Instant Pot (Or Slow Cooker!) Paleo & Keto BBQ Pulled Pork

Keto BBQ Pulled Pork with coleslaw in a burger bun

Instant Pot (Or Slow Cooker!) Paleo & Keto BBQ Pulled Pork

This is a ridiculously tasty (yet super easy!) paleo and keto bbq pulled pork! Whip it up quickly in your instant pot (or slow cooker!) for the ultimate low carb weeknight meal.

Course Main

Cuisine American

Keyword dairy free, gluten free, grain free, keto, low carb, paleo

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 294kcal

Ingredients

1/3 cup white wine vinegar
2 teaspoons extra virgin olive oil
3 teaspoons smoked paprika
2 1/2 teaspoons dried oregano
2 teaspoons garlic powder
3/4 teaspoons black pepper freshly ground
3/4 teaspoons ground cumin
1/2-1 teaspoons chipotle powder to taste
1/4-1/2 teaspoons cayenne pepper to taste
1/2-1 teaspoons kosher salt to taste
1-3 tablespoons xylitol or erythritol, to taste
1 kg pork shoulder cut into large cubes
1 tablespoon extra virgin olive oil
1 cup water
1 orange halved
1-3 teaspoons arrowroot powder or 1/4-1/2 tsp konjac powder

Serving Suggestions

our keto burger buns

Instructions

Mix vinegar, olive oil, paprika, oregano, garlic, black pepper, cumin, chipotle, cayenne and water in a small bowl. Season with salt and sweetener to taste, set aside (this will become you 'bbq sauce'!).
Pat meat dry and cut into large cubes. Season with salt and freshly ground pepper. Set aside.
Set instant pot to Sauté and heat up olive oil, add meat (working in batches as needed) and sear meat for 3 to 5 minutes on each side until browned. Press Cancel to turn off the heat.
Add in the bbq sauce mix and squeeze the orange into the mix before adding it in (yes, you want the whole orange in the mix!). Toss to combine.
Lock lid in place, close pressure valve and press Meat. Adjust cooking time for 30 minutes and cook. Allow pressure to release naturally (roughly 20 minutes). Remove lid, remove the meat and sieve the juice into a saucepan (this will be your bbq glaze!).

To make the bbq glaze

Heat up the bbq sauce until it just begins to simmer. Shred meat with two forks in the meantime and set aside.
Make a glaze by dissolving the arrowroot or konjac powder in a couple tablespoons of water. Whisk the slurry into the sauce. Continue to simmer, whisking constantly to avoid lumps, just until desired consistency is reached (arrowroot breaks down in prolonged heat). Feel free to thin out with more water as needed, or thicken with more arrowroot (keeping in mind that your sauce will continue to thicken while cooling).
Mix the pork with the glaze and serve right away with toppings of choice (our keto buns, cole slaw... or even avocado and ice berg lettuce!).

Notes

If you haven’t got an instant pot yet (we got ours for Christmas and have fallen head over heels in love!), you can also use your slow cooker. Just omit the water and cook on low for 6 hours.

Please note that nutrition facts were estimated for 1/4 of the batch of the keto bbq pulled pork! If making a pulled pork sandwich with our burger buns, add 3g net carbs (just 5g total!!).

Nutrition

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