Classic slow cooked recipe for Southern pulled pork that is the star of the main meal with plenty of leftovers for sandwiches and lunchboxes. Perfect for holiday get-togethers!
What Southerner does not love barbecue? This classic recipe for pulled pork is one of my “redone” favorites using healthier ingredients.
It is slow-cooked in the oven…who has a smoker in the backyard, after all? No worries, as the results turn out just as tender!
This dish is just perfect for serving guests or a chilly/rainy weekend at home.
The delightful smell of slow-cooked pork wafting through the house all day is sure to get your mouth watering.
Most pulled pork recipes use brown sugar in the rub and simmer the pork butt in a bath of apple cider.
This healthier version ditches the sugar and uses homemade chicken stock instead. The flavor is even better with far less carbs!
Love this barbecue favorite but wondering whether pork is a healthy? The linked article describes the preparation approaches of traditional cultures to put your mind at ease!
If you like to eat your pulled pork on a bun, be sure to serve healthy versions like these sourdough hamburger buns.
This homemade barbecue sauce is tasty on top and avoids the high fructose corn syrup versions from the supermarket.
Classic Southern Pulled Pork Recipe (sugar free)
Classic slow cooked recipe for Southern pulled pork that is mouthwatering and crowd pleasing as a main meal with plenty of leftovers for sandwiches and lunchboxes.
Sprinkle the pork with the rub ingredients. Cover with natural beeswax food wrap and let sit for 2 to 6 hours in the refrigerator.
Preheat oven to 275 F/ 135 C degrees.
Heat the lard over medium heat in a large cast iron skillet. Brown the pork on all sides.
Remove and place in large dutch oven or roaster.
Saute onions until soft and place on top of the pork roast. Pour the chicken stock into the roaster, cover and bake until falling apart tender. 5 – 7 hours.
Let meat set for at least 10-15 min after coming out of the oven, then shred w/ large fork discarding bone and surplus fat.
Serve with the juices from the pan or homemade barbecue sauce.