Has our trip stateside put you in the mood for another delicious dish from the US? Then you’re going to love our BBQ pulled pork. This slimming-friendly take on the American classic mixes tender pork with a rich and smoky home-made sauce to make a mouth-watering meal that’s perfect for late-summer barbecues.
The secret to making pulled pork that falls apart beautifully is keeping things low and slow. We’ve slow-cooked the pork for five hours – leaving you with plenty of time to relax while the oven does its thing – and then finished it off on the barbecue to get those charred edges that give the dish its authentic smoky flavour.
We think this BBQ pulled pork tastes fantastic over crispy baked potatoes, but it’s also brilliant on a bap or spooned over Slimming World potato wedges to mix up your nacho-style feast. And the homemade sauce isn’t just perfect for pork – it tastes sensational over any barbecued meat, or you can mix it with shredded jackfruit to make a tasty vegan dish that can be enjoyed with all the barbecue trimmings.
This recipe is just one of the tasty meals you’ll find in the new issue of Slimming World Magazine. We’ll take a look at what’s inside the new mag – plus how you can get your hands on a copy – further down the post. But first, it’s time to grab a fork and tuck into our crowd-pleasing BBQ pulled pork recipe.
Slimming World BBQ Pulled Pork
ready in 5 hours 35 minutes
What you need:
1½ tsp smoked paprika
1½ tsp ground cumin
½ level tsp sweetener granules
1kg lean pork shoulder, visible fat removed
4 baking potatoes
low-calorie cooking spray
200g barbecue sauce (see recipe below), warmed
For the slaw:
½ red cabbage, cored and finely sliced
2 eating apples, cored and finely sliced
1 red onion, finely sliced
½ small pack fresh parsley, leaves chopped, reserving some to serve
1 tbsp red wine vinegar
1. Preheat your oven to 150°C/ fan 130°C/gas 2. Mix together the spices and sweetener with ½ tsp salt, then rub all over the pork. Line a roasting tin with a large piece of foil, ensuring there is plenty overhanging the edges of the tin. Add the pork with 200ml water. Bring the foil up and over the pork, and scrunch the sides together to make a tightly sealed tent. Cook for 5 hours, until the pork is really tender.
2. Meanwhile, prick the potatoes all over with a fork. Microwave for 6 minutes on high, or until tender. Spray with low-calorie cooking spray and season with salt. Wrap each potato in a piece of foil.
3. Light your barbecue coals. When the pork has around 10 minutes left to cook, place the potatoes in the barbecue embers and cook for 30 minutes, turning halfway, to get crispy skins.
4. Remove the pork from the oven and discard the foil. Brush all over with 3 tbsp barbecue sauce. Cook the pork on the barbecue for 15-20 minutes, or until crisped up all over, turning occasionally. Meanwhile, mix together all the slaw ingredients, season lightly and set aside.
5. Remove the pork from the barbecue and, using 2 forks, shred into bite-size pieces. Put in a large bowl and fold through 120g warmed barbecue sauce. Unwrap the potatoes, then split and divide between 4 plates with the slaw. Spoon the pulled pork over the potatoes with the remaining barbecue sauce, then scatter the slaw with the reserved parsley to serve.
Slimming World barbecue sauce recipe
2 garlic cloves, crushed
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce or vegetarian alternative
1 tsp mustard powder
1 tsp smoked paprika
1 tbsp no-added-sugar orange squash
1 level tsp sweetener granules
1. Place a non-stick saucepan over a medium-high heat. Add all of the ingredients to the pan. Season lightly and bubble gently for 10 minutes, stirring occasionally, and serve warm.
2. Allow any unused sauce to cool and tip into an airtight container – it will keep in the fridge for up to 1 week.
Get a FREE digital edition of Slimming World Magazine
The September/October edition of Slimming World Magazine is out now, and it’s chock-full of delicious, slimming recipes, like this BBQ pulled pork, stunning real-life success stories and tips and strategies for handling tricky times. Here are a few highlights I found while I was flicking through…
- 7-day eating plan – Curry, casserole, burgers, pasta bake… A week of tasty, easy-to-make meals will relight your Food Optimising fire.
- Real-life success – Mum-of-three Kirsty Rigby is in the swing of family life since losing over 7st!
- Emotional eating – Get quizzing to discover your comfort food triggers – plus ways to tackle them and get back on track.
- Brilliant barbecue – From pulled pork to piri-piri chicken – light up the coals and enjoy an al fresco family feast. We’ve got our fingers crossed for some sunshine!
You can pick up a copy of the new magazine from newsstands right now – and if you’re a member of a Slimming World group or our virtual service, you can get a digital edition absolutely free! Your local Consultant will be happy to tell you how to download the new issue.
Will you be lighting up the grill to try this barbecue favourite? We’d love to hear what you think of our BBQ pulled pork recipe and the latest issue of Slimming World Magazine. Let us know on the blog or share on social using #theSlimmingWorldblog.
If you’re looking for more slimming recipes, our members-only website and app is packed with slow-cooked suppers and filling meals for the grill. You can find out more about joining Slimming World here.