Low FODMAP Pulled Pork with BBQ Sauce
Shredded pork drenched in BBQ sauce and cooked all day long in the crock pot.
Servings: 6 Servings
Equipment
Ingredients
- 2-3 pounds pork roast
- 29 ounces tomato puree canned
- 1 cup brown sugar
- ½ cup apple cider vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- ½ teaspoon ancho chili powder
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Instructions
- In a 6-Quart crock pot, spray cooking spray to grease it. Add all the BBQ sauce ingredients. Stir until all BBQ ingredients are combined.
- If the pork roast is fatty, trim off any excess fat. Add the pork roast to the crock pot and cover. Cook on low heat for 8-10 hours or until an internal meat thermometer reads 195 degrees F. This is important because it needs to reach that temperature to break down connective tissues.
- Remove the cooked pork roast from the crock pot and place it on a cutting board. Allow the meat to rest before shredding. Use two forks to shred the meat. Place the shredded meat back into the sauce.
- Serve on top of a baked potato, gluten-free hamburger bun, or french fries.
Notes
Storage Notes:
Keep leftovers in an airtight container in the refrigerator and use within four days. Freeze cooled leftovers in a freezer-friendly container in the freezer. Use within four months for best results.
Serving Options:
Pulled pork can be served in a bun, slider bun, on a BBQ pulled pork rice bowl, nachos, or as a pizza topping.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 442kcalCarbohydrates: 31gProtein: 45gFat: 15gSugar: 28g
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