Keto Pulled Pork with Cabbage Slaw

Succulent and tender, this Keto Pulled Pork with Cabbage Slaw combines the smoky flavors of slow-cooked pork with the crunchy zest of a fresh cabbage slaw. Perfect for a satisfying keto-friendly lunch or dinner, it's a crowd-pleaser that's loaded with nutrients while keeping carbs to a minimum.

Course Dinner

Cuisine American

Keyword Cabbage Slaw, dinner, Keto, Low-Carb, Pulled Pork

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 480kcal

Equipment

Oven-proof pot with lid
Mixing bowls
Measuring cups and spoons
Wooden spoon
Cutting board and knife
Two forks for shredding the pork

Ingredients

For the Pulled Pork:

2 lbs pork shoulder
1 tbsp olive oil
2 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ cup chicken broth

For the Cabbage Slaw:

4 cups shredded cabbage
1 medium carrot, julienned 50g
2 tbsp apple cider vinegar
3 tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped

Instructions

Preheat your oven to 300°F (150°C). Pat the pork shoulder dry with paper towels.
In a small bowl, mix together sea salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub this spice mixture all over the pork shoulder.
Heat olive oil in a large, oven-proof pot over medium-high heat. Sear the pork shoulder on all sides until browned, approximately 3-4 minutes per side.
Pour chicken broth into the pot, scraping up any browned bits from the bottom with a wooden spoon. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Cook the pork shoulder in the oven for about 4 hours, or until the meat is tender enough to be easily shredded with a fork.
While the pork is cooking, prepare the cabbage slaw. In a large bowl, combine the shredded cabbage, julienned carrot, apple cider vinegar, mayonnaise, Dijon mustard, sea salt, and black pepper. Toss well to coat. Refrigerate until ready to serve, allowing the flavors to meld.
Once the pork is done, remove it from the oven and let it rest for about 10 minutes. Then, using two forks, shred the meat into bite-sized pieces.
Stir the fresh parsley into the cabbage slaw and adjust the seasoning if necessary.
Serve the warm pulled pork topped with a generous helping of the tangy cabbage slaw.

Notes

For the best results, allow the pork to marinate with the spice rub for at least 30 minutes before cooking. If you have time, prepare the cabbage slaw a day in advance; the flavors develop beautifully overnight. This dish can be stored in the refrigerator for up to 3 days, making it perfect for meal prep!

Nutrition