blacksheepketo
Jun 22, 20191 min
Updated: Dec 10, 2019
I'm finally giving away my secrets to an awesome keto pulled pork. This pulled pork is absolutely delicious; It's moist, smokey, and a little spicy. I personally cook this on a Traeger pellet smoker, but since we are cooking based on temperature, you can do it in your oven too!
Prep time: 10 minutes
Marinade time: 4-24 hours
Cook time: 5-6 hours
Servings size: 4oz
Servings: 40*
*Will vary based on size of pork shoulder.
Macros Per Serving:
Calories: 205
Fat:14g
Protein: 20g
Total Carbs: Trace
(Ingredients can be purchased by clicking on the green link)
8-12 LBs Pork Shoulder (Boston Butt)
1/4 C Yellow Mustard
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Coat thawed pork in yellow mustard. Rub evenly on all sides.
Apply dry rub on top of mustard.
Wrap in plastic wrap for 4-24 hours.
Preheat oven or smoker to 250 degrees Fahrenheit.
Remove plastic wrap, and place pork on fat side up on the smoker, or a baking rack in your oven.
Cook about 4 hours until a meat thermometer reads 160 degrees Fahrenheit.
Wrap meat in a double layer of aluminum foil.
Place back in oven/smoker until internal temperature reaches 204-208 degrees.
Allow the meat to rest in the foil for about 20 minutes.
Remove the bone, and "pull" the pork using two forks.
Transfer to a large bowl, and mix in 2 TBSP of dry rub.
Enjoy!