Sometimes the best things take a little time, and this recipe is one of them! The rub for this pulled pork dinner is packed with flavor and is absolutely divine. For this dish, we recommend a low-sugar barbecue sauce like Stubb's Original All-Natural Bar-B-Q Sauce. You can serve this pulled pork piled up on a whole-wheat bun, or make it “open faced” and pile our Skinny Coleslaw recipe on top. Or, skip the bun and serve with Whole-Wheat Cornbread Muffins.
» Serve our Skinny Country Green Beans alongside this classic BBQ recipe.
Pro tip: The best shredding meat is pork shoulder, but we used a pork loin because it's lower in fat. The loin is tender, however, so it will still shred, just maybe not as easily as a pork shoulder would!
- 1 tablespoon garlic powder
- 1 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 2½ pounds center cut pork loin, trimmed of fat and silver skin
- 2 small onions, quartered
- 1 cup low-sodium chicken broth
- 1 cup all natural BBQ sauce
- In a small mixing bowl, stir together the garlic powder, brown sugar, chili powder, salt, cumin, cinnamon, and black pepper.
- Pat the pork dry with paper towels, and cut the loin into 3-4 large pieces. This will speed up cooking time and make the pork more manageable to shred.
- Pour the dry rub onto a baking sheet, or in a large bowl, and coat the pork in it, making sure to get all sides.
- Place the onions at the bottom of the slow cooker, and the pork on top of them. Pour the chicken broth around the pork.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the pork is cooked and fork tender. Using tongs, remove the cooked pork from the slow cooker onto a cutting board or baking sheet and shred with two forks.
- Place a fine mesh strainer over a large mixing bowl and pour onion and liquids out of the slow cooker, reserving the liquids. Discard the onions, or serve with the shredded pork as desired.
- Put the shredded pork back into the slow cooker and stir in the BBQ sauce with ¼ to ½ cup of the reserved cooking liquid, enough to moisten the meat.
Calories from fat: 71
Saturated Fat: 3g
The nutrition content of recipes on Popculture.com have been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.