Low Carb Succulent BBQ Pork
Get ready to savor the ultimate Low Carb Succulent BBQ Pork—a tender, flavorful dish that’s both keto-friendly and irresistibly delicious! This slow-roasted pork shoulder is seasoned with a smoky, savory dry rub featuring smoked paprika, garlic, and a hint of spicy cayenne (optional), then cooked to perfection for fork-tender, juicy meat. Tossed in a homemade sugar-free BBQ sauce blending tomato paste, apple cider vinegar, and a touch of low-carb brown sugar substitute, this dish is ideal for those seeking bold BBQ flavor without the carbs. Perfect for meal prep or family dinners, pair it with cauliflower rice, zucchini noodles, or a crisp salad for a mouthwatering feast. Whether you’re following a low-carb lifestyle or just craving a healthier twist on barbecue, this dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground black pepper
- 1 tsp Salt
- 1 tsp Ground mustard
- 0.25 cup Apple cider vinegar
- 3 tbsp Tomato paste (sugar-free)
- 1 tsp Liquid smoke
- 2 tbsp Swerve Brown (or any low-carb brown sugar substitute)
- 2 tbsp Olive oil
- 0.5 cup Chicken broth (low-sodium)
- 0.25 tsp Cayenne pepper (optional, for spice)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the dry rub ingredients: smoked paprika, garlic powder, onion powder, black pepper, salt, ground mustard, and cayenne pepper if using.
Pat the pork shoulder dry with paper towels and rub the olive oil all over the surface. Then, generously coat the pork with the prepared dry rub, pressing it into the meat to ensure it adheres.
Place the seasoned pork in a roasting pan or oven-safe baking dish. Cover the pan tightly with aluminum foil to retain moisture.
Roast the pork in the oven for 3 hours, or until it is fork-tender and easy to shred.
While the pork is roasting, prepare the low-carb BBQ sauce. In a medium-sized saucepan, combine apple cider vinegar, tomato paste, liquid smoke, Swerve Brown, and chicken broth. Whisk until smooth.
Heat the saucepan over medium heat, bringing the sauce to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Once the pork is done, remove it from the oven and let it rest for 15 minutes, covered, to retain its juices.
Using two forks, shred the pork into bite-sized pieces and discard any large pieces of fat.
Toss the shredded pork with the prepared BBQ sauce until evenly coated.
Serve the Low Carb Succulent BBQ Pork with your favorite low-carb sides such as cauliflower rice, zucchini noodles, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
3755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4277 mg | 91% | |
*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.
