Southern Pulled Pork Recipe (oven baked, sugar free)

by Paula Jager Updated: April 16, 2018 Affiliate linksMain Course, RecipesComment: 1

What Southerner does not love barbecue? This classic recipe for pulled pork is one of my “redone” favorites using healthier ingredients. It is oven baked for convenience (who has a smoker in the backyard?), but the results turn out just as tender.

This dish is just perfect for a crowd 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.

Homemade Pulled Pork

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 and not a (flavor) beat was missed!

Love pulled pork but wondering whether pork is healthy to eat? The in-depth linked article describes the preparation methods used by healthy ancestral cultures to put your mind at ease!

Enjoy!

5 from 1 vote

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.

Author Paula Jager

Ingredients

4-6 lb pork shoulder or butt preferably grassfed, bone in
1-2 Tbl lard
1-2 large onions sliced and separated into rings
1.5 cups chicken stock

For the Rub

sea salt coarse
black pepper freshly ground
garlic powder ground
paprika ground
cayenne ground
mustard ground, preferably organic

Instructions

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. I serve this with sauted purple cabbage and apples in the fall and winter and coleslaw in the summer.

Paula Jager

Paula Jager CSCS and Level 1 CrossFit and CF Nutrition Certified is the owner of CrossFit Jaguar. Her exercise and nutrition programs yield life changing results.

https://crossfitjaguar.com/