This is cheater pulled pork bbq as nothing replaces open pit wood smoked pork butt with its red smoke ring, BUT I don't have access to that on a weekday afternoon in my backyard in April. Nor do I live in Texas!

This killer slowly braised fork tender pork is wonderful. All you need is a covered skillet and some time! A really delicious meal.

My husband LOVES pulled pork with this homemade sauce. I never use store bought barbecue sauces, they are awful once you've tried this one.

I also have a more serious sauce version if you are really into good sauce - BariatricEating's No Sugar Barbecue Sauce

  • 3 pounds boneless Boston pork roast, also known as a pork butt, cut into large chunks, each about the size of half an apple
  • Barbecue rub made with 1 tablespoon each, smoked paprika, garlic powder, black pepper, kosher salt, and Cajun seasoning
  • Olive oil
  • 12 ounce can of beer or 12 ounces chicken broth
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, chopped
  • 2 cups Heinz low sugar ketchup or Simply Heinz
  • 3 to 5 tablespoons chili powder - buy a fresh jar
  • 3 tablespoons prepared mustard - I use Dijon or Gulden's
  • About half a jar Smucker's Sugar Free Preserves or Jelly (Grape or Apricot or Strawberry or Blackberry or Raspberry... they're all great for sauce!)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Liquid Smoke
  • Salt and pepper

  • Generously coat pork chunks in your homemade rub, then sear in olive oil in a heavy covered skillet or Dutch oven - take your time to get a nice browned crust on all sides.
  • Add beer to the pan, pouring around pork to not disturb the sear and rub, lower heat, cover and simmer, for 3 to 4 hours, until you can press on pork with a large spoon and it is soft and separates or shreds.
  • Sauté the onion and garlic in the olive oil in a small saucepan until golden - stir in the ketchup, 3 tablespoons chili powder, mustard, preserves, Worcestershire, liquid smoke, season to taste with salt and pepper. Add additional chili powder at this time, to your taste.
  • Cook, partially covered, until bubbling and thick, 20 to 30 minutes. Set aside to sauce your meat.

  • Pour off all but 1 cup braising liquid from pork, fork shred the pork and toss with enough sauce to lightly coat. Serve with more sauce on the side.
January 05, 2023
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk