BBQ pulled pork. It’s gotta be one of the best things to come out of the American south. To ketofy this classic South Carolina pulled pork recipe, I just swap out the brown sugar for Sukrin Gold. Serve it with a low-carb BBQ sauce in a keto bun and coleslaw and you’re good to go!
Slow-Cooker South Carolina Style BBQ Pulled Pork Recipe
Ingredients:
- 7-lb pork shoulder roast, skin and excess fat removed
- 1 tablespoon smoked paprika
- 2 teaspoons Sukrin Gold (*Or other granulated erithrytol-stevia blend or similar sweetener like Swerve, if not available)
- 1½ teaspoon Himalayan pink sea salt
- 1½ teaspoons garlic powder
- ¾ teaspoon white pepper
- ¾ teaspoon mild chili powder
- ¾ teaspoon onion powder
- ¼ teaspoon cayenne
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard
- ¼ cup raw cider vinegar
- ½ cup water
- 1 teaspoon mesquite-flavoured liquid smoke
Directions:
Mix together all of the dried spices and rub into all sides of the pork.
Place vinegar, liquid smoke and water in the slow cooker and add pork. Cook for 8-10 hours on low. If you can let it cook for 10 hours, that is best, but it’ll be fine after 8.
Remove pork and shred. Don’t throw out the juices yet as you’ll use them later. You can use bear claws for this, but it’s way easier to do cut a few pieces off at a time and pulse it in a high-powered blender (*I use a Blendtec Blender.)
Transfer shredded pork to a baking sheet and broil on high for 5 minutes or until crispy.
Remove from the oven and pour ¼ cup of the reserved juices from the slow cooker onto the crispy pork and toss.
Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Serve with sugar-free BBQ sauce on keto dinner rolls with keto-friendly coleslaw and chopped cilantro.
