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Slow Cooker Keto Pulled Pork with Cabbage Slaw

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Pulled pork. The very words conjure images of smoky barbecues, summer gatherings, and a pile of tender, flavorful meat nestled in a soft bun. This iconic dish, deeply rooted in the culinary traditions of the American South, has a rich history tracing back to early European settlers who adopted slow-cooking techniques from Native Americans to tenderize tougher cuts of pork . While traditionally laden with sugary barbecue sauces and served on carby buns, the essence of succulent, fall-apart pork remains universally appealing. This Slow Cooker Keto Pulled Pork with Cabbage Slaw reimagines this beloved classic, delivering all the smoky, savory goodness without compromising your low-carb lifestyle.

  • Total Time: Approximately 6.5 to 8.5 hours
  • Yield: 6 - 8 servings 1x

Ingredients

Scale

For the Keto Pulled Pork:

  • 3-4 lbs Boneless Pork Shoulder: (Pork butt or Boston butt)
  • 1 tbsp Olive Oil:
  • 1 medium Yellow Onion: Sliced.
  • 4 cloves Garlic: Minced.
  • 1 cup Chicken or Beef Broth: Low sodium.
  • ½ cup Apple Cider Vinegar:

For the Sugar-Free Dry Rub:

  • 1 tbsp Smoked Paprika:
  • 1 tbsp Garlic Powder:
  • 1 tbsp Onion Powder:
  • 1 tsp Ground Cumin:
  • 1 tsp Dried Oregano:
  • ½ tsp Cayenne Pepper: (Optional, for heat)
  • 1 tbsp Salt:
  • 1 tsp Black Pepper:

For the Keto Cabbage Slaw:

  • 4 cups Shredded Green Cabbage: (or pre-packaged coleslaw mix, without dressing)
  • ½ cup Mayonnaise: (Full-fat, avocado oil mayo recommended)
  • 2 tbsp Apple Cider Vinegar:
  • 1 tbsp Low-Carb Sweetener: (e.g., erythritol, monk fruit, or allulose, to taste)
  • ½ tsp Celery Seeds: (Optional, for classic slaw flavor)
  • Salt and Black Pepper: To taste.

For Serving (Keto-Friendly):

Lettuce Wraps: (Butter lettuce or romaine hearts)

Keto Buns: (Optional)

Sugar-Free BBQ Sauce: (Optional)

Instructions

  1. Prepare Pork: Pat the pork shoulder dry with paper towels. In a small bowl, combine all the dry rub ingredients (smoked paprika, garlic powder, onion powder, cumin, oregano, cayenne, salt, and pepper). Rub the mixture generously all over the pork shoulder, ensuring it’s well coated.
  2. Sear Pork (Optional but Recommended): In a large skillet or Dutch oven over medium-high heat, heat the olive oil. Sear the seasoned pork shoulder on all sides until nicely browned, about 3-4 minutes per side. This step adds a significant depth of flavor. Transfer the seared pork to the slow cooker.
  3. Add Aromatics & Liquid: Add the sliced yellow onion and minced garlic around the pork in the slow cooker. Pour in the chicken/beef broth and apple cider vinegar.
  4. Slow Cook: Cover and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the pork is incredibly tender and easily shreds with a fork.
  5. Shred Pork: Carefully remove the pork shoulder from the slow cooker and place it on a large cutting board or in a shallow dish. Using two forks, shred the pork, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the cooking liquid, ensuring it’s well coated and moist.
  6. Make Cabbage Slaw: While the pork is cooking or after it’s shredded, prepare the slaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, low-carb sweetener, celery seeds (if using), salt, and pepper until smooth. Add the shredded cabbage and toss to coat evenly. Taste and adjust seasoning as needed.
  7. Serve: Serve the warm pulled pork in lettuce wraps or keto buns, topped generously with the fresh cabbage slaw. If desired, add a drizzle of sugar-free BBQ sauce.

Notes

  • Pork Cut: Pork shoulder (pork butt) is ideal for pulled pork due to its fat content, which keeps the meat moist and tender during long cooking times. Boneless is easier to shred, but bone-in works just as well and can add more flavor.
  • Don’t Skip the Sear: Searing the pork before slow cooking creates a flavorful crust and adds depth to the final dish. It’s worth the extra step!
  • Adjust Sweetness in Slaw: Low-carb sweeteners vary in intensity. Start with a small amount in the slaw dressing and add more to taste until you reach your desired level of sweetness.
  • Make Ahead: The pulled pork can be made ahead of time and stored in its cooking liquid in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. The slaw is best made fresh, but the dressing can be prepared a day in advance.
  • Serving Suggestions: Beyond lettuce wraps, this pulled pork is excellent served over cauliflower rice, in keto tortillas, or simply as a main dish with a side of roasted low-carb vegetables.
  • Author: Elle
  • Prep Time: 20 minutes
  • Cook Time: 6 - 8 hours (Low) or 3 - 4 hours (High)
  • Category: BBQ, Keto, Low-Carb
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten-Free, Ketogenic, Low-Carb

Find it online: https://slowcookerrecipes.us/slow-cooker-keto-pulled-pork-with-cabbage-slaw/