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–+ servings
shredded pulled pork
Rachel Koller

Smoked Pulled Pork

4 from 1 vote
Savor this easy-prep smoked pulled pork recipe that's keto-friendly. It's a versatile delight, ideal for sandwiches, tacos, nachos and more.
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Prep Time 10 minutes
Cook Time 5 hours
Additional Time 1 hour
Total Time 6 hours 10 minutes
Servings: 5 -6 lbs, cooked & shredded

Ingredients
  

  • 10 pounds pork shoulder or pork butt bone-in is fine, cut into 2-3 pound chunks
  • 2 Tablespoons black pepper
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 3 Tablespoons paprika
  • 2 Tablespoons salt
  • 1 Tablespoon ground ginger
  • 1 teaspoon rosemary
  • 1 teaspoon cayenne pepper optional if you want it a little spicy
  • 1/4 cup monk fruit sugar substitute can substitute brown monk fruit or regular sugar or brown sugar (but will not be low-carb)
  • 1/3 cup stone ground or yellow mustard doesn't effect the flavor
  • 4 cups beef broth
  • 1/3 cup apple cider vinegar or rice vinegar

Method
 

  1. Start smoker. Heat smoker to 225F with high smoke.
  2. In a cereal-size bowl combine: black pepper, garlic powder, onion powder, paprika, salt, ginger, rosemary, cayenne (optional for spiciness) and monk fruit sugar together to form a dry rub.
  3. Please pork chunks on a cookie sheet. Coat with a thin layer of mustard to help the dry rub stick.
  4. Evenly coat all sides with the dry rub.
  5. Place pork on smoker. If the pork has a layer of fat, place the fat side up. Place thermometer in the center of the smallest piece.
  6. Smoke at 225F for 2 hours. After 2 hours place pork chunks in a high-sided pan(s), add broth and vinegar. Cover pan tightly with aluminum foil.
  7. Increase smoker cooking temperature to 250F. Cook pork chunks covered for an additional 3-4 hours or until the internal temperatures reaches 200-202F for about 10 minutes.
  8. Remove tins of liquid and pork from smoker. Keep covered. Let rest at least 60 minutes before shredding. I like to place the pork in a cooler for 60-90 minutes before shredding. This allows the juices to reabsorb into the meat for extra juiciness.
  9. Once rested, remove pork from liquid. Shred. Add up two 2 cups of the pan liquid back into the shredded meat if desired. Use meat for sandwiches, tacos, quesadillas, and more.

Nutrition

Serving: 1g

Notes

Not cooking 10 lbs of pork? Use about 1 1/2 Tablespoons dry rub for every pound of meat. Store extra dry rub in a jar or airtight container for next time.
Leftovers? Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. If vacuum sealed, this pulled pork will keep in the deep freezer for 6+ months.20

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