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Keto BBQ Pulled Pork Skillet

The Keto BBQ Pulled Pork Skillet features tender, slow-cooked pork shoulder shredded and crisped in a hot skillet for caramelized edges, then tossed with a tangy, smoky homemade keto BBQ sauce. Smoked paprika, garlic, onion powder, and a touch of cayenne build rich, authentic barbecue flavor without added sugar or hidden carbs. High in fat and protein yet low in net carbs, this one-pan meal delivers homestyle comfort and satisfying smoky sweetness while keeping your macros firmly keto-friendly.
Course Dinner, Main Course
Cuisine American, BBQ, Keto
Keyword keto bbq, keto pulled pork, low carb pork skillet, one skillet meal, sugar free bbq sauce
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 430kcal

Equipment

  • slow cooker or Dutch oven
  • large skillet
  • Mixing bowl
  • Tongs
  • two forks
  • Whisk

Ingredients

Pulled Pork

  • 3 pounds pork shoulder (pork butt), boneless if possible
  • 2 tablespoons olive oil for searing and skillet crisping, divided use
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper optional, to taste
  • 1 teaspoon fine sea salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth for slow cooking

Keto BBQ Sauce

  • 6 ounces tomato paste no sugar added
  • 1/3 cup apple cider vinegar
  • 1/3 cup granular erythritol or monk fruit sweetener keto-friendly, to taste
  • 1/4 cup water plus more as needed to thin
  • 1 tablespoon Worcestershire sauce look for sugar-free and gluten-free
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon liquid smoke optional, for extra smoky flavor
  • 1/4 teaspoon fine sea salt or to taste

To Finish & Serve

  • 2 tablespoons butter for skillet finishing
  • 1/4 cup shredded cheddar cheese optional topping
  • 2 tablespoons chopped fresh parsley or green onion for garnish

Instructions

  • Pat the pork shoulder dry with paper towels and cut it into large chunks so it fits easily in your slow cooker or Dutch oven.
  • In a small bowl combine the smoked paprika, garlic powder, onion powder, ground cumin, cayenne, salt, and black pepper and rub the spice mixture all over the pork pieces to coat evenly.
  • Heat a large skillet over medium high heat and add half of the olive oil, then sear the pork pieces on all sides until browned, working in batches if needed.
  • Transfer the browned pork and any juices to the slow cooker or Dutch oven and pour the chicken broth around the meat, then cover and cook on low in the slow cooker for about eight hours or in a 300 degree Fahrenheit oven for about three hours until the pork shreds very easily with a fork.
  • While the pork cooks, make the keto BBQ sauce by whisking together the tomato paste, apple cider vinegar, erythritol, water, Worcestershire sauce, smoked paprika, garlic powder, onion powder, liquid smoke, and salt in a mixing bowl until smooth, then taste and adjust sweetness, salt, or heat as desired and set aside.
  • When the pork is done, transfer it to a large bowl and shred it with two forks, discarding any large pieces of fat if you prefer and spooning a few tablespoons of the cooking juices over the meat to keep it moist.
  • Pour about half of the keto BBQ sauce over the shredded pork and toss until the meat is well coated, adding more sauce as needed while reserving a little for drizzling at the end if desired.
  • Heat the large skillet again over medium high heat and add the remaining olive oil and the butter, allowing the butter to melt and foam before spreading the sauced pulled pork in an even layer in the skillet.
  • Let the pork cook undisturbed for several minutes so the edges crisp and caramelize, then flip and toss occasionally until you see plenty of browned bits and the meat is heated through.
  • Taste the skillet pork and adjust seasoning with additional salt, pepper, or a spoonful more BBQ sauce if needed, then sprinkle with shredded cheddar if using and let it melt briefly over the heat.
  • Remove the skillet from the heat, garnish the top with chopped parsley or green onion, and serve the keto BBQ pulled pork hot with your favorite low carb sides such as cauliflower mash, roasted broccoli, or sautéed cabbage.

Notes

This keto BBQ pulled pork skillet works well for meal prep and reheats beautifully in a covered skillet over low heat with a splash of water or broth to keep the meat juicy. For a smokier flavor, increase the smoked paprika or add a few extra drops of liquid smoke, tasting as you go. Keep the sauce keto by choosing tomato paste and Worcestershire sauce with no added sugar, and adjust the level of low carb sweetener to match your preferred balance of tangy and sweet. Serve leftovers over cauliflower rice, in lettuce wraps, or alongside a simple slaw for easy, satisfying keto meals.

Nutrition

Calories: 430kcal | Carbohydrates: 7g | Protein: 30g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 135mg | Sodium: 780mg | Fiber: 2g | Sugar: 3g