Keto Pulled Pork Recipe

Pork shoulder: This is the main ingredient and provides the rich, tender meat for the pulled pork.

Olive oil: Used to coat the pork shoulder, helping the spice rub adhere and adding moisture.

Paprika: Adds a smoky, slightly sweet flavor to the pork.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Onion powder: Complements the garlic powder and adds depth to the spice mix.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a bit of heat and balances the flavors in the spice rub.

When preparing pulled pork, it's crucial to ensure the pork shoulder is evenly coated with the spice mix. This not only enhances the flavor but also helps in forming a delicious crust. To achieve this, after rubbing the olive oil on the meat, take your time to massage the paprika, garlic powder, onion powder, salt, and black pepper into every nook and cranny of the pork shoulder. This ensures that the spices penetrate deeply, resulting in a more flavorful and aromatic pulled pork.

• Pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and fat content, making it a good alternative for slow-cooked dishes like pulled pork.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for cooking and maintaining the keto-friendly profile.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the pulled pork.

• Garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor, though you may need to adjust the quantity to taste.

• Onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor profile and can be used in the same quantity as onion powder.

• Salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is often less processed than regular table salt.

• Black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used in the same quantity to add a mild heat and peppery flavor.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Divide the pulled pork into meal-sized portions. This makes it easier to reheat just the amount you need without defrosting the entire batch.
• Store the portions in airtight containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This ensures you know exactly what you have and when it was made.
• For short-term storage, place the containers in the refrigerator. The pulled pork will stay fresh for up to 4 days.
• For long-term storage, place the containers in the freezer. The pulled pork can be frozen for up to 3 months without losing its flavor and texture.
• When ready to use, thaw the pulled pork in the refrigerator overnight. This slow thawing process helps maintain the meat's moisture and tenderness.
• Reheat the pulled pork gently in a saucepan over low heat or in the microwave. Add a splash of broth or barbecue sauce to keep it moist.
• If you prefer a crispy texture, spread the pulled pork on a baking sheet and broil for a few minutes until the edges are slightly charred.
• Enjoy your keto pulled pork in various dishes like salads, lettuce wraps, or as a topping for cauliflower rice.

• Preheat your oven to 300°F. Place the pulled pork in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through. This method helps retain moisture and keeps the meat tender.

• Use a microwave-safe dish and cover the pulled pork with a damp paper towel. Microwave on medium power in 1-minute intervals, stirring in between, until heated through. This prevents the meat from drying out.

• Reheat the pulled pork in a skillet over medium heat. Add a splash of broth or water to keep it moist. Stir occasionally until the meat is heated through.

• If you have a sous vide machine, place the pulled pork in a vacuum-sealed bag and submerge it in a water bath set to 165°F. Heat for about 45 minutes. This method ensures even reheating and maintains the meat's juiciness.

• For a quick stovetop method, place the pulled pork in a saucepan with a bit of broth or barbecue sauce. Cover and heat over low-medium heat, stirring occasionally, until warmed through.

• Slow cooker: Essential for cooking the pork shoulder slowly over 8 hours to achieve tender, easily shredded meat.

• Mixing bowl: Used to combine the paprika, garlic powder, onion powder, salt, and black pepper into a spice mix.

• Measuring spoons: Necessary for accurately measuring the olive oil, paprika, garlic powder, onion powder, salt, and black pepper.

• Forks: Used to shred the cooked pork shoulder into fine pieces.

• Tongs: Helpful for placing the pork shoulder into the slow cooker and removing it once cooked.

• Cutting board: Provides a stable surface for preparing the pork shoulder before cooking.

• Knife: Used to trim any excess fat from the pork shoulder before rubbing it with olive oil and spices.

Prepare the spice mix ahead: Mix the paprika, garlic powder, onion powder, salt, and black pepper in advance and store in an airtight container.

Use a slow cooker liner: Line your slow cooker with a disposable liner for easy cleanup.

Pre-cut the pork: Cut the pork shoulder into smaller chunks to reduce cooking time.

Double the recipe: Make a larger batch and freeze portions for future meals.

Shred with a mixer: Use a hand mixer to quickly shred the pork instead of using forks.