THE RECIPE JOURNAL · Main Course
Slow Cooker Pulled Pork Recipe for a Keto Diet
This slow cooker pulled pork is tender, flavorful, and perfect for anyone following a keto diet. With minimal prep and no added sugars, it’s an easy way to enjoy a hearty, low-carb meal any day of the week.
FROM THE KITCHEN • Slow Cooker Pulled Pork Recipe for a Keto Diet
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Mix together the smoked paprika, onion powder, salt, garlic powder, chili powder, and black pepper in a small bowl. Rub this spice blend all over the pork shoulder, making sure it’s evenly coated. Pop the seasoned pork into your slow cooker, then pour in the broth and add a splash of liquid smoke for that extra flavor. Cover it up and let it cook on low for about 7 to 8 hours, until the pork is tender and easy to shred. When it’s done, take the pork out and shred it with two forks. Pour the cooking liquid into a saucepan, stir in the barbecue sauce, and bring it to a boil over medium-high heat. Keep stirring and let it simmer until the sauce thickens to about half a cup, which should take around 7 to 8 minutes. Finally, pour this sauce over the shredded pork and give it a good mix before serving.
Why you’ll love it
This dish is perfect for those following a keto lifestyle because it’s rich in protein and low in carbs. The slow cooking method makes the pork tender and juicy without needing extra sugars or fillers. Plus, it’s an easy meal that requires minimal prep and great flavor.
How to serve
Serve the pulled pork over a bed of cauliflower rice or alongside roasted vegetables to keep it keto-friendly. It also works well wrapped in large lettuce leaves for a fresh and crunchy contrast. Add a dollop of sugar-free coleslaw or avocado slices for extra creaminess.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat or in the microwave to keep the pork tender. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
