Low Carb Pulled Pork Barbecue

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Barbecue is a popular meal for my family. It’s just one of those things we can all actually agree on. My mom was surprised that the barbecue recipe that I always used in the past had to be changed to make it low carb. I think it’s a common mistake for low carbers to fail to realize just how much sugar and carbs ketchup and barbecue sauces contain. It’s really easy to make your own though. This recipe also reheats really well. We had enough for dinner a couple of nights and for some lunches as well. You can also freeze it too. I love to get several meals out of one recipe. Plus, pork shoulder goes on sale often. It excites me to get more than one family dinner out of 10 or 12 dollars worth of meat.

Dry Rub:

2 tablespoons salt

1 tablespoon black pepper

2 tablespoons chili powder

1 tablespoon garlic powder

2 teaspoons ground mustard seed

Mix all ingredients and coat a 4-5 pound pork shoulder/butt on all sides. Wrap meat in plastic wrap and allow it to sit in the frig for at least an hour. It’s better if you let it sit overnight.

Place meat fat side up in a roasting pan and cook at 450 degrees for 1 hour. You may think you’ve burned it at this point, but that is good.







Remove from oven and lower the heat to 350 degrees. Add 4 cloves of chopped garlic and 12 ounces of low carb beer to the pan with the meat. Cover the meat with foil and make 4 or 5 small vent holes in the top. Cook for another 3 hours. Check your meat at this point and see if it’s tender. It should easily fall apart and the bone should be easily removed. If not, give it another 30 minutes in the oven.

When the meat is done remove it from your roasting pan and place it on your serving dish. (I use a glass 9 X 13 that has a lid. It makes storage and reheating of leftovers in the microwave really easy.)

Pour all of your pan drippings (skim off excess fat) into a small pot and add the following:

1/2 cup reduced sugar ketchup

2 tablespoons whole grain or dijon mustard

1 tablespoon worchestershire sauce

1/3 cup Splenda or 8 drops of EZ Sweetz

1/3 cup granular erythritol

Bring to a simmer and allow to cook for 10-15 minutes. While the sauce simmers, pull the pork apart with forks. Remove the bone and excess fat. Pour your hot barbecue sauce over the pulled pork and coat all of the meat.








I served mine with slaw that I sweetened with Splenda, green beans, and hushpuppies. Recipe for the hushpuppies is coming soon!

You can also use a low carb wrap, tortilla, or pita to make a sandwich.

Makes 12 very large servings of barbecue: Net Carbs in sauce is 1 per serving.




12 thoughts on “Low Carb Pulled Pork Barbecue”

  1. I made this for Darlene on her birthday, and she loved it. I was shocked at how easy it is to make good pulled pork and how many meals that we will get out of $12 worth of pork. But I do need to buy some of those insulated pork-pulling gloves… Mike

      1. Pork chops and I are enemies! And not bcseuae I am Jewish :)Once I even had WA Post come over with Nathalie Dupree and teach me how to cook it. I still stick to pork tenderloin.Yours look great!

    1. This has given me an idea! I actually do pferer pork over other meats,and I have a pork roast in the freezer. Rather than chops, I imagine I can brown the roast, put it in a crock pot with the beer, onions, and sauce, and bubble it away for hours. I bet it’s great! Thanks for the tip.

    1. I use Michelob Ultra Light or Bud Select 55. I don’t remember the exact carb count, but I think it’s 2.6 or 2.9.

  2. can I not use the beer? I don’t usually have it in the house (definitely do not drink low carb beer — ewwww) 😉 . Could I use apple cider vinegar and water instead?

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