Healthy Crockpot American BBQ Pulled Pork

• 2 1/2 lbs pork shoulder (pork butt)

• 1 tbsp olive oil

• 1 cup onions, diced

• 3 garlic cloves, minced

• 1 cup chicken broth (low sodium)

• 1/2 cup apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1/4 tsp cayenne pepper

• 1/4 tsp black pepper

• 1 tsp sea salt

• 1 cup BBQ sauce (low sugar)

1. Trim excess fat from the pork shoulder and cut into large chunks.


2. Heat olive oil in a large skillet over medium-high heat. Add the pork chunks and sear on all sides until browned.


3. Transfer the browned pork to the crockpot.


4. In the same skillet, add the onions and garlic, sautéing until onions are translucent.


5. Add the chicken broth to the skillet, scraping the bottom to deglaze the pan, and bring to a simmer.


6. Pour the onion, garlic, and broth mixture over the pork in the crockpot.


7. In a small bowl, mix together the apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, black pepper, and sea salt.


8. Pour this seasoning mixture over the pork.


9. Cover the crockpot and cook on low for 7-8 hours or until the pork is very tender.


10. Once the pork is cooked, remove it from the crockpot and shred with two forks.


11. Skim off any fat from the juices remaining in the crockpot, and strain the liquid to remove solids, returning the juices to the crockpot.


12. Stir in the BBQ sauce with the juices and add the shredded pork back into the crockpot.


13. Mix well to combine the pork with the sauce.


14. Continue to cook on low for an additional 30 minutes to allow the flavors to meld.


15. Serve the pulled pork on whole grain buns, over a bed of mixed greens, or with a side of your choosing.