Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes

RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

BBQ Pulled Pork Sandwiches

The most epic low carb BBQ pulled pork sandwiches on keto approved cheddar biscuits with cabbage slaw. The pulled pork is made in the instant pot and only takes 40 minutes.

This recipe is , with main ingredient
BBQ pulled pork

117 Shares

Here’s a keto recipe from the new cookbook that is perfect for summer. These pulled pork sandwiches are life, and the fact that the recipe is low carb and sugar free is gangbusters! Start off with some cubed pork shoulder, dust over my smoky coffee spice rub, cook in the instant pot with my sugar free BBQ sauce, and use my keto Red Lobster cheddar biscuits as the bun.

Make sure to also check out my sugar free ketchup and avocado oil mayonnaise recipes, which are perfect for the summer.

How To Make Low Carb Pulled Pork Sandwiches

First off, have the butcher at the grocery store cube just over 3 pounds of pork shoulder. It will ave you time if they do it for you. The key to making this taste like your favorite BBQ joint is using my smoky coffee spice rub with a bit of keto brown sugar.

Mix together the smoked paprika, cumin, cinnamon, and other spices then cover the pork shoulder wit the spice rub and a generous amount of salt. Sear the pork in a hot instant pot until crusty on all sides, you will need to do this in 3 batches. You can also use a large dutch oven for this pulled pork recipe.

After the pork is well browned, add some beef stock, sugar free BBQ sauce, apple cider vinegar, and hot sauce. Pressure cook on high for 45 minutes, followed by a 10 minute no pressure release.

pulled pork recipe
Keto pulled pork sandwiches

How Can I Make Keto BBQ Pulled Pork?

To make sugar free keto BBQ pulled pork, you will need a few things. First you need to make a sugar free BBQ sauce. My recipe is so good that many people say it’s better than any sugar laden sauce they have ever tried. The flavors are smoky, sweet, tangy, and spicy. The sauce will last in the fridge for 3 weeks, so you may wanna make a triple batch for the summer.

You will need to replace the brow sugar normally used in BBQ recipes with sugar free brown sugar substitute. This one from Sukrin is my favorite, it’s soft and pack-able like the real thing. Once you make the sugar free sauce, then you need a keto approved bun for the pulled pork sandwiches. Luckily my low carb cheddar bay biscuits are a fan favorite and make the perfect bun.

How Do I Make Pulled Pork In A Pot?

If you don’t have a instant pot, you ca still make this pulled pork recipe on a heavy bottom dutch oven. Follow the exact instructions in the recipe below, and cook for 2-2.5 hours over low heat with the lid on the pot. Alternatively, you could place the pot in a 325F oven, this will result in more even cooking than doing it on the stove-top. Stir the pork every 40 minutes, until fork tender.

How Do I Store Pulled Pork?

Cooked pulled pork can be kept in the fridge for 5 days or frozen for 3 months. It’s best to thaw before reheating, and heat in a pan with a bit of BBQ sauce to keep it moist. You can also season the pork shoulder with the coffee spice rub and marinate in the fridge overnight, make sure to omit the salt until right before cooking.

Make sure to check out my other keto summer recipes:

117 Shares

BBQ pulled pork
3.34 from 9 votes
Print

Low Carb BBQ Pulled Pork Sliders

Here's my low carb take on BBQ pulled pork piled high on keto cheesy biscuits with cabbage crunch slaw. The perfect way to get your BBQ fix on the keto diet.

Course Main Course
Cuisine American
Keyword keto, low carb, pork, pulled pork
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 people
Calories 974 kcal
Author Bobby Parrish

Ingredients

For the slaw:

  • ½ a medium size head red cabbage
  • ½ a medium size head green cabbage
  • ½ cup green onions finely sliced
  • ½ cup chopped pecans
  • ¾ cup celery sliced
  • ¾ cup of full fat sugar free mayonnaise
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon tamari soy sauce
  • Zest & juice of half a lemon
  • Kosher salt & fresh pepper

For the BBQ sauce:

  • BBQ sauce recipe here

For the biscuits:

  • Biscuit recipe here

For the pork:

  • 3 pounds pork shoulder cut in 2 inch cubes
  • 1/3 cup apple cider vinegar
  • 1-2 cups BBQ sauce
  • 1 ¼ cup beef stock/broth
  • 1 teaspoon of hot sauce
  • Kosher salt
  • Avocado oil

Coffee spice rub:

  • 1 ¼ tablespoons finely ground coffee
  • 1 tablespoon ancho chile powder
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1 tablespoon sugar free brown sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper

Instructions

  1. Make the BBQ sauce by following the recipe on this blog post.
  2. For the pork, make the coffee spice rub by adding all the ingredients to a small bowl and mixing well. Season the cubed pork shoulder with a generous pinch of salt and a generous amount of the spice rub. Rub the seasoning all around and set aside. Pre-heat instant pot to the high setting of sauté and add 1 tablespoon of oil. Wait for the oil to get hot and add 1/3 of the pork. Brown well on all sides, about 6 minutes, and remove the pork and repeat with the remaining two batches, adding more oil if needed. Turn the pot off and add ¼ cup of the beef stock and use a wooden spoon to scrape the sticky bits from the bottom of the pot. Add the pork back to the pot along with 1 cup of BBQ sauce, the remaining beef stock, vinegar, and hot sauce. Mix everything very well, close the lid, and set the pot to pressure cook on high for 40 minutes. Once the time is up, allow the pot to sit for 10 minutes and then carefully release the pressure using the valve.
  3. Meanwhile, make the cheddar biscuits according to the instructions on this blog page.
  4. Make the slaw by finely slicing both heads of cabbage and adding to a large bowl. Add the green onions, pecans, celery, ¼ teaspoon salt, few cracks of pepper, and mix well. Make the dressing by adding the mayo to a bowl along with the sesame oil, tamari soy sauce, zest and lemon juice, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning. The flavor should be tangy and bright, so add more lemon juice if needed. Only combine the dressing and slaw right before, or a few hours before you want to enjoy it. The slaw is hearty and can be dressed and taken to work without getting soggy.
  5. Once the pork is done cooking, transfer it to a large cutting board, leaving the cooking liquid in the pot. Roughly chop the pork to desired consistency and move to a large bowl. Add a splash of the cooking liquid to the pork and half to 1 cup more BBQ sauce, and mix well. Save 1 cup of the cooking liquid, making sure to pour off the fat, and store the leftover pulled pork in a bowl with the liquid in the fridge. This will keep the pork very moist.
  6. Make sandwiches by cutting the biscuits in half and adding some pork, I like to add some dressed cabbage for crunch. Enjoy! Everything will keep in the fridge for 5 days, only the biscuits and pork can be frozen for 2-3 months. Thaw and re-heat the pulled pork in a hot pan and the biscuits in a 350 F oven for 5 minutes. If using microwave, cover the pork and biscuits with a wet paper towel and make sure not to overheat, as the food will dry out.

Recipe Notes

Macros per serving of pulled pork (makes 5):
674 calories
5.6 grams of net carbs
6.3 grams of total carbs
37 grams of fat
75 grams of protein
Less than 1 gram of fiber

 

Macros per serving of slaw, recipe makes 5 servings:
342 calories
7.1 grams of net carbs
12 grams of total carbs
31.9 grams of fat
4.7 grams of protein
5.3 grams of fiber

 

Macros per biscuit, recipe makes 10 biscuits:
230 calories
1.8 net grams of carbs
3.6 grams of total carbs
22.4 grams of fat
6.2 grams of protein
1.8 grams of fiber

This recipe is: ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
117 Shares
117 Shares