Keto BBQ Pulled Pork Sandwiches
The ultimate Keto barbecue recipe is right here: pulled pork sandwiches. Tender pork butt is cooked in a thick layer of dry-rub and sweet Keto barbecue sauce. After the pork falls apart in a slow cooker all day long, you can pile the pulled pork on top of homemade Keto buns. The buns are made with a special thickened mixture for a fluffy and dense texture. Since pork butt is typically sold by the pound, save this recipe for when you’re serving a gathering of people. If you’re in the market for any Keto Labor Day recipes or similar recipes for summertime get-togethers, use this one! If you really like meal prepping, you can freeze the cooked pulled pork to pull out and reheat whenever you want to make this recipe for a week of meals. Make sure to have napkins on hand for sticky barbecue fingers!
How to Make It
Step 1
A night ahead of cooking, prep a tied pork butt by rubbing it down with olive oil. In a small dish, combine salt, pepper, garlic powder, onion powder, thyme, chili powder, and mustard powder. Sprinkle the seasoning mix all over the pork butt, and press it into the flesh gently to it adheres. Make sure you use up all of the seasonings, leaving no crumbs behind. Set your seasoned pork butt in a dish, cover it, and marinate it overnight in your refrigerator for at least 12 hours.
Step 2
Make the barbecue sauce by combining beef broth, tomato paste, Worcestershire sauce, liquid stevia, and brown sugar substitute in a small pot. Heat the ingredients covered on your stove until the liquid comes to a simmer. Stir the ingredients to combine. Then, reduce the heat so the sauce is just bubbling, and stir in cumin, garlic powder, pepper, and butter. Let the sauce bubble uncovered on the stove until the butter melts and the sauce reduces to a proper barbecue sauce consistency. Cool and store the barbecue sauce in your refrigerator overnight alongside the marinating pork butt to use the next day.
Step 3
When you’re ready to cook the pork butt, spray a slow cooker with a light layer of pan spray. Place the pork butt in the slow cooker, and cover all the meat in the barbecue sauce you made the night before. Use a marinade brush to make sure every inch of meat is covered, and let any extra sauce fill the slow cooker. Cook the pork butt on low heat for 8 hours. After 8 hours, use a pair of kitchen scissors to remove the string tying the flesh together. Use a pair of forks to then shred the meat inside the slow cooker, and mix all the pulled pork together with the barbecue sauce.
Step 4
While the pork butt is cooking in the slow cooker, you can make fresh Keto buns. Stir the ground flaxseed and warm water together, and set the mixture aside to thicken. Meanwhile, combine almond flour, baking soda, and salt in a large mixing bowl. Whisk the eggs and egg whites into the mixing bowl, followed by the thickened flax. When your thick, loose batter comes together, place the mixing bowl in your freezer to chill for 10 minutes.
Step 5
Turn on an oven to preheat to 350 degrees. Spray a regular-sized 12-count muffin tray with pan spray. Fill as many cups as servings you’re making, scooping 4-tablespoon portions of batter into each tin cup. Bake the bun immediately for 30-35 minutes or until a toothpick test comes out clean and the tops of the buns are lightly crusted and golden.
Step 6
While the buns are still hot, melt the last amount of butter in your microwave and stir the everything-but-the-bagel seasoning into it to make seasoned butter. Brush the butter over the tops of the buns while they’re still in the muffin tray. Once the buns cool, you can remove them from the tray and slice them in half. Spread some of the barbecue sauce on the inside of the buns before filling each of them with about 3-½ ounces of barbecue pulled pork. Check the introduction area at the top of the recipe for suggestions on more Keto ingredients to fill your sandwich with.
Ingredients
- Pork Shoulder (Butt, Boston Butt)
2 lb
- Olive Oil
1 tsp
- Salt
1.5 tsp
- Black pepper
1 tsp
- Garlic powder
1.5 tsp
- Onion powder
1 tsp
- Thyme, dried
0.5 tsp
- Chili powder
0.5 tsp
- Mustard powder
0.75 tsp
- Beef broth
0.5 cup
- Tomato paste
2 tbsp
- Worcestershire sauce
0.5 tsp
- Liquid stevia
5 Drop
- Brown Sugar Replacement
1 tsp
- Cumin, ground
0.13 tsp
- Garlic powder
1.5 tsp
- Black pepper
1 tsp
- Butter, unsalted
1 tbsp
- Flaxseeds Or Flax Seeds Whole Or Ground
6 tbsp, ground
- Water
8 fl oz
- Almond flour
1 cup
- Baking soda
0.5 tsp
- Salt
1.5 tsp
- Raw egg
2 large
- Raw egg, white
2 large
- Butter, unsalted
1 tbsp
- Everything But The Bagel Seasoning
0.5 tsp