Nickel Allergy Friendly BBQ Pulled Pork
Total time5 hr 20 min
Prep time20 min
Cook time5 hr
4.6(24)
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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
- ¼ cup maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 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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