Description
Tender, flavorful pulled pork made healthy! Slow-cooked pork shoulder braised in a savory blend of spices and served on whole wheat buns or lettuce wraps with your favorite toppings.
Ingredients
Scale
- 2–3 lb boneless pork shoulder (Boston butt), trimmed of excess fat
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth (low sodium)
- 1/2 cup apple cider vinegar
- 1/4 cup tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Whole wheat buns or lettuce wraps, for serving
- Optional toppings: coleslaw (light mayo version), sliced avocado, pickled onions
Instructions
- Prepare the Pork: Pat the pork shoulder dry with paper towels. Season generously with salt and pepper.
- Sear the Pork: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until nicely browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
- Sauté the Vegetables: Add the chopped onion, garlic, red bell pepper, and green bell pepper to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot.
- Add Remaining Ingredients: Stir in the diced tomatoes (undrained), chicken broth, apple cider vinegar, tomato paste, Worcestershire sauce, smoked paprika, chili powder, cumin, dried oregano, garlic powder, onion powder, and cayenne pepper (if using) to the pot with the vegetables. Mix well.
- Return the Pork: Place the seared pork shoulder back into the pot, nestling it down into the braising liquid. The liquid should come about halfway up the sides of the pork. If needed, add a little more chicken broth to reach that level.
- Bring to a Simmer: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it cook for 6-8 hours, or until the pork is incredibly tender and easily shreds with a fork.
- Check for Tenderness: After 6 hours, check the pork for tenderness. If it’s not quite shredding easily, continue to cook for another hour or two.
- Remove the Pork: Once the pork is cooked to perfection, carefully remove it from the pot and place it on a large cutting board. Let it rest for about 10-15 minutes before shredding.
- Shred the Pork: Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue.
- Reduce the Sauce (Optional): While the pork is resting, you can reduce the braising liquid in the pot to concentrate the flavors. Bring the liquid to a simmer over medium heat and cook, uncovered, for about 15-20 minutes, or until it has thickened slightly. Be careful not to burn it!
- Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or a pinch of cayenne pepper for extra heat.
- Combine Pork and Sauce: Add the shredded pork back into the pot with the sauce. Stir well to coat the pork evenly with the sauce.
- Serve: Serve the healthy pulled pork on whole wheat buns or in lettuce wraps.
- Add Toppings: Top with your favorite healthy toppings, such as coleslaw made with light mayonnaise, sliced avocado, or pickled onions.
- Enjoy!
Notes
- Don’t rush the cooking process. The key to tender and flavorful pulled pork is slow cooking.
- Use a meat thermometer. The pork should reach an internal temperature of 195-205°F (90-96°C) for optimal tenderness.
- Customize the sauce to your liking.
- Pulled pork is a great make-ahead dish.
- Leftover pulled pork can be frozen for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 360 minutes