Low Sodium Succulent BBQ Pork

Indulge in the smoky, sweet, and tangy flavors of Low Sodium Succulent BBQ Pork, a heart-healthy twist on a classic favorite. This recipe features tender, slow-cooked pork shoulder infused with a rich, homemade low-sodium BBQ sauce made from tomato paste, apple cider vinegar, honey, and aromatic spices like smoked paprika and garlic powder. The key to its irresistible flavor lies in the perfect balance of natural sweetness and bold spices, all without relying on excess salt. Whether cooked low and slow in a crockpot or braised to perfection in a Dutch oven, this dish delivers melt-in-your-mouth texture ideal for shredding and soaking up the robust sauce. Serve it on whole-grain buns, crunchy lettuce wraps, or paired with roasted veggies for a guilt-free BBQ feast. Perfect for those seeking big flavor while keeping their sodium intake in check!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 3 pounds Pork shoulder (boneless)
• 6 ounces Low sodium tomato paste
• 0.5 cup Apple cider vinegar
• 0.25 cup Honey
• 0.5 cup Unsalted chicken stock
• 1 tablespoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 1 tablespoon Olive oil

Directions

Step 1

Prepare the pork by trimming visible fat from the pork shoulder. Pat the meat dry with paper towels for better seasoning adherence.

Step 2

In a small bowl, combine smoked paprika, garlic powder, onion powder, ground black pepper, and cayenne pepper (if using). Rub the spices evenly over the pork to create a flavorful crust.

Step 3

In a large skillet, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This seals in juices and adds flavor.

Step 4

Transfer the seared pork shoulder to a slow cooker (or a large Dutch oven if cooking in the oven).

Step 5

In a mixing bowl, whisk together tomato paste, apple cider vinegar, honey, and unsalted chicken stock until smooth. Pour the mixture over the pork.

Step 6

If using a slow cooker, set it to low and cook for 8 hours. If using the oven, preheat to 300°F and cook covered for 4 hours, basting occasionally with the sauce.

Step 7

Once cooked, the pork should be fork-tender. Use two forks to shred the pork directly in the sauce, allowing it to absorb the BBQ flavors.

Step 8

Taste and adjust for seasoning if needed (you can add more black pepper or a splash of vinegar for tang).

Step 9

Serve warm on whole-grain buns, lettuce wraps, or alongside roasted vegetables for a hearty, low-sodium BBQ meal.

Nutrition Facts

Serving size	(1857.6g)

Amount per serving	% Daily Value*
Calories	3939.7

Total Fat 288.0g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 952.5mg	0%
Sodium 905.9mg	0%
Total Carbohydrate 95.7g	0%
Dietary Fiber 11.3g	0%
Total Sugars 74.9g
Protein 255.3g	0%

Vitamin D 0IU	0%
Calcium 239.1mg	0%
Iron 20.3mg	0%
Potassium 5539.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 25.6%

Carbs: 9.6%