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Low-Carb & Keto Barbecued Pulled Pork
Recipe from Keto Barbecued Pulled Pork Recipe.
(Note – Nope it isn’t Texas Barbecue, but it’s a whole lot easier and doesn’t require years of hard-won knowledge of hardwood and the intricacies of slow-smoking meats. It’s the best un-barbeque you’ll ever eat! Feel free to use a larger cut of meat to feed more people. Simply use the method below to estimate cooking time.)
PrintLow-Carb & Keto Barbequed Pulled Pork Recipe
Nope, it isn’t Texas Barbeque, but it’s a whole lot easier and doesn’t require years of hard-won knowledge of hardwood and the intricacies of slow-smoking meats. It’s the best un-barbeque you’ll ever eat! Feel free to use a larger cut of meat to feed more people. Simply use the method below to estimate cooking time.
- Prep Time: 30 Minutes
- Cook Time: 4-6 Hours (About 1 to 1-1/4 hours per pound at 225°)
- Total Time: 0 hours
- Yield: 8 – 10 Servings 1x
Ingredients
- 3–4 lb. Pork Shoulder Roast, raw trimmed weight
- Salt
- 2 Tablespoons Olive Oil
- 1/4 cup Coarse Dijon Mustard
- 4–6 Tablespoons Low-Carb & Keto Barbeque Rub Recipe
- 2 Teaspoons Black Pepper, coarse grind
- 2 Tablespoons Dried Parsley
- 1 Tablespoon Kosher Salt
- 1 Recipe Low Carb Barbeque Sauce (2 Tbsp. per serving)
Instructions
- Wash and dry meat. Trim all but about 1/8” of fat off pork shoulder. Score meat about 1-inch apart to form a large diamond pattern. Sprinkle with salt.
- Heat sauté pan over medium-high heat, add the olive oil, and brown meat on all sides. Pour excess olive oil from the pan and return meat to the pan. Massage the mustard into the meat being sure to get down in between the diamonds to the pork flesh beneath. Sprinkle liberally with a quality sugar-free barbeque rub along with coarse ground black pepper, dried parsley flakes, and Kosher salt.
- Cover pan tightly with aluminum foil and roast in a pre-heated 225° oven for 4-6 hours. You may also use an indirect cooking method with your propane grill or smoker/barbeque pit. Use the lowest setting and monitor the temperature. Cooking this tough cut of meat too quickly (any temp above 225°-250°) will cause you to lose too much liquid from the meat. The meat will end up dry and cottony in texture. That’s a hangin’ offense in Texas.
- Give it the fork test. If the meat easily twists and “pulls” when a 2-prong barbeque fork is inserted, it’s done. If not, seal it back up and put it back to cook a little longer. I find that 1 to 1-1/4 hours per pound of meat at 225° works as a good rule-of-thumb.
- Remove meat to a platter. Cover with the aluminum foil and allow the meat to rest on the platter for a minimum of 20 minutes.
- While the pork rests, deglaze the roasting pan: Pour off and reserve the liquid in the pan. Heat the roasting pan over a high burner. Deglaze pan with a little water or broth, scraping the bottom of the pan to remove any burnt-on browned bits left behind. Add those browned bits and liquid to the pan juices you drained. Use this insanely flavorful liquid to build a barbeque sauce, or save it to use in soups, stews and veggies. I sometimes let it cool and freeze it for later use. That way, I always have meat drippings on hand for building barbeque sauce.
- You may either continue with the recipe at this point, or you may allow the roast to cool completely, then portion out and freeze in vacuum bags or refrigerate until the next day. It works best to pull the pork while it’s still warm from the initial cooking. Discard any gristle or sinew. We mix the outside fat into the barbeque, but discard some of the interior fat that has a lot of stringy membranes attached to it. That portion has a yukky texture.
Notes
Fluffy Chix likes to toss the barbequed pulled pork with a little FluffyChixCook Barbeque Sauce in a non-stick skillet over a high fire to quickly warm up the pork. It’s quicker than the oven re-heating method when you’re only feedin’ one or two.
