I’m a huge fan of pulled pork (who isn’t really?) 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=”https://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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Rowena says
This is my third time making this! Its awesome, thank you! Along with your blueberry streusel cake – I”m sorted for dinner tonight!
cimmaryn says
Hey, I want to cook this, but I gave my crockpot to my son! Any suggestions for cooking this in the oven?
Mellissa Sevigny says
You can cover it and cook it in the oven for about 4 hours at 350!
De says
Made this a few days ago because it’s been a long time since I’ve had BBQ. I had a 6 lb Boston butt roast so I doubled the rub ingredients but I didn’t double the sauce. Unfortunately it did not seem to have much flavour. It’s sitting in my fridge till I figure out what to do with it. Should I mix up another batch of bbq sauce and add it in?
Tim says
Huge thank you! for all the recipes not just this one!!!! you are a legend!
JQ says
Melissa, what do you think about using a pork loin roast instead of pork shoulder? I happen to have one on hand. Will it dry out too much?
Peggy Hughes says
Wow! This is delicious barbecue! I didn’t have the ketchup, so I used tomato paste. Otherwise I followed the recipe exactly. Put it on for dinner some morning. Your whole family will love it!
Mellissa Sevigny says
Thanks for the endorsement Peggy! We loved this recipe too!
Alicia says
What sugar substitute do you use? I have an Erythritol/Stevia blend that I use, but I want to make sure of my measurement conversion before I make the sauce. Do you use Erythritol, Xylitol, Splenda, Truvia? All of them measure differently against what I use. Thanks!
Kelly says
Do you think it would be possible to sub chicken breasts for the pork?
Mellissa Sevigny says
You could, but chicken thighs would be even better!
Jana says
I made this pork over the weekend for Father’s Day and it was a HUGE hit! Everyone said it was delicious and we have some left over to put on top of salads for the week. I made this and the chocolate covered strawberry cheesecake from Carolyn and it was just the PERFECT weekend. I’m not one for caps… this is serious business. :) Thank you for this delicious recipes! It will become a regular staple around here.
Jana says
Just coming back to say thanks again. Just made this to give out to a friend who had surgery, another with a baby soon coming, and had enough left for me and the husband. This is the most amazing meal… it comes out perfectly every time. Thank you so much.
Erik says
Being in Kansas City, BBQ is king. I have mastered a low carb bbq rub for the smoker. I start with a 8-10 lb pork butt
1 tblspoon
Garlic Powder
Onion Powder
Paprika
Cheyanne
Salt
Pepper
3 Table spoons of Chili powder
3 table spoons of the splenda equavilant of brown sugar
Rub the mixture on liberally and let rest over night, then cook (preferably smoke) at about 225 for 1.5 hours/lb.. Cover with foil about half way thru… NOM NOM NOM
Mellissa Sevigny says
Thanks for sharing this recipe Erik! We’ll have to try it when we finally get a smoker this summer!!!