Check the label of your pork to make sure it wasn’t injected with a sodium broth. Fresh pork is more likely to be low-sodium.
We selected fresh pork with no added sodium to yield a nice low-sodium roast.
- ½ cup cider vinegar
- ¼ cup chopped onion
- 1 tsp. low-sodium Worcestershire sauce
- 1 tsp. Tabasco sauce
- 3 lb pork shoulder roast, boneless with fat trimmed off
- ½ tsp Liquid Smoke
- 1 Tbsp sugar
- 1 tsp paprika
- ¼ tsp black pepper
- 2 Tbsp. no-salt ketchup
- In a large bowl, combine cider vinegar, chopped onion, Worcestershire sauce, and hot pepper sauce. Add the pork roast.
- Cover and marinate in refrigerator for at 6 to 10 hours. Turn occasionally to keep roast coated with marinade.
- Remove the pork from the marinade. Scrape the onion back into the marinade.
- Lightly pat the roast dry with paper towels.
- Pour the marinade into a slow cooker and add the Liquid Smoke.
- Place a slow cooker meat rack or ring of foil in the bottom of the slow cooker.
- Combine the sugar, paprika, and pepper in a cup.
- Rub the pork roast with the seasoning mixture and place on the rack in the slow cooker. Cover and cook on LOW for 7 to 9 hours, or until very tender.
- When the pork is very tender, transfer it to a cutting board and cover with foil to keep warm. Skim the fat from the surface of the cooking liquid in the crock pot.
- Stir in the ketchup; then pour into a bowl.
- Using 2 forks, pull the pork apart into shreds, or chop it into small pieces.
- Serve the sauce separately. Note: the sauce will be very thin. If desired, you can thicken it before serving: add a little cornstarch and boil for 2 minutes.
Note that sodium percentages depend on which daily reference you use. The estimated 70mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 7% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
