This 21 Day Fix Pulled Pork with Maple BBQ Sauce is so delicious and yet so insanely easy! Make it in your Crock Pot or your Instant Pot, and use my homemade BBQ sauce for extra flavor. This post contains affiliate links for products I am obsessed with.
Confession #111 – I’ve been known to eat Sweet Baby Ray’s BBQ sauce by the spoonful.
Are you gagging? I’m sorry.
My husband thinks it’s gross. Not the BBQ Sauce, just me eating it alone. You know, like without the BBQ.
And I totally know how processed and bad for you it is…I really do. But it’s so damn good.
Anyway, this might be why I had such trouble making a clean, fix approved homemade BBQ sauce last year. It was right around Father’s Day and I was determined to make one so all the dads could enjoy it at our cookout.
Four, maybe five failed attempts later, I quit. Nothing tasted the way I wanted it to.
I bought my bottle of Sweet Baby Ray’s, defeated and sad.
But just recently someone in my challenge group said the BBQ sauce from the Core De Force recipe book was amazing. And this is a woman who loves food as much as I do.
So I decided to try it…and I tweaked it just a little to make it gluten-free. I also cooked it awhile until it was the thickness that I liked.
OMG, you guys.
8 billion times better than anything I made last summer.
I am sad that I don’t have better pictures of this entire meal, but I seriously didn’t think I would love it as much as I did.
Anyway. You could cook this Pulled Pork in your Instant Pot or your Crock Pot. I made it in the Instant Pot recently and it was SO fast. That Sunday, the day had totally gotten away from me. And yet, I was able to have Pulled Pork on the table in around an hour.
And it’s the perfect vessel for the delicious and clean BBQ sauce, so you know, you don’t have to eat it with a spoon.
Unless you want to.
It’s totally cool by me.
Yields: 6-8 servings
Serving Size: 2/3 cup of pork
- 4 tsp olive oil
- 3-4 pound pork shoulder or roast, fat trimmed or sub 2 -3 pound pork tenderloin
- 2 cloves of garlic, minced
- 1/2 sliced onion (optional)
- sea or Himalayan salt
- garlic powder
- 1 cup chicken or veggie stock
- 1/2 cup tomato paste
- 1/3 cup water
- 1/4 cup of coconut aminos
- 3 Tbsp pure maple syrup
- 2 Tbsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- sprinkle of sea or Himalayan salt and black pepper
- For the Instant Pot: Cut your pork into smaller sections to make cook time faster. Make slits into pork slices and stuff with minced garlic. Sprinkle spices over both sides of the meat and set your IP to saute. Add olive oil to the bottom of your pot. When heated, add pieces of the pork, browning on both sides. Do this in small batches so you don't overcrowd your pot. Once you are finished, add the pork back into the pot and add onions if using. Pour stock over top. Set to manual for 60 minutes. When cook time is up, switch to natural release. Drain and shred pork and mix in BBQ sauce. Adjust seasonings as desired.
- For the Slow Cooker: Make slits into pork roast and stuff with minced garlic. Rub olive oil over meat and season well with salt, pepper, and garlic powder. **If you have time, sear each side of the pork in a large pot. If you don't have time, it's totally fine to skip this step. Place roast in crock with onions, if using, and stock. Cook for 8 hours on low. Drain and shred pork and mix in BBQ sauce. Adjust seasonings as desired.
- For the BBQ Sauce: Combine all ingredients into a small saucepan and simmer over low heat until desired thickness. Adjust seasonings as desired.
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