Spiced Pulled Pork is a spiced pulled pork recipe built for a simple dinner option that still fits a low-carb routine. In addition, the recipe card below includes servings, cooking time, and nutrition facts so you can compare it with your own goals. For broader context, see our guides to metabolic health and low-carb vs keto.
Spiced Pulled Pork
Course: DinnerCuisine: AmericanDifficulty: Easy10
servings10
minutes8
hours277
kcalPulled pork is so easy to make, especially if you have a slow cooker (and you should). Serve this slightly spicy dish with lime wedges and let your palate take a magic carpet ride to Austin, Texas—pulled pork dreamland.
Ingredients
1/2 cup Lemon-Rosemary Bone Broth or organic chicken broth
3 drops liquid smoke
1/2 onion, sliced
1 (3-pound) free-range pork butt
1 tbsp paprika
1 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp sea salt
1 tsp ground mustard
1 tsp cayenne pepper
Directions
- Set the slow cooker to low. Pour in the broth and liquid smoke, and then add the onion slices. Place the pork butt on top of the onion slices.
- In a small bowl, mix the paprika, chili powder, onion powder, garlic powder, salt, ground mustard, and cayenne pepper. Rub this mixture over the pork butt.
- Cover and cook until the pork easily shreds with a fork, 8 to 12 hours. Transfer the pork to a large serving dish and use two forks to pull it apart.
- In a blender, purée the juices and onions from the slow cooker.
- Mix the sauce into the pulled pork and serve.
Nutrition Facts
10 servings per container
Serving Size1 servings
- Amount Per ServingCalories277
- % Daily Value *
- Total Fat
9g
14%
- Total Carbohydrate
3g
1%
- Dietary Fiber 1g 4%
- Protein 43g 86%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition note: Nutrition facts are estimated per serving from the ingredients listed. However, exact values can change with brands, portion size, optional toppings, and substitutions.
