I’m a huge fan of pulled pork (who isn’t really?)Â Succulent and tender, loaded with sweet and tangy flavor, it’s mmm… mmm…good!
Here in South Carolina you can pretty much find a BBQ joint that serves pulled pork on every corner. The problem with getting it at a restaurant is the sugar-laden BBQ sauce, which will knock you out of ketosis faster than you can say “Porky Pig.”
So what’s a low carbin’ BBQ lovin’ Yankee to do? Well you might think you need a smoker or other fancy equipment to make a decent pulled pork at home, but you’d be wrong. All you need is a crock pot, aka. slow cooker and you could be enjoying some keto-friendly pulled pork in just a few short hours.
It may not win you any fancy BBQ trophies over on the Food Network (or maybe it would), but trust me when I say that no one you serve it to is going to care whether it’s been slow smoked for 24 hours over reclaimed Noah’s Ark lumber that’s been cured with the tears of 1,000 Unicorns or not.
It’s luscious, and flavorful, and best of all, super easy!
[pinterest text=”Slow Cooker Pulled Pork – a low carb and gluten free main dish recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2014/02/pulledpork2small-500×665.jpg”]
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Slow Cooker Pulled Pork – Low Carb and Gluten Free
- Yield: 12 servings 1x
Description
A simple and delicious keto-friendly pulled pork recipe made in the slow cooker.
Ingredients
For the pulled pork:
- 3lb boneless pork shoulder (aka. Boston Butt)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp ground allspice
- 1/2 tsp celery salt
- 1/8 tsp ground cloves
- 1/2 tsp mustard powder
- 1/2 cup water
For the BBQ sauce:
- 1/2 tsp ground allspice
- 1/4 cup prepared yellow mustard
- 2 tsp hot sauce (I used Frank’s Red Hot)
- 3 Tbsp apple cider vinegar
- 3 Tbsp low sugar ketchup
- 4 Tbsp granulated sugar substitute
- 1/2 tsp xanthan gum
Instructions
For the pulled pork:
- In a small bowl, combine the onion powder, garlic powder, salt, pepper, paprika, allspice, celery salt, cloves, and mustard powder. Mix well. Rub the spice mixture all over your pork. Add the water to a large crock pot. Place the spice rubbed pork in the pot and cover. Cook on high for four hours, or until tender and falling apart. Remove the meat from the crock pot, leaving the juices behind. Shred the meat with clean hands, or use two forks to “pull” it apart.
For the sauce:
- Skim the solids and visible fat from the top of the liquid and discard. Add all of the sauce ingredients to the remaining liquid in the crockpot, whisking until smooth. Cover and cook on high for about 10 minutes or until slightly thickened. Add the meat back to the sauce and stir until fully coated. Serve hot.
Notes
Approximate nutrition info per serving: 265 calories, 16g fat, 1g net carbs, 20g protein
Nutrition
- Serving Size: Approximately 3/4 cup shredded meat and sauce
Serve with Keto Broccoli Slaw and Jalapeno Cheddar Muffins for the perfect BBQ dinner!
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Kris Zuppa says
Don’t know what flavor the sauce is supposed to be, but definitely try it first before you add your pulled pork. Neither my husband nor I liked the flavor.
★★
Deb Nicholas says
Melissa I have an 8 pound pork shoulder for lots of company coming. I can easily double or triple the ingredients but what about the cook time in the slow cooker?
Thanks!
★★★★★
Mellissa Sevigny says
it depends – you can cut it into smaller pieces but you may need to add a couple of hours still.
Hank Shrader says
This recipe was absolutely amazing until I added the BBQ sauce and wasted my butt roast. Try this sauce recipe out first before you put it on your delicious roast.
★★
Janae says
Would this work in an pressure cooker (aka instant pot?)
Amy says
I thought this recipe was too heavy on the mustard. I ended up having to add liquid smoke and then some packaged BBQ sauce to make it palatable to my family. I’m all for keto but I thought this missed the mark. Sorry!
★★
Mellissa Sevigny says
Thanks for the feedback, sorry you weren’t a fan of it.
Robinson Rebecca says
Hi! I’m wondering what I did wrong – mine tasted very mustardy as well…but my main problem was all the fat – oh my goodness – globs Of fat everywhere, is that how it’s supposed to be? Thank you!
Joyce says
I made this and it was delicious. I made a double batch and am so glad I did. The whole family loved it. I usually have to tweak recipes and was all set to do the same with this one. I started with the BBQ sauce thinking I only need half the amount of sugar substitute. Nope. The recipe is perfect the way it’s written. We had it on Romain Lettuce leaves rolled up. Thank you so much for this recipe. It’s a keeper.
★★★★★
Talin Mirzayan says
OMG this was delish! we ate without the sauce..so so tasty and full of flavor, i also add some red pepper flakes! THANK YOU!
★★★★★
DAE says
Loved this. The pork was great even before the sauce. That spice rub really did a nice job. I used a little less substitute sugar and a little less hot sauce and really love how it came out. Thank you!!!
★★★★★
Rita M Carmona says
I have made this 3 times now and really love it!!!
★★★★★
Alison says
Delicious, thank you for sharing!!
★★★★★
Dave says
I made this but for some reason the sauce ended up tasting like each individual indgredient rather than a unified flavour; any ideas as to why or how I can rectify it?
Jay says
The meat in its own definitely lacks flavor but once added to the sauce its delicious.
I added a bit of Bai pineapple juice and more water and it came out fantastic.
★★★★
Meredith Wachter says
Does this freeze well, or have you tried? I want to do a month long meal prep with smaller portions.
Dalanra says
I followed the recipe and I found it terribly dry. There was not enough liquid in the crockpot. I expected the assortment of spices were going to create a great flavor. No.No.No. Very disappointing.
KC says
How much water do put in the crock pot with the meat?
Barbara says
Hi
I’m curious about what the prepared mustard is? Did I miss something?
Love love love your recipes.
Kathy Shires says
Can you cook on low? And for how long?
Mellissa Sevigny says
6 – 8 hours on low I’m guessing, depending on the size of your roast!