Low-and-Slow Smoky BBQ Pork Slices
Like pulled pork—but in thick, tender slices. Caramelized edges, sticky glaze, deep smoky flavor. Slow-Baked Smoky, savory, sweet, Fork-tender, juicy, sticky-edged meat with BBQ glaze finish.
Servings 4 -6 people
Calories 375kcal
Ingredients
- For the Pork:
- 2½ -3 lbs boneless pork shoulder or blade slices (1 to 1.5 inches thick) 1.1–1.4 kg
- 1 tbsp olive oil or avocado oil for baking dish
- Dry Rub:
- 1 tbsp brown sugar or sugar-free brown sweetener e.g., erythritol blend
- 1 -2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- For Baking Liquid:
- ¼ cup apple juice or broth optional but recommended
- Finishing Glaze:
- 1 cup BBQ sauce of choice store-bought or homemade
- Optional: 1 tbsp reserved pan juices or apple cider vinegar for added depth
Instructions
- Preheat the Oven
- Set oven to 275°F (135°C).
- Lightly oil a large baking dish to prevent sticking.
- Prepare the Pork
- Pat pork slices dry with paper towels for better browning.
- In a small bowl, mix all dry rub ingredients until combined.
- Rub spice mix evenly over all surfaces of each pork slice.
- Assemble the Dish
- Lay pork slices in a single layer in the greased baking dish.
- Pour ¼ cup apple juice or broth around the base of the dish (not over the meat).
- Cover tightly with aluminum foil or a snug-fitting lid.
- Bake Low & Slow
- Place in oven and bake covered for 4½ hours.
- The pork will become extremely tender—edges just starting to soften and juices pooling.
- Glaze and Caramelize
- Remove foil carefully to avoid steam burns.
- Increase oven temp to 350°F (175°C).
- Brush pork slices generously with BBQ sauce (top and sides).
- Return to oven uncovered for 45–60 minutes, basting once halfway through.
- 📝 Optional: Broil for the final 3–5 minutes if you want extra char and caramelization.
- Serve
- Let rest 5 minutes before serving.
- Spoon remaining glaze and pan juices over pork.
- Serve with classic sides like coleslaw, roasted vegetables, or low-carb cornbread.
Notes
Notes on Texture & Flavor
(Assuming 6 servings, 3 lbs pork total, standard BBQ sauce, and apple juice used) Nutrient
Approx. Amount
Calories
375 kcal
Protein
35 g
Total Fat
21 g
— Saturated Fat
7 g
Total Carbohydrates
9 g
— Dietary Fiber
1 g
— Sugars
6–7 g
Net Carbs
~8 g
Cholesterol
100 mg
Sodium
750 mg 🔍 Notes
- Texture: Similar to pulled pork — juicy, soft interior with crispy, caramelized exterior.
- Flavor: Deep BBQ flavor with balanced sweetness, smokiness, and spice. Optional apple juice adds subtle fruity depth.
- Fridge: Store leftovers in airtight container up to 4 days
- Freezer: Freeze sliced portions with extra sauce up to 1 month
- Reheat: Gently in a covered skillet over medium-low with a splash of broth or BBQ sauce
(Assuming 6 servings, 3 lbs pork total, standard BBQ sauce, and apple juice used) Nutrient
Approx. Amount
Calories
375 kcal
Protein
35 g
Total Fat
21 g
— Saturated Fat
7 g
Total Carbohydrates
9 g
— Dietary Fiber
1 g
— Sugars
6–7 g
Net Carbs
~8 g
Cholesterol
100 mg
Sodium
750 mg 🔍 Notes
- Carbs vary depending on BBQ sauce brand. For keto versions, net carbs may drop to 2–3 g per serving.
- Made with sugar-free sweetener? Subtract 4–6 g carbs from sugars/net carbs.
- Protein and fat values reflect pork shoulder/steak cut (moderate fat content).
- If using apple juice, ~4 g carbs are added per serving.
