Low FODMAP BBQ Pulled Pork and Slaw

One of the first pantry staples I tried to make when I went Low FODMAP was BBQ sauce. I don't think I have ever failed quite so hard at rescuing a recipe that ended up tasting like burnt sugar and smoke. I was so traumatized that I strayed away from one of my favorite condiments for months.

All that changed on my most recent birthday, when my (lovely) husband dropped a box of FODY Foods, Inc. products in my lap and I discovered how perfectly sweet, tangy and smoky their BBQ Sauce is. Dipping, glazing and, my favorite, drizzling, are now not only possible, but utterly delicious. 

This is a recipe that comes together simply, with a bit of prep and a slow braise in the oven. You could totally slap this on a Low FODMAP bun (I'm lookin' at you, Aussies, with your Baker's Delight Lofo Rolls!) and make it a sandwich, but I like it on a plate or in a bowl all the same. Crunchy, cooling, herbacious slaw, with tender shreds of pork and zesty sauce - everyday should be BBQ day. 


Low FODMAP BBQ Pulled Pork and Slaw

Serves 6

Boneless Pork Shoulder, about 2.5lbs
2 tbs FODY Hot BBQ Seasoning Mix
1 tbs smoked paprika
1 tbs salt
1/2 cup leeks, greens only, chopped
3 cups Low FODMAP broth/stock
1 tbs garlic infused oil
3 cups green common cabbage, shredded
1 medium carrot, peeled and shredded
1 bunch fresh cilantro, chopped
1/2 cup green onions, greens only, chopped
1/2 cup Low FODMAP sour cream
1/4 cup mayonnaise
Juice of one lime
1 tsp salt
1/2 tsp black pepper
1/4 cup FODY BBQ Sauce

Per Serve: Calories 469, Fat 35g, Sodium 9424mg, Carbs 11g, Sugars 7g, Fiber 2g, Protein 27g

Preheat the oven to 325(f). Mix together the FODY Hot BBQ Seasoning, smoked paprika, and the tablespoon of salt. 

Rub the pork shoulder generously with the seasoning, being sure to coat all sides evenly. 

Sear the pork shoulder in a heavy-bottomed, oven-safe pot on all sides, until there's a nice crust formed. Set aside. 

Add the garlic infused oil to the pot, along with the leeks, and sautee until the leeks have softened. Add the broth and scrape any brown bits from the bottom of the pot. 

Place the pork shoulder back in the pot, adding water if necessary to leave about 2 inches of meat exposed. Place in the preheated oven and braise for 4-5 hours, until the pork nearly falls apart when prodded. 

Mix together the sour cream, mayo, lime juice, black pepper and remaining salt until smooth.

Prep your slaw veggies and put in a large bowl.

Toss with the dressing until all the veggies are thoroughly coated. 

Shred the pork shoulder, and serve over the slaw, drizzled with FODY BBQ Sauce, and enjoy!

What's your favorite FODY Seasoning mix?