The Keto BBQ Pulled Pork Bowl with Slaw delivers smoky pork, creamy slaw, and a cozy cauliflower mash base for a keto spin on classic BBQ.
Keto BBQ Pulled Pork Bowl with Slaw
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Ingredients
3 lbs boneless pork shoulder (or pork butt)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp apple cider vinegar
½ cup water
½ cup sugar-free BBQ sauce
4 cups coleslaw mix
¼ cup mayonnaise
1 tbsp apple cider vinegar
½ tsp celery seed
Salt and pepper to taste
4 cups steamed cauliflower florets or mashed cauliflower
Directions
- Make the Pulled Pork: Place pork shoulder in a slow cooker. Season with salt, pepper, garlic powder, and onion powder. Add vinegar and water.
- Cover and cook on low for 8 hours or high for 5–6 hours, until pork is fall-apart tender. Shred with two forks and discard any large pieces of fat.
- Prepare the Slaw: In a large bowl, mix coleslaw mix, mayo, vinegar, celery seed, salt, and pepper. Chill while pork finishes cooking.
- Assemble the Bowls: Warm 1½ lbs of the shredded pork (save the rest for another meal) and toss with BBQ sauce. Divide cauliflower mash or florets among 4 bowls. Top with warm BBQ pork and a generous scoop of slaw.
Notes
- Leftover pork freezes well. You can also use it in lettuce wraps or omelets later in the week.
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