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:
(Ingredients can be purchased by clicking on the green link)
8-12 LBs Pork Shoulder (Boston Butt)
1/4 C Yellow Mustard
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Let's Do This:
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!