Keto Pulled Pork with BBQ Sauce


Step 1Preheat your slow cooker and set to high. Mix all the spices in a bowl. Score the skin of the pork by making cuts about an inch apart from one or both directions (and creating square cuts). (Note: I use a utility knife to score the skin. It's sharp, you can easily adjust the blades to the required depth and the blades can be replaced.)

Step 2Rub the spices into the pork. Peel and roughly slice the onion. Place in the preheated slow cooker and add bay leaves.

Step 3Place the pork on top of the onion and cover with a lid. You won't need to use any water - there is plenty in the pork. Cook on "high" for 5-6 hours, or on "low" 8-10 hours (exact time depends on the slow cooker).

Step 4When done, open the lid and let the hot steam out. To make the pork crispy, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Using tongs or two forks, place the cooked pork on a baking sheet lined with parchment paper.

Step 5Cover the pork with the BBQ sauce and place in the oven. Cook for 30-40 minutes. Alternatively, instead of using the oven, place back in the slow cooker and cook covered for about an hour.

Step 6Meanwhile, prepare the sauce made from the drippings and aromatics. Pour the liquid with the cooked onions and bay leaves into a blender. Place in a blender, pulse until smooth and set aside.

Step 7When the pork is cooked and crispy, remove from the oven and place in a bowl. Using two forks, shred the meat into smaller pieces. Pour in the blended sauce (made from the drippings and cooked aromatics) and combine well.

Step 8Serve immediately with roasted vegetables or with Keto Buns and Easy Russian Slaw. Otherwise, let it cool down and keep refrigerated for up to 5 days. You can also freeze it in batches for up to 3 months.