Dinner, Lunch, Low Phosphorus, Low Potassium, High Protein, Low Sodium
Based on 10-12 servings per recipe.
- 4 pounds pork shoulder roast
- 1 cup low sodium ketchup
- 1 cup no-salt added tomato sauce
- 2/3 cup brown sugar
- 2/3 cup red wine vinegar
- 1/4 cup molasses
- 2 teaspoons liquid smoke
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon celery seed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/2 teaspoon black pepper
Mix together ingredients for BBQ sauce.
Place pork into the crock pot and pour the BBQ sauce over the pork.
Set on high heat for 6 hours or on low overnight.
Meat is done when it reaches 165 degrees.
Shred pork by pulling apart with two forks.
Serve over a hamburger bun, bread roll, or rice.
About This Recipe
This crock pot BBQ pork is so full of good flavors you will not miss the salt.