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BBQ pulled pork
- Preparation time:
- Cooking time:
- Total time:
Our flavor-packed pulled pork recipe is fantastic for feeding a crowd. Add steamed green beans and Slimming World fries to round out the meal.
For the pork:
2 tsp paprika
1½ tsp chili powder
1 tsp ground cumin
1 tsp dry mustard
½ tsp garlic powder
1 tsp each salt and freshly ground black pepper
2½lbs boneless pork loin roast, trimmed of all visible fat and silver skin
½ cup chicken broth
1 tbsp cider vinegar
For the sauce:
1½ cups tomato purée
⅓ cup chopped sweet onion
2 tbsp cider vinegar
2 level tsp sugar substitute
1 tsp Worcestershire sauce
½ tsp crushed red pepper flakes
¼ tsp garlic powder
¼ tsp salt
6 (2oz) whole wheat rolls, to serve (optional)
- Preheat the oven to 350°F. Set out a Dutch oven with a lid.
- For the rub: In a cup, mix the paprika, chili powder, cumin, dry mustard, garlic powder, and salt and pepper. Coat the pork loin all over with the rub and place in the Dutch oven. Carefully pour the broth and cider vinegar around the pork.
- Cover and bake for 2 hours to 2 hours and 20 minutes, until the pork is cooked through and easily breaks apart with a fork but still looks moist.
- Remove the pork from the oven and place in a shallow baking dish, reserving the pan juices. Set aside to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.
- While the pork bakes, make the sauce. Put the tomato purée, onion, cider vinegar, sugar substitute, Worcestershire sauce, crushed red pepper, garlic powder and salt in a heavy, medium saucepan and bring to a simmer over medium heat. Reduce the heat to very low and simmer, uncovered, stirring frequently, for 10 minutes to blend the flavors. Remove from the heat. Reserve ½ cup for dipping.
- Mix the pan juices and the remaining sauce with the pulled pork. Season to taste with salt. Serve sandwiched in the rolls, if you like, with the reserved sauce.