Are you craving a deliciously tender pulled pork recipe that won't derail your low-carb lifestyle? Look no further! This mouthwatering Low Carb Pulled Pork is about to become your new favorite meal – packed with flavor, incredibly easy to prepare, and guaranteed to satisfy your barbecue cravings without the carb guilt. Whether you're following a keto diet or simply looking for a healthier alternative to traditional pulled pork, this recipe will have you coming back for seconds (and thirds)!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds pork shoulder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup low-carb BBQ sauce
Instructions
- Remove the pork shoulder from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- In a small bowl, mix together paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub seasoning.
- Pat the pork shoulder dry with paper towels to ensure the seasoning adheres well.
- Generously coat the entire pork shoulder with the prepared dry rub, massaging the spices into the meat thoroughly.
- Place the seasoned pork shoulder into a slow cooker with the fat cap facing upward.
- Cover the slow cooker and cook on low heat for 8 hours, or until the meat is tender and easily pulls apart with a fork.
- Once cooking is complete, carefully remove the pork from the slow cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat or tough connective tissue.
- Drain excess liquid from the slow cooker, reserving a small amount if desired for moisture.
- Return the shredded pork to the slow cooker and mix with low-carb BBQ sauce until evenly coated.
- Serve hot, optionally with additional BBQ sauce on the side or with low-carb side dishes like cauliflower rice or zucchini noodles.
Tips
- Choose the Right Cut: Pork shoulder (also known as pork butt) is ideal for pulled pork due to its perfect fat content and tenderness.
- Room Temperature Matters: Always let your meat sit out for 30 minutes before cooking to ensure even seasoning and cooking.
- Dry Rub Technique: Massage the spices thoroughly into the meat to maximize flavor penetration.
- Slow Cooker Magic: Cooking on low heat for 8 hours ensures the most tender, fall-apart meat.
- Fat Cap Tip: Place the pork with the fat cap facing up to keep the meat moist during cooking.
- Sauce Sparingly: Use a low-carb BBQ sauce and add it gradually to control the carb content.
- Storage Hack: This pulled pork freezes beautifully for up to 3 months, making it a perfect meal prep option!
- Serving Suggestions: Pair with low-carb sides like cauliflower rice or create lettuce wraps for a complete meal.
Nutrition Facts
Calories: 281kcal
Carbohydrates: 5g
Protein: 31g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 100mg
