Low-Sodium Pulled Pork

Makes 8 heaping servings with 270 mg sodium per serving

Ingredients:

·         5 lb. Boston Butt

·         4 tsp. Applewood flavored pork rub

            (Mine has 350 mg sodium per 2 tsp)

·         1 cup Apple Cider Vinegar

·         2 TBSP Tomato Paste (mine has 65 mg per TBSP)

·         1 cup packed dark brown sugar

Directions:

Coat meat with the Applewood rub and place fat-side down in a slow-cooker. Placing the fat side down helps the fat to render and the meat not stick to the bottom of the cooker. I don’t really know why, but Apple flavor goes so well with pork. Hence the Applewood rub and the Apple Cider vinegar.

 

Then, using a whisk, mix the sauce component: Vinegar, Tomato Paste, and Brown Sugar. The vinegar with break down the sugar and paste in a matter of seconds. If you like it less tart, add more sugar. This sauce is a great base for your home-made BBQ. Plus, it only has 130 mg of sodium in the whole amount of sauce! So, it is really a great option over bottled sauces, which may have that much sodium in one serving!

 

Pour the sauce over the meat until coated. Place the lid on the slow-cooker and cook on low for about 6 hours.

 

When it is done, you can pull the pork apart with a fork….or your fingers. It is so tender and juicy!!!