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Pulled pork with keto bbq sauce topped with fresh cilantro in a blue bowl with lime wedges on the side.
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5 from 1 vote

Dutch oven pulled pork recipe

This Dutch oven pulled pork recipe is sugar-free, gluten-free and, of course, keto-friendly! Fatty meat with beer and BBQ sauce is a combination that no-one can resist. Make a big batch of it and serve for family celebrations. Also, it’s perfect as a meal prep recipe.
Prep Time40 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 50 mins
Course: Dinner
Cuisine: American
Keyword: Keto pork recipe, Pulled pork
Servings: 6 servings
Calories: 375kcal
Author: Anna

Equipment

  • Dutch oven (4qt/4lt)

Ingredients

  • 2.5 lb. 1.2 kg pork butt or pork shoulder, boneless, fat trimmed
  • 1 small 50g yellow onion, finely chopped
  • 4 cloves garlic, minced
  • ½ cup 120g chicken broth
  • 0.33 cl gluten-free beer, lager style
  • Ground black pepper
  • Salt
  • Olive oil for frying

Dry rub

  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt

BBQ sauce

  • cup 150g ketchup, unsweetened
  • 2 teaspoon granulated sweetener
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon chipotle paste
  • ¼ cup 60g apple cider vinegar
  • Salt

Garnishing

  • Cilantro, chopped
  • Lime wedges, optional

Instructions

  • Whisk together the BBQ sauce ingredients and set aside.
  • In a small mixing bowl, combine the dry rub ingredients and set aside.
  • Take the pork shoulder, rub with the dry rub mixture, and leave to marinate for 30 minutes at room temperature.
  • Preheat the oven to 150C (300F).
  • Heat the olive oil in a Dutch oven (4qt/4 liters) over a medium-high heat and brown all pieces of the pork on each side. When done, remove onto a plate.
  • To the same Dutch oven, add extra oil if needed and onions with garlic. Season with salt and black pepper and cook until slightly browned. Then, add a splash of water to deglaze the bottom of the oven and place the meat back.
  • Pour the beer and chicken broth in, cover the Dutch oven with a lid, and place in the preheated oven for around 3 hours. Then remove the lid and let the meat cook for 1 more hour until it pulls apart easily.
  • After, remove the meat from the Dutch oven into a large bowl or onto a plate and let it rest for 5-10 minutes.
  • Meanwhile, place the Dutch oven on the stove and bring the remaining liquids to a simmer. Add the BBQ sauce and cook until thickened to your taste (can take from 5-15 minutes depends on how much liquids left in the Dutch oven after baking). Remove from the heat.
  • Using 2 forks, shred the meat and place back into the Dutch oven. Stir well to combine with the BBQ sauce.
  • Serve it hot topped with chopped cilantro and lime wedges.

Notes

NET CARB: 7g

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 8g | Protein: 39g | Fat: 14g | Potassium: 801mg | Fiber: 1g | Sugar: 2g | Vitamin A: 538IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg