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keto pulled pork smoker closer view

Low Carb Keto Pulled Pork

Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 681kcal



  • 2 Large Yellow Onions Thinly Sliced
  • 6 Cloves Garlic
  • 1 Cup Chicken Stock
  • 1 Tablespoon Golden Erythritol
  • 3 Tablespoons Salt
  • 2 Tablespoons Chili Powder
  • 1 Teaspoon Cumin
  • 5 Pound Boneless Pork Shoulder Twine or Net Removed

BBQ Sauce:

  • 6 ounces tomato paste
  • 1 cup water
  • 6 tablespoons apple cide vinegar
  • 1/4 cup worcestershire sauce
  • 1/2 cup mustard
  • 5 Teaspoon onion powder
  • 5 Teaspoon smoked paprika
  • 2 Teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon liquid monkfruit
  • 1 teaspoon liquid smoke


  • Prep. Place sliced onions and garlic in a single layer along the bottom of a slow cooker (for Instant Pot method, see note 1). Pour chicken stock on top.
  • Pork. In a small bowl, whisk together the erythritol, salt, chili powder, and cumin. Pat the pork roast dry with paper towels, then evenly rub the spice mix over the pork. Place in the crockpot.
  • Cook. Cover and cook for 6-8 hours on high, or 8-10 hours on low. Once the pork is fork-tender, remove it to a cutting board. Remove onions to the cutting board. Discard all liquid from the crockpot.
  • Chop. Roughly chop the onions and return them to the crockpot.
  • Shred. Once cool enough to handle, use 2 forks to shred the pork roast, removing any large pieces of fat. Place shredded meat back into the crockpot.
  • BBQ sauce. Whisk BBQ sauce ingredients together in a medium bowl. Pour over the pork and toss to thoroughly combine. Serve with extra sauce and enjoy!


  1. To cook in an Instant Pot:
    1. Cut the pork into 5 equal pieces. Combine spice mix (erythritol, salt, cumin, and chili powder) ingredients together in a large bowl, then add the pork and toss to coat.
    2. Set the Instant Pot to saute mode, and add 2 tablespoons of avocado or veggie oil (more as needed). Once the oil is shimmering, add the pork, 2 pieces at a time, and sear on each side until golden -- about 2-3 minutes. Set seared meat aside on a plate and continue with other pieces.
    3. Turn off Instant Pot, add chicken broth (you'll want to increase the amount of broth to 2 cups for an Instant Pot), and deglaze the bottom of the pot with a wooden spoon. Add the onion, garlic, and seared meat back in -- spacing out the meat as much as possible.
    4. Seal pot, make sure vent is set to "seal", and cook on high pressure for 60 minutes. Release the vent until the pin drops, should take about 20 minutes. Check the meat to ensure it's fork-tender. Pick up at step 4 from above.


Calories: 681kcal | Total Carbohydrates: 19g | Protein: 107g | Fat: 18g | Fiber: 4g | Sugar: 8g | Net Carbs: 15g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com