Fructose Free BBQ Pulled Pork
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Learn more →Ingredients
8 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 2 tbsp garlic-infused olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp brown sugar
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried mustard
- ½ cup chicken broth
For the BBQ sauce
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- ¼ cup maple syrup
- 3 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1 tbsp tamari
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ½ tsp kosher salt, plus more to taste
For serving
- 4 scallions, green tops only, thinly sliced (optional)
Instructions
- 1
Heat the oven to 325°F (165°C). In a small bowl, stir together the smoked paprika, cumin, brown sugar, 1 tsp kosher salt, black pepper, and dried mustard to form the spice rub.
- 2
Pat the pork shoulder dry with paper towels. Rub the garlic-infused olive oil all over the surface, then press the spice rub evenly onto all sides.
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