prep time: 15 minutes (not including time to make buns) cook time: 8hours yield: 12 servings
This recipe yields a lot of meat, but the leftover pulled pork makes great BBQ Pulled Pork Hash with Eggs
BBQ pulled pork
- 1 (6-pound) boneless pork shoulder roast 2 cups tomato sauce
- ¼ cup diced onions
- 8 cloves garlic, minced
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (optional)
- 2 tablespoons coconut vinegar or apple cider vinegar
- 2 teaspoons liquid smoke
- 2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
wilted bacon coleslaw
- 2 cups shredded green and/or red cabbage
- 2 strips bacon, cut into small dice
- 2 tablespoons avocado oil (or melted ghee if not dairy-sensitive)
- 1½ tablespoons coconut vinegar or apple cider vinegar
- 2 teaspoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- Fine sea salt and ground black pepper
Double batch round Keto Buns
- To make the pulled pork, place the pork roast in a slow cooker. In a bowl, combine the rest of the ingredients for the pork. Pour the mixture over the roast in the slow cooker. Cover and cook on low for 8 hours or until the meat shreds easily with 2 forks.
- When the meat is nearly done, make the coleslaw: Place the cabbage in a large bowl and set aside. In a large sauté pan, cook the bacon slowly over medium heat until it is browned and crispy, 8 to 10 minutes. Add the oil, vinegar, and sweetener, if using, to the pan and bring to a boil, then remove the pan from the heat. Pour the hot dressing over the cabbage, tossing to wilt the cabbage and coat it with the dressing. Season the coleslaw with salt and pepper to taste.
- Assemble the sandwiches and serve hot. Store leftover pulled pork and coleslaw in separate airtight containers in the refrigerator for up to 3 days. Leftover pork can be frozen for up to a month. Reheat the pork on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.