Vegetarian BBQ Pulled Pork

Total time5 hr 20 min

Prep time20 min

Cook time5 hr

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the pork

3 lb bone-in pork shoulder (boston butt)
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
See all
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.

For the BBQ sauce

1 can (14.5 oz) diced tomatoes, drained
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!