Keto BBQ Pulled Pork Soup

This Keto BBQ Pulled Pork Soup simmers fall-apart tender pulled pork in rich bone broth with smoky keto-friendly BBQ sauce, bell peppers, and celery for a hearty, low-carb bowl that delivers all the tangy, sweet, and smoky comfort of classic barbecue without the sugar or buns.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, BBQ-Inspired, Keto

Keyword bone broth soup, keto bbq pulled pork soup, keto soup, low carb bbq, meal prep, pulled pork soup

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 410kcal

Equipment

slow cooker
Large Pot or Dutch Oven
Cutting board
Chef's knife
Tongs
Mixing bowl
measuring cups and spoons

Ingredients

For the pulled pork

3 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder

For the soup base

4 cups beef or pork bone broth, unsalted or low sodium
1 1/2 cups keto-friendly BBQ sauce (no sugar added, about 1 to 2 net carbs per 2 tablespoons)
1/2 cup water
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce (check for sugar-free or keto-friendly brand)
1 tablespoon tomato paste (no sugar added)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
3 stalks celery, diced
1/4 cup finely chopped yellow onion
2 tablespoons butter or ghee
1 teaspoon smoked paprika for extra smoky flavor
1/2 teaspoon liquid smoke optional, to taste
1/4 teaspoon red pepper flakes optional, for heat
Sea salt and black pepper to taste, depending on saltiness of broth and BBQ sauce

Optional toppings

Sliced avocado for serving
Shredded sharp cheddar cheese for serving
Sour cream for serving
Thinly sliced green onions for serving
Extra keto-friendly BBQ sauce for drizzling

Instructions

Pat the pork shoulder dry with paper towels and place it on a cutting board, trimming any thick pieces of hard surface fat while leaving most of the marbling intact.
In a small bowl combine the sea salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the spice mixture all over the pork to coat it evenly.
Heat the olive oil in a large skillet over medium high heat until shimmering, then sear the pork on all sides until deeply browned, working in batches if needed to avoid crowding.
Transfer the seared pork to a slow cooker and pour in 2 cups of the bone broth, covering and cooking on low for 8 hours or until the pork is very tender and easily shreds with a fork.
Lift the cooked pork out of the slow cooker to a large bowl, reserving the cooking juices if desired, and shred the meat into bite sized pieces using two forks, discarding any large fatty or gristly bits.
In a large pot or Dutch oven over medium heat melt the butter, then add the diced green bell pepper, red bell pepper, celery, and onion and sauté until the vegetables are softened and just beginning to turn golden at the edges.
Stir in the remaining 2 cups of bone broth, the keto friendly BBQ sauce, water, apple cider vinegar, Worcestershire sauce, tomato paste, smoked paprika, liquid smoke, and red pepper flakes, whisking until the tomato paste is fully dissolved.
Add the shredded pork to the pot, along with a splash of the reserved pork cooking juices if you would like a richer flavor, and stir to evenly distribute the meat through the broth.
Bring the soup just to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes, stirring occasionally, until the flavors have melded and the broth has slightly thickened.
Taste the soup and adjust the seasoning with additional sea salt, black pepper, apple cider vinegar, or BBQ sauce to balance the smoky, tangy, and sweet flavors to your preference while keeping it keto friendly.
Ladle the hot soup into bowls and top each serving with sliced avocado, shredded cheddar, a dollop of sour cream, green onions, and a light drizzle of extra keto BBQ sauce if desired.
Store any leftover soup in airtight containers in the refrigerator for up to 5 days or freeze in portions for up to 3 months, reheating gently on the stovetop and thinning with a splash of broth if it becomes too thick.

Notes

Choose a keto friendly BBQ sauce that is clearly labeled no sugar added and has about 1 to 2 grams of net carbs per 2 tablespoons to keep the soup within keto macros. If your sauce is thicker or sweeter, thin it with a bit more bone broth and balance the flavor with extra apple cider vinegar instead of more sweetener. For even deeper flavor you can make the pulled pork a day ahead and chill it in its juices, then skim the solidified fat, shred the meat, and use the concentrated juices to enrich the soup. This recipe works well with leftover plain smoked pork shoulder or carnitas, but avoid using pork that was previously coated in sugary rubs or sauces. To lower the carbs further you can halve the bell peppers and onion while increasing celery, or omit the tomato paste and add more smoked paprika. Always taste and season at the end, since different broths and sauces vary widely in salt content, and add any extra heat with red pepper flakes or your favorite keto hot sauce in small increments so the spice level does not overpower the smoky BBQ profile.

Nutrition