We Found a Keto-Friendly BBQ Dinner You Can Make in Your Slow Cooker
When we mention this keto-friendly BBQ-flavored slow cooker pork recipe, barbecue purists might scoff at us. But we can't worry about that: We have day jobs, hungry kids to feed, and no barbecue pit in the backyard. We know smoke is the key to breaking down the fat that adds flavor and moisture to the pork butt or shoulder, but we found a way to get similar flavors and texture by using bone broth and a slow cooker.
There are many reasons why this recipe is perfect for a busy weeknight—the active cooking time is reduced to a minimum, you can use this versatile pork in many different ways, and it's one of the most delicious keto recipes we've ever tasted. You can wrap this pork with slaw in a low-carb tortilla and call it a keto taco, or simply enjoy it as a high-protein, low-carb bowl.
Get your slow cooker going in the morning, and it will be ready by dinner time, or make it ahead and freeze the meat so it's ready to go whenever you have a hankering for some Piedmont-stye North Carolina barbecue.
Nutrition: 385 calories, 22 g fat (17 g saturated), 604 mg sodium, 6 g carbs, 1 g fiber, 2 g sugar, 40 g protein
Makes 6 servings
Ingredients
For the pork
2½ to 3 lb boneless pork shoulder
1 tsp chili powder
1 tsp ground cumin
½ tsp salt
¼ tsp chipotle chile powder or cayenne
½ cup beef bone broth or water
3 Tbsp cider vinegar
For the slaw
Makes 4 cups
½ cup keto mayonnaise
2 Tbsp heavy cream
2 Tbsp lemon juice
1 Tbsp erythritol
1 Tbsp white vinegar
1 jalapeño pepper, seeded and minced
1 tsp celery seeds
salt and pepper
4 cups coleslaw mix or shredded cabbage
How to Make It
- Trim excess fat from meat. Cut it up, if necessary, to fit in a 3½-quart or 4-quart slow cooker. Season with chili powder, cumin, salt, and chipotle chile powder. Pour broth and vinegar over meat. Cover and cook on low-heat setting 8 to 10 hours, or on high-heat setting for 4 to 5 hours. Remove meat from the cooker and shred it using two forks.
- While the meat is cooking, make the slaw. In a medium bowl, whisk together mayo, heavy cream, lemon juice, erythritol, and vinegar. Add jalapeño, celery seeds, and salt and pepper to taste, and stir. Add coleslaw and toss until coated evenly. Cover and refrigerate at least 1 hour or up to 3 days.
- Serve by dividing pork among six bowls and topping with slaw.
- You can freeze the meat for up to 3 months. Let cool, drizzle with a little cooking liquid, and transfer into a freezer container. Thaw overnight in the refrigerator before reheating.
