Classic Pulled BBQ Pork 
Protein and B vitamins optimize your baby’s cell, brain, nervous system, and muscle development.
SERVES 6
PULLED pork is easy and tasty and perfect for a slow cooker, Instant Pot, or Dutch oven. If you’re short on time, use 1 cup of your favorite BBQ sauce mixed with 2 tablespoons of water instead of the homemade sauce below. Add hot sauce, if you desire, or simply ramp up the heat with a generous pinch of cayenne pepper. Serve on buns (dairy-free, if necessary) or rice, or with your favorite whole grain. This dish is traditionally served on soft white buns, which is yummy, but whole wheat buns are healthier.
SAUCE
1 large onion, chopped
½ cup cider vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup tomato paste
¼ cup light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ cup ketchup
Pinch of cayenne pepper (optional)
PORK
About 2 pounds boneless pork shoulder, rinsed and trimmed of all visible fat
1½ tablespoons cornstarch
• Prepare the sauce: In a medium bowl, mix together all the ingredients plus 2 tablespoons of water.
• Prepare the pork: Place the pork in a slow cooker, add the sauce, and turn until the pork is well coated. Cover and cook on LOW for about 5 hours, or until the pork is very tender and the meat gives easily when poked with a fork. (Note: The timing will depend on your slow cooker.)
• Transfer the cooked pork to a bowl and set aside to cool. Transfer the sauce to a medium-size saucepan and skim off as much fat as possible. If you have more than 1½ cups of sauce, simmer the sauce over low heat until reduced to that amount; otherwise, just bring it to a simmer. Dissolve the cornstarch in 1 tablespoon of water and add it to the sauce. Stir until the sauce thickens, then remove from the heat and set aside.
• As soon as the pork is cool enough to handle, shred it, using two forks and a small knife. Add the pulled pork to the sauce in the saucepan and reheat it over low heat. Place some of the pork in each of the buns, if using, and serve promptly.
1 cup pulled pork: Calories: 347 cals; Protein: 31 g; Carbohydrates: 18 g; Fat: 15 g; Fiber: 1 g; Sodium: 829 mg; B6: 1 mg; B12: 1 mcg; Niacin: 15 mg; Riboflavin: 0.4 mg; Thiamine: 0.9 mg, Copper: 0.2 mg; Phosphorus: 336 mg; Selenium: 49 mcg; Zinc: 3 mg; 1 CARB