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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 Time3 hrs 30 mins
Total Time4 hrs 10 mins
Course: Dinner
Cuisine: American
Keyword: Keto pork recipe, Pulled pork
Servings: 6
Calories: 353kcal


  • Dutch oven (4qt/4lt)


For pork

  • 2.5 lb (1,2kg) pork butt or shoulder, boneless, fat trimmed
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, chopped
  • 1 cup (225ml) beef broth
  • 0,33 cl gluten-free beer (lager or ale)
  • Ground black pepper
  • Salt
  • Unsalted butter for frying, ghee to make it Paleo

Dry rub

  • 1 tbsp smoky paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt

BBQ sauce

  • cup (150g) ketchup, unsweetened
  • 1 tbsp coconut aminos
  • ½ tsp onion powder
  • 2 tsp chipotle paste


  • Cilantro, chopped
  • Lime wedges, optional


  • Take the pork shoulder, cut it into 4-6 pieces, season with salt and ground black pepper, and let it marinate for 30 minutes at room temperature.
  • Meanwhile, whisk together the BBQ sauce ingredients and set aside. Then, combine together the dry rub ingredients also set aside.
  • Preheat the oven to 135C (270F).
  • Take the pork shoulder pieces and rub them with the dry rub mix.
  • Melt some butter 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 the meat from the Dutch oven and place it on a clean plate.
  • To the same Dutch oven, add extra butter if needed and cook the onions and garlic until slightly browned. Then, add a splash of water to deglaze the bottom of the oven and place the browned meat back. Stir the meat, onions, and garlic together.
  • Add the beer and beef broth to the meat, cover the Dutch oven with a lid, and place in the preheated oven for 2.5-3 hours or until the meat shreds easily.
  • After, remove the Dutch oven from the oven, open the lid and - using 2 forks - shred the meat. Add the BBQ sauce, stir everything together, and return to the oven for 30 mins to 1 hour with the lid off.
  • Serve it hot topped with chopped cilantro and lime wedges.




Serving: 1serving | Calories: 353kcal | Carbohydrates: 8.5g | Protein: 39g | Fat: 23g | Potassium: 801mg | Fiber: 0.5g | Sugar: 3.4g | Vitamin A: 821IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg