Discover the SECRET method to making EASY keto slow cooker pulled pork recipe – the famous prep and forget meal.
No bbq sauce is needed!
You can prepare this Keto Slow Cooker Pulled Pork in less than five minutes without sacrificing any flavour. Just throw it together and forget about it while it cooks in the slow cooker!
BONUS: Cooking instructions are also given to cook this in the slow-cooker and the Instant Pot.
Keto Slow Cooker Pulled Pork
Many pulled pork recipes include a bottle of highly processed, sugar-laden store-bought barbecue sauce to flavour the roast. This is a big no-no when living a keto lifestyle.
So I have endeavoured to make a pulled pork recipe that is pack with all the best flavours of pulled pork, easy to make, and barbeque sauce free. I do believe we pulled it off to perfection! The secret is out!
Secret Sauce Slow Cooker Pulled Pork – The Rub
This pulled pork rub is more like a paste than a rub. All the seasonings are mixed together in tomato paste, then smothered all over the pork roast.
It only takes a minute to make and the flavours infuse throughout the pork as it slowly cooks and the liquid that renders out, creates its own magical keto sauce!
The SECRET method to making EASY keto slow cooker pulled pork recipe - the famous prep and forget meal. No bbq sauce required!The tomato paste when slowly cooked will give your pulled pork a more of that yummy traditional barbeque flavour you find in pulled pork without having to use any barbeque sauce or added sugar.
Want even more of a smokey flavour? Why not add some smoked paprika?
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- Mix together spices and tomato paste.
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- Spread the seasoned paste over roast.
Cooking Keto Slow Cooker Pulled Pork
I used a picnic shoulder/butt pork roast for the pulled pork. This cut will shred easier, absorb the flavours better, and most importantly it won’t dry out like other cuts.
To cook this roast you will want to place the roast in the slow cooker with the skin side up. Cooking the roast like this will allow the meat to cook in the vinegar and keep your roast moist.
The pork roast then cooks for 10-12 hours in the slow cooker on low heat. If you want to speed up the cooking time you can use high heat for 8-9 hours, but pulled pork is best when cooked on low heat.
Keto Pulled Pork And How To Use It
Depending on the size of your roast, you may have a lot of leftover meat.
Because this keto pulled pork recipe isn’t swimming in barbecue sauce, it can be enjoyed many ways. For a quick and easy meal, you can simply serve it over a chopped salad, cauliflower rice, or with a spicy coleslaw.
You could also wrap some of the meat in a large lettuce leaf to make a lettuce wrap. I also like the idea of using some of the meat as a topping on a fat-head dough pizza. Yum!
Keto Pulled Pork in the Instant Pot
If you are looking to have dinner done a little more quickly, this pulled pork can also be made in an Instant Pot or electric pressure cooker. When cooking a large roast in the Instant Pot I always cut the roast into quarters. Not only does it fit better this way, but it also cooks more evenly.
To cook the pulled pork in the Instant Pot you will want to cook it for 2 hours on the “meat/stew” setting. Let the pressure release naturally for at 30 minutes before manually releasing the rest of the pressure. The rule of thumb when cooking roasts in the Instant Pot is to cook the roast for 20 minutes per pound (500g) of meat.
Once the meat is cooked, simply shred the meat and put it back in the juice to rest just like you would in the slow cooker. The meat will absorb all the extra flavours and make you pulled pork even better! Enjoy!
Love your slow-cooker? Try these recipes:
- Self Saucing Slow Cooker Meatballs
- Slow Cooker Malaysian Beef Curry
- Slow cooker jaffa grain-free granola
Keto Slow Cooker Pulled Pork
Equipment
Ingredients
- shoulder/butt picnic pork roast
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika (smoked paprika will give a true BBQ flavour)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp coconut aminos (or soy sauce)
- 60 ml apple cider vinegar
Instructions
- In a small bowl mix together all the seasonings, coconut aminos, and tomato paste.
- Place the pork roast in your slow cooker, skin side down, then completely smother the roast with the seasoned paste.
- Flip the roast so that the skin side is facing up. Add the vinegar to the slow cooker by pouring it to the side, no over the roast.
- Place the lid on the slow cooker. Cook the roast for 10-12 hours on low or 8-9 hours on high.
- When done, shred the roast and place the meat back into the juice to rest for 10-15 minutes. The pulled pork will absorb the flavours from the juice. Serve and enjoy! Leftovers can be frozen and used in another meal or two.
Notes
The cut of pork roast you choose will vary the fat: protein ratio immensely.
Louise Gardner says
Fantastic recipe. So easy but full of flavour. We used a pork shoulder, and cooked it for 12 hours in our slow cooker. Shredded it, then put it back in the slow cooker for another two hours to soak up the juices. Came out perfect, so tender.
