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”]
Serve with Keto Broccoli Slaw and Jalapeno Cheddar Muffins for the perfect BBQ dinner!
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- 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
- 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
- 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.
- 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.