Keto BBQ Pulled Pork Sandwich
Sink your teeth into this irresistible Keto BBQ Pulled Pork Sandwich, a low-carb twist on a barbecue classic! Tender, slow-cooked pork shoulder is seasoned with a smoky spice rub, shredded to perfection, and smothered in a tangy, keto-friendly BBQ sauce. This hearty filling is paired with a creamy, sugar-free coleslaw and served on lightly toasted keto buns, creating the perfect balance of smoky, tangy, and creamy flavors. With under 10 minutes of active assembly time after a slow cooker does all the heavy lifting, this recipe is ideal for meal prep, family dinners, or your next backyard get-together. Ready in just a few simple steps, this low-carb BBQ sandwich offers all the comfort of a Southern favorite—without the extra carbs. Perfect for keto and low-carb enthusiasts looking to indulge guilt-free!
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Recipe Information
Ingredients
- 3 pounds pork shoulder
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup apple cider vinegar
- 1 cup keto-friendly BBQ sauce
- 2 tablespoons erythritol (optional for sweetening)
- 2 cups sugar-free coleslaw mix
- 0.5 cup mayonnaise
- 2 tablespoons apple cider vinegar (for coleslaw)
- 1 teaspoon celery seed
- 4 pieces low-carb keto sandwich buns
Instructions
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper.
Rub the spice mixture all over the pork shoulder.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned.
Place the seared pork shoulder into a slow cooker. Pour the apple cider vinegar over the pork.
Cover and cook on low for 8 hours, or until the pork is tender and can be pulled apart easily with a fork.
Once cooked, remove the pork from the slow cooker, shred it using two forks, and discard any excess fat you don't want.
Return the shredded pork to the slow cooker and add the keto-friendly BBQ sauce and erythritol, if using. Stir to combine and keep warm.
For the coleslaw, in a medium bowl, whisk together the mayonnaise, apple cider vinegar, and celery seed until smooth.
Add the coleslaw mix to the mayonnaise mixture and toss until well coated. Season with salt and pepper to taste.
To assemble the sandwiches, slice the low-carb buns in half and lightly toast them if desired.
Place a generous portion of pulled pork on the bottom half of each bun, top with a scoop of coleslaw, and cover with the top bun.
Serve the sandwiches immediately and enjoy your keto-friendly BBQ delight!
Nutrition Facts
Calories |
4396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.5 g | 356% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 6093 mg | 265% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 19.9 g | ||
| Protein | 329.5 g | 659% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6238 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
