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!
We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.
Cook time: 4 hours on high or 8 hours on low
Yield: 10 servings
Serving size: Heaping ¾ cup, about 4 ounces
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.
Per Serving: (Heaping ¾ cup, about 4-ounces)
Calories from fat: 71
Saturated Fat: 3g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.