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Keto Pulled Pork - Tender, Flavorful, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3–4 pounds pork shoulder (also called pork butt), boneless or bone-in
  • 2 tablespoons olive oil (or avocado oil)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (mild or adjust to taste)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup beef broth (or chicken broth)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar-free sweetener (erythritol or monk fruit), optional for BBQ-style balance
  • 1 tablespoon tomato paste (low-carb; small amount for richness)
  • 1 teaspoon liquid smoke (optional, for a smoky note)
  • For serving: shredded cabbage slaw, lettuce leaves, cauliflower rice, or low-carb tortillas

Method
 

  1. Trim and cut the pork. Trim any thick, hard pieces of fat from the pork shoulder, leaving a good amount for flavor. Cut into 3–4 large chunks to help it cook evenly and shred easily.
  2. Mix the spice rub. In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, chili powder, and cayenne if using. Stir well.
  3. Season generously. Pat the pork dry with paper towels. Rub the spice mix all over, pressing it in so it sticks.
  4. Sear for flavor (optional but recommended). Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 2–3 minutes per side. This builds flavor and color.
  5. Make the cooking liquid. In a measuring cup, whisk together broth, apple cider vinegar, sweetener, tomato paste, and liquid smoke. This blend adds brightness, depth, and a hint of BBQ-style tang without the sugar.
  6. Choose your method. Slow cooker: Add pork and cooking liquid to the slow cooker. Cook on Low for 8–10 hours or High for 4–5 hours, until fork-tender.
  7. Instant Pot: Add pork and liquid to the pot. Seal and cook on High Pressure for 60–70 minutes with natural release for 15 minutes.
  8. Oven: Place pork and liquid in a Dutch oven. Cover and cook at 300°F (150°C) for 3–4 hours, until tender.
  9. Shred the pork. Transfer the pork to a large bowl and shred with two forks. Skim excess fat from the cooking liquid if needed.
  10. Moisten and season to taste. Pour some of the cooking liquid over the shredded pork until juicy but not soggy. Taste and adjust salt, vinegar, or heat as needed.
  11. Crisp it up (optional). Spread shredded pork on a sheet pan and broil for 3–5 minutes to get caramelized, crispy edges. Toss with more juices and broil again for extra texture.
  12. Serve your way. Pile into lettuce cups, over cauliflower rice, or top a crunchy slaw. Add a drizzle of sugar-free BBQ sauce if you like, but it’s flavorful enough on its own.