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.
Servings: 6 servings
Calories: 375kcal
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
- 33 cl gluten-free beer, lager-style (12fl oz bottle)
- 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
- ⅔ 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
Serving ideas
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