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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.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
cook uncovered 45 minutes
Total Time 5 hours 35 minutes
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
  • 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.
🧊 Storage & Reheat
  • 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
Nutrition Facts (Per Serving)
(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.