BBQ Pulled Pork Sliders

MAKES: 8 servings
COOKING TIME: 4 to 5 hours + marinating
Rich, tender, juicy pulled pork is at its best when paired with a punchy side dish like spicy, homemade coleslaw. Add a couple of Sourdough Keto Buns, and you’ve got genuine low-carb soul food.

1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon mustard powder
1/2 teaspoon ground black pepper
11/2 teaspoons fine sea salt
3.3 pounds (1.5 kg) bone-in pork shoulder or 2.65 pounds (1.2 kg) boneless pork shoulder
1/4 cup (60 ml) water
3/4 cup (180 g/6.4 oz) Sweet & Sour BBQ sauce
Suggestions (per serving): 1 or 2 mini Sourdough Keto Buns
1 pound (450 g) green cabbage, shredded
1 small (60 g/2.1 oz) red onion, sliced
1 piece (14 g/0.5 oz) jalapeño pepper, chopped
1/3 cup (73/2.6 oz) mayonnaise (shown here)
3 tablespoons (45 ml) fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes
2 tablespoons (8 g/0.3 oz) freshly chopped cilantro or parsley
Salt and pepper


Preheat the slow cooker. Prepare the rub by mixing all the spices. Pat dry the pork using a paper towel and cover in the spice rub, pressing it all over and cover in plastic wrap, refrigerate, and let it marinate for 8 hours or up to 24 hours. (If you’re short on time, marinating can be skipped.) Transfer to the slow cooker, add the water, and cook on high for 4 to 5 hours, until the meat is tender.
Prepare the spicy slaw by mixing all the ingredients: cabbage, red onion, jalapeño pepper, mayonnaise, lime juice, Dijon mustard, pepper flakes, cilantro, and salt and pepper to taste. Cover and refrigerate to let the flavors combine.
When the meat is cooked, shred it with two forks. Add the BBQ sauce and combine with the cooking juices. Serve the pork with the prepared slaw, and optionally with the buns. Keep leftovers refrigerated for up to 4 days, or freeze for up to 3 months.
Total carbs: 7.3 g / Fiber: 2.5 g / Net carbs: 4.8 g / Protein: 27.3 g / Fat: 36.6 g / Energy: 468 kcal
Macronutrient ratio: Calories from carbs (4%), protein (24%), fat (72%)