Simple Slow Cooker Pulled Pork (Low-Carb & Diabetic-Friendly)
This incredibly tender "Simple Slow Cooker Pulled Pork" features a balanced spice blend and is slow-cooked to perfection before being tossed in a savory, low-carb barbecue sauce. It's an effortlessly prepared dish ideal for a satisfying, guilt-free meal that's both low-carb and diabetic-friendly.
Equipment
- Slow Cooker (minimum 4-quart recommended)
Ingredients
- 3 lb. 1360.78g Pork butt or shoulder (Boston butt)
- ¾ teaspoon approx. 4.5g fine sea salt
- ¾ teaspoon approx. 2.25g garlic powder
- ¾ teaspoon approx. 1.7g smoked paprika
- ¾ teaspoon approx. 2.1g onion powder
- ¼ teaspoon approx. 0.7g ground cumin
- 1 ½ teaspoons approx. 7.5g apple cider vinegar
- ¾ cup approx. 198g, using G Hughes Sugar Free BBQ Sauce Original as reference low-carb barbecue sauce (sugar-free or no sugar added variety recommended)
Instructions
- Prepare the Spice Rub: In a small bowl, thoroughly combine the fine sea salt, garlic powder, smoked paprika, onion powder, and ground cumin.
- Season the Pork: Pat the pork butt or shoulder dry with paper towels. Generously apply the spice mixture evenly over all surfaces of the pork, massaging it into the meat.
- Slow Cook the Pork: Add the apple cider vinegar to the bottom of your slow cooker basin. Carefully place the seasoned pork into the slow cooker. Secure the lid. Cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 3.5 to 4.5 hours, until the pork is fork-tender.
- Sauce and Finish: Once the initial cooking phase is complete, gently remove the pork from the slow cooker (it may fall apart). Drain any excess liquid from the slow cooker if desired (this step is important for accuracy if less fat is desired). Return the pork to the slow cooker. Pour the low-carb barbecue sauce evenly over the pork. Cover and continue to cook on the LOW setting (or WARM if your pork is already very tender) for an additional 45 to 60 minutes, allowing the pork to absorb the sauce.
- Shred and Serve: Remove the pork from the slow cooker. Using two forks, shred the meat to your desired consistency. Toss the shredded pork thoroughly with the sauce remaining in the slow cooker. Serve warm.
Notes
Leftover cooked pork can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, allow the pork to cool completely, then wrap it securely in foil or place it in freezer-safe bags or containers. It can be frozen for up to 3-6 months. Thaw in the refrigerator before reheating.
Nutritional Information (per serving, based on 7.5 servings and specific ingredient data as noted):
- Calories: 356 kcal
- Protein: 35.3 g
- Total Fat: 22.0 g
- Saturated Fat: 7.8 g (derived from USDA data for cooked pork shoulder, NDB No: 10213, which reports 6.61g per 100g cooked meat; 117.93g serving = 7.79g)
- Total Carbohydrates: 2.3 g
- Dietary Fiber: 1.0 g
- Net Carbohydrates: 1.3 g
- Sugars: 0.1 g (primarily from trace amounts in spices; assumes sugar-free BBQ sauce with 0g sugar)
- Sodium: 478 mg (Pork: ~78mg, Added Salt: ~235mg, BBQ Sauce: ~165mg)