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🍖 American BBQ
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Slow-Cooker Pulled Pork
⏱ 10 min prep + 8 hr slow cook
🍞 ~3g (kid-default portion, meat only)
🍽 8 servings
⭐ 5/5
⚠️ Estimates only — not medical advice. Carb counts vary by brand and portion. Always verify with your endo or CDCES.
🌍 Cultural note
Pulled pork is the centerpiece of every backyard cookout from the Carolinas to Kansas City — the kind of low-and-slow meal that perfumes the whole house while you go about your Saturday. In our kitchen, it's become a Sunday-dinner anchor: one big batch, three different meals.
Why this recipe is T1D-friendly
- The pork itself is zero-carb — pure protein and fat, which means gentle, predictable blood sugar with no post-meal spike chasing.
- We swap the usual brown-sugar-bomb rub for monk fruit + smoked paprika, so all the sweet-smoky flavor stays without the sugar surge.
Ingredients
- 3 lb pork shoulder / Boston butt, bone-in (0g)
- 2 tbsp smoked paprika (1g)
- 2 tbsp monk fruit brown-sugar blend like Lakanto Golden (0g — erythritol-based)
- 1 tbsp kosher salt (0g)
- 1 tbsp garlic powder (2g)
- 1 tbsp onion powder (2g)
- 2 tsp black pepper (1g)
- 1 tsp ground mustard (0g)
- 1 tsp ground cumin (0g)
- 1/2 cup unsweetened apple cider vinegar (1g)
- 1/2 cup unsalted chicken broth (1g)
- 2 tbsp yellow mustard (1g)
- 1 tbsp Worcestershire sauce (1g — check label, some have added sugar)
Directions
- Pat the pork shoulder very dry with paper towels — dry meat takes a rub better.
- In a small bowl, mix paprika, monk fruit brown-sugar blend, salt, garlic powder, onion powder, pepper, mustard, and cumin.
- Smear the yellow mustard all over the pork (this is your "glue" — it has almost no flavor once cooked).
- Pack the rub onto every surface, pressing it in. Don't be shy.
- Set pork in your slow cooker, fatty side up.
- Pour vinegar, broth, and Worcestershire around (not over) the pork so you don't wash off the rub.
- Cover and cook on LOW for 8 hours, or until the meat shreds when you poke it with a fork.
- Transfer pork to a big bowl. Discard the bone and any large fat chunks.
- Shred with two forks. Spoon some of the cooking liquid back in for moisture — about 1/2 cup.
- Taste, add a pinch of salt if needed, and serve warm.
Dash's kid tips 🐆
- Dash the cheetah chef says: "Make pulled-pork nachos on cauliflower-crisp 'chips' — sneaky low-carb, looks like a treat."
- Family-style serving trick: portion the meat onto kid plates first (3 oz = roughly a deck of cards) before adults dig in — easier than back-calculating after the pile is gone.