To reheat the pork: add a bit of those pan juices you saved and a splash of barbeque sauce to a baking pan. Add the pork and cover it tightly with aluminum foil. Place in the oven on low heat and allow it to come to serving temperature. Serve with barbeque sauce on the side or if you’re feeling wild, coat the pork in the barbeque sauce.
Serve with coleslaw or three-bean marinated salad and fauxtato salad for near-authentic Texas sides. Spicy Texas Coleslaw and Oven-Fried Green Tomatoes are always a hit! Treat yourself to a splurge of diet Big Red and go to town. You can even make a pan of Fluff Chix Cook low-carb focaccia bread as a substitute for the traditional slices of white bread served with Texas barbeque. We’ve also come to love Fluffy Chix Cook Bacon Cheddar Ranch Crack Bread!
Wash and dry meat. Trim all but about 1/8” of fat off pork shoulder. Score meat about 1-inch apart to form a large diamond pattern. Sprinkle with salt.
Heat sauté pan over medium-high heat, add the olive oil, and brown meat on all sides. Pour excess olive oil from the pan and return meat to the pan. Massage the mustard into the meat being sure to get down in between the diamonds to the pork flesh beneath. Sprinkle liberally with a quality sugar-free barbecue rub along with coarse ground black pepper, dried parsley flakes, and Kosher salt.
Cover pan tightly with aluminum foil and roast in a pre-heated 225° oven for 4-6 hours. You may also use an indirect cooking method with your propane grill or smoker/barbecue pit. Use the lowest setting and monitor the temperature. Cooking this tough cut of meat too quickly (any temp above 225°-250°) will cause you to lose too much liquid from the meat. The meat will end up dry and cottony in texture. That’s a hangin’ offense in Texas.
Give it the fork test. If the meat easily twists and “pulls” when a 2-prong barbeque fork is inserted, it’s done. If not, seal it back up and put it back to cook a little longer. I find that 1 to 1-1/4 hours per pound of meat at 225° works as a good rule-of-thumb.
Remove meat to a platter. Cover with the aluminum foil and allow the meat to rest on the platter for a minimum of 20 minutes.
While the pork rests, deglaze the roasting pan: Pour off and reserve the liquid in the pan. Heat the roasting pan over a high burner. Deglaze pan with a little water or broth, scraping the bottom of the pan to remove any burnt-on browned bits left behind. Add those browned bits and liquid to the pan juices you drained. Use this insanely flavorful liquid to build a barbecue sauce, or save it to use in soups, stews and veggies. I sometimes let it cool and freeze it for later use. That way, I always have meat drippings on hand for building barbecue sauce.
You may either continue with the recipe at this point, or you may allow the roast to cool completely, then portion out and freeze in vacuum bags or refrigerate until the next day. It works best to pull the pork while it’s still warm from the initial cooking. Discard any gristle or sinew. We mix the outside fat into the barbecue, but discard some of the interior fat that has a lot of stringy membrane attached to it. That portion has a yukky texture.
To reheat the pork: add a bit of those pan juices you saved and a splash of barbecue sauce to a baking pan. Add the pork and cover tightly with aluminum foil. Place in the oven on low heat and allow it to come to serving temperature. Serve with barbeque sauce on the side or if you’re feeling wild, coat the pork in the barbecue sauce.
Serve with coleslaw or three bean marinated salad and fauxtato salad for near-authentic Texas sides. Spicy Texas Coleslaw and Oven-Fried Green Tomatoes are always a hit! Treat yourself to a splurge of diet Big Red and go to town. You can even make a pan of low carb focaccia bread as a substitute for the traditional slices of white bread served with Texas barbeque. We’ve also come to love Bacon Cheddar Ranch Crack Bread!
More Low-Carb Pork Main Dish recipes.
More Low-Carb Recipes & Articles by Susie T. Gibbs.
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