When Can Babies Eat Barbecue pork, with sauce? (8+ Months WHO Safety, Allergens & USDA Nutrients)

Slow-cooked, succulent pork, often pulled or shredded, generously coated in a tangy, sweet, and smoky barbecue sauce, a beloved comfort food. --- RECIPE --- Servings: 6-8 Prep Time: 20 minutes Ingredients: - 3 lbs pork shoulder (Boston butt) - 1 tablespoon olive oil - 1 large onion, sliced - 1 cup chicken broth - 1.5 cups barbecue sauce (your favorite) - 1 tablespoon apple cider vinegar - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Salt and black pepper to taste Instructions: 1. Pat pork shoulder dry and season generously with salt, pepper, smoked paprika, and garlic powder. 2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear pork on all sides until well browned. Remove pork and set aside. 3. Add sliced onion to the pot and cook until softened, about 5-7 minutes. 4. Return pork to the pot. Pour in chicken broth, barbecue sauce, and apple cider vinegar. Bring to a simmer. 5. Cover the pot and transfer to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until the pork is fork-tender and easily shredded. 6. Remove pork from the pot and shred it using two forks. Return shredded pork to the sauce in the pot and stir to combine. Taste and adjust seasoning. 7. Serve hot on buns, with coleslaw, or as desired. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.