BBQ Pulled Pork
A tender and flavorful pulled pork dish slow-cooked with a sweet and spicy spice blend and barbecue sauce. Perfect for casual gatherings or meal prep, it yields juicy shredded pork infused with smoky, tangy BBQ flavor.
Method
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In a small bowl, mix together the brown sugar, chili powder, garlic, and mustard.
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Coat the meat in the paste mixture (it’s messy!).
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Place the meat in the crockpot and add the broth, then cover it with BBQ sauce.
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Cook on low for ~ 4 hours.
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Shred the meat with 2 forks.
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Stir, and cook on low for an additional hour or so until all the juices are soaked in.
Nutrition Information
| Calories | 70kcal |
| Total Fat | 1g |
| Total Carbohydrates | 2.5g |
| Protein | 12g |
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Frequently Asked Questions
Can I use pork shoulder instead of pork tenderloin?
Yes, pork shoulder works well for pulled pork and is even more flavorful due to its fat content. You may need to cook it slightly longer until tender.
What if I don't have Splenda Brown Sugar blend?
You can substitute with regular brown sugar or a sugar-free sweetener of your choice, but keep in mind it may affect the sweetness and carb count.
How can I make this recipe vegan or vegetarian?
You can substitute the pork with jackfruit or a plant-based pulled meat alternative and adjust cooking time accordingly.
Can I freeze the leftover pulled pork?
Yes, leftover pulled pork freezes well in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
What is the best way to shred the pork?
Use two forks to pull the meat apart once it's cooked and tender. Let it rest a few minutes if too hot to handle.
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