Keto Pulled Pork Barbecue Sandwich
Satisfy your barbecue cravings without breaking your low-carb goals with this irresistible Keto Pulled Pork Barbecue Sandwich recipe! Tender, slow-cooked pork shoulder is infused with a bold blend of smoky spices and a tangy, sugar-free barbecue sauce, making every bite flavorful and succulent. Paired with a creamy, zesty cabbage coleslaw and served on keto-friendly buns, this sandwich is the ultimate comfort food for keto enthusiasts. With just 20 minutes of prep and the convenience of a slow cooker, it’s perfect for meal prep or weekend gatherings. Whether you're hosting a backyard barbecue or indulging in a weeknight treat, this low-carb pulled pork sandwich will become a staple in your keto recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Pork shoulder (or butt)
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 0.25 cup Apple cider vinegar
- 2 tablespoons Soy sauce
- 1 cup Unsweetened ketchup
- 1 teaspoon Mustard powder
- 2 tablespoons Low-carb sweetener (e.g., erythritol)
- 1 teaspoon Liquid smoke
- 6 pieces Keto-friendly buns
- 0.5 head Green cabbage
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a bowl, mix together paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Rub the spice mixture generously over the pork shoulder, covering all sides.
Heat olive oil in a large pan over medium-high heat. Sear the pork shoulder on all sides until brown, about 4 minutes per side.
Transfer the seared pork to a slow cooker.
In a small bowl, combine apple cider vinegar, soy sauce, unsweetened ketchup, mustard powder, low-carb sweetener, and liquid smoke. Whisk together until smooth.
Pour the sauce over the pork in the slow cooker and cover.
Cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
While the pork is cooking, prepare the coleslaw by thinly slicing the cabbage.
In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
Add the sliced cabbage to the mayonnaise mixture and toss until well coated.
Once the pork is cooked, remove from the slow cooker and shred using two forks.
Mix some of the cooking juices into the shredded pork to keep it moist.
Assemble the sandwiches by placing a generous portion of shredded pork on a keto-friendly bun and topping with coleslaw.
Serve and enjoy your Keto Pulled Pork Barbecue Sandwich!
Nutrition Facts
Calories |
5516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 424.4 g | 544% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 12530 mg | 545% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 45.4 g | ||
| Protein | 278.4 g | 557% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5912 mg | 126% | |
*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.
