Description
A simple and delicious recipe for Keto Pulled Pork cooked in a slow cooker, perfect for low-carb meals.
Ingredients
- 4-5 lb boneless pork shoulder (pork butt)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup low-carb BBQ sauce (sugar-free)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
Instructions
- Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture generously over all sides of the pork shoulder.
- Place the pork shoulder in a slow cooker.
- In a separate bowl, whisk together the low-carb BBQ sauce, apple cider vinegar, and chicken broth. Pour this mixture over the pork.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fall-apart tender.
- Carefully remove the pork from the slow cooker and place it on a large cutting board or in a shallow dish.
- Using two forks, shred the pork, discarding any excess fat.
- Skim any excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and stir to coat with the sauce.
- Serve hot as desired (e.g., in lettuce wraps, over cauliflower rice, or in keto buns).
Notes
- Ensure your BBQ sauce is sugar-free and low in carbohydrates to maintain the keto aspect of the recipe.
- Adjust cooking time based on your slow cooker and the size of the pork shoulder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.