BBQ Pulled Pork Keto Burger

Enjoy a mouthwatering fusion of smoky BBQ pulled pork and juicy burgers with this keto-friendly recipe that's sure to satisfy your cravings without the carb overload. Perfect for a hearty lunch or dinner, this BBQ Pulled Pork Keto Burger combines tender, slow-cooked pork with a homemade, sugar-free BBQ sauce, all nestled between fresh lettuce buns for a deliciously indulgent yet guilt-free meal.

Course Dinner

Cuisine American

Keyword BBQ Keto Recipe, Keto BBQ Pulled Pork Burger, keto burger, Low Carb Pulled Pork

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 465kcal

Equipment

Slow cooker
Small bowl
Forks for shredding
Saucepan
Measuring cups and spoons

Ingredients

For the pulled pork

2 pounds pork shoulder
1 tablespoon sea salt
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
¼ cup apple cider vinegar
½ cup chicken broth

For the keto BBQ sauce

6 ounces tomato paste
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce sugar-free
1 tablespoon liquid smoke
¼ cup erythritol, powdered
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper optional for heat
¾ cup water

For the burger assembly

4 large lettuce leaves for buns
½ red onion, thinly sliced
4 slices cheddar cheese optional, for topping

Instructions

Start by preparing the pork shoulder. Mix sea salt, smoked paprika, garlic powder, onion powder, and ground black pepper in a small bowl. Rub this mixture all over the pork shoulder evenly.
Place the seasoned pork into a slow cooker. Pour apple cider vinegar and chicken broth over the pork. Set the slow cooker to low and cook for about 4 hours, or until the pork is tender enough to be easily shredded with a fork.
While the pork is cooking, prepare the keto BBQ sauce. In a saucepan, combine tomato paste, apple cider vinegar, Worcestershire sauce, liquid smoke, powdered erythritol, sea salt, black pepper, smoked paprika, cayenne pepper (if using), and water. Stir well to combine.
Bring the sauce to a simmer over medium heat, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Once done, set aside.
Once the pork is cooked, transfer it to a large bowl and shred it using two forks. Pour the homemade keto BBQ sauce over the shredded pork and mix well to combine.
To assemble the burgers, place a lettuce leaf on each plate. Top with a generous serving of the BBQ pulled pork, followed by sliced red onion and a slice of cheddar cheese if desired.
Serve immediately, with extra BBQ sauce on the side if you like.

Notes

If you don't have a slow cooker, you can cook the pork shoulder in a covered dutch oven at 275°F (135°C) for approximately 4-5 hours or until tender.

The nutritional information provided is an estimate and will vary depending on the exact ingredients used.

Store any leftover pulled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition