Low Carb BBQ Pulled Pork Sandwich
Savor the irresistible flavors of our Low Carb BBQ Pulled Pork Sandwich—a perfect balance of smoky, savory, and tangy goodness packed into every bite. This keto-friendly recipe starts with a perfectly seasoned pork shoulder, slow-cooked to tender perfection and smothered in a rich, sugar-free BBQ sauce. Served on low-carb buns and topped with a vibrant homemade coleslaw featuring shredded green and red cabbage, crisp carrots, and a creamy dressing sweetened with erythritol, this dish is as satisfying as it is guilt-free. Whether you're hosting a backyard barbecue or craving comfort food with a healthy twist, these sandwiches make for an easy, crowd-pleasing meal. With only 20 minutes of prep and plenty of hands-off cooking time, it’s the ultimate in simplicity and flavor.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 cup Sugar-free BBQ sauce
- 6 pieces Low-carb buns
- 2 cups Green cabbage (shredded)
- 1 cup Red cabbage (shredded)
- 1 medium Carrot (shredded)
- 0.5 cup Mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Erythritol
Instructions
Season the pork shoulder with salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the spices all over the meat to ensure it is evenly coated.
Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
Place the seared pork shoulder in a slow cooker. Pour the sugar-free BBQ sauce over the top, coating the pork evenly.
Cover the slow cooker and cook the pork on low for 8 hours, or until the meat is tender and easily pulled apart with a fork.
While the pork is cooking, prepare the coleslaw. In a large mixing bowl, combine shredded green cabbage, red cabbage, and carrot.
In a small bowl, whisk together mayonnaise, apple cider vinegar, and erythritol until well combined. Pour the dressing over the cabbage mixture and toss to coat evenly.
Once the pork is cooked, remove it from the slow cooker and use two forks to shred the meat. Return the shredded pork to the slow cooker and stir to combine with any remaining BBQ sauce.
To assemble the sandwiches, open the low-carb buns and place a generous portion of BBQ pulled pork on the bottom half of each bun. Top with a scoop of coleslaw and cover with the top bun.
Serve immediately and enjoy your delicious low-carb BBQ pulled pork sandwiches!
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.0 g | 442% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 7437 mg | 323% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 20.1 g | ||
| Protein | 239.1 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3829 mg | 81% | |
*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.