Trudi says
The recipe does not state what size roast to use.
Helena Zielinski says
Made this tonight and it was amazing texture, but very, very salty. I cut the pork into large cubes and sauteed them on all sides until brown, then tossed the cubes in the tomato paste/spices mixture and cooked in the Instant Pot. It was just over 2 lbs of meat (onlly 3 of us eating), and I cooked it for 70 minutes with a natural release. I used coconut aminos and I think I would eliminate the addition of more salt if I were to do it again because it was much too salty for our palates. We are keto, so it was nice to find a recipe that didn’t have any sugar, but I did think it needed some sweetness, so we ended up putting some sucralose-sweetened bbq sauce on it to tone down the saltiness. I think I would just add a squirt or two of liquid sucralose (Splenda) to the seasonings. I accidentally added the ACV to the tomato paste/spices mix, and it didn’t have an overpowering vinegar flavor, but I also added about 1/4 cup of broth to the Instant Pot to make sure I didn’t get a burn warning. It was not soupy or mushy, so I think that was the right amount. I might reduce the cumin by a bit as well next time (maybe by half or slightly less than half), as I felt it was a little more than my taste prefers. Overall it was a good recipe, and very flexible and forgiving.
Mike says
Add some cayenne pepper and red pepper flakes for the Carolina BBQ flavor.
Ashley says
Do you add more liquid (water or chicken broth) when making in the instant pot?
Tom says
Six pound bone-in pork butt in Instant Pot (2 hours manual + 30min natural release).
Didn’t totally cut into 4 pieces due to bone, but did deep score it like I was making cubes to get more surface area for the seasoning paste to adhere to. Cooked fat side up.
Only modification was to add about 1/4 cup of chicken broth needed for pressure cooking that the slow cooker wouldn’t need.
I really like the suggestion of putting the shredded meat back in the juice to absorb flavor.
Served with mashed cauliflower.
Really like how easy this was considering the results. Thanks!
Susan Diddle says
Darn i mixed the vinegar in the seasonings. Should i add more to the crockpot?
Elaine says
Fat side up for cooking in slow cooker or skin side up?? Video and written instructions don’t match!
I am going with fat side up just like every other pork roast recipe….,
Grant Newdick says
Hi this is a great recipe. I added passata and some ground spices to mine and had ko idea how big the pork shoulder was but I’m pretty ok doing it all by eye.
Funnily enough I did a pulled beef (first slow cooker meal) from a standard recipe and just removed all the sugar replaced bbq sauce just like you did and the recipe is almost the same. I’ve learned a lot from your other recipes on this site so I’m stoked I’ve found/ am finding my way.
Great recipe.
Sharon says
Sounds great but not sure how many pounds of pork roast to use ??
Libby www.ditchthecarbs.com says
All my recipes have a large red conversion button so you can swap between metric grams and US cups/pounds/ounces etc. You can even dial-up how many servings you require and it will all be calculated for you – throw away yoru calculators!
Carolynn says
I see the conversion button but you still do not say how much or how big the pork needs to be?
Kimberly Christie says
Yes, but what SIZE pork roast are you using??!!!
Lysa Green says
The convertor isn’t working for me either! Please help. I have a 9lb pork butt that I’m gonna start tonight.
Heather says
Very excited to try this with a pork roast I’ve just defrosted! I noticed that the video shows cumin being added, but the recipe does not have it. Since I love cumin, I’ll add 1tsp to the above listed recipe ingredients, as well as a dash of Liquid Smoke. Also taking your advice and adding smoked Spanish paprika, as opposed to plain. Can’t wait to try this in 12 hours! (My fiance loves pulled pork, but only knows the “slathered in sugary sauce” way to cook it, so I’m excited to see if he likes this version!) Thank you so much for keto-fying something I’ve really been missing. =)
Joan says
How many pounds of meat for these spices?
Katie says
I tripled the ingredients (adds negligent for carbs which is my main concern) for a 5lb boneless pork loin roast.
Kayren says
Can this be made a day ahead minus the vinegar? Also after cooking in the crock pot can it be left on a warm setting?
Libby www.ditchthecarbs.com says
You could try without the vinegar, but that is what gives it the authentic pulled pork flavour but without the sauce. And yes, you could keep this on a keep warm setting. Don’t you just love how versatile a slow cooker is? I wouldn’t be without one.
K Sullivan says
Sounds like this would work equally good for a beef roast. My hubby does not eat pork.
Libby www.ditchthecarbs.com says
Brilliant idea!
Grant Newdick says
I did one very similar with garlic and balsamic vinegar and passata using beef eye round and it came out fantastic.