Keto BBQ Pulled Pork Lettuce Cups with Tangy Slaw

Why You’ll Love This Recipe

• Big, smoky BBQ flavor with a completely sugar-free sauce—keto-friendly and satisfying.
• Slow-cooked pork that shreds like a dream, piled into crisp, refreshing romaine cups.
• Hands-off method that’s weeknight-easy, dinner-party impressive.
• Great for meal prep and freezer-friendly; the slaw stays bright and crunchy.

Grocery List

• Produce: Romaine hearts, green cabbage, red cabbage, red onion (optional), limes, cilantro or scallions
• Dairy: None
• Pantry: Boneless pork shoulder, avocado oil, low-sodium chicken broth, no-sugar-added tomato sauce, tomato paste, apple cider vinegar, allulose (or erythritol/monkfruit), yellow or Dijon mustard, sugar-free Worcestershire (or coconut aminos), liquid smoke (optional), kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, mustard powder, cayenne, celery seed (optional), mayonnaise (avocado-oil mayo recommended)

Full Ingredients

Pulled Pork

• 3 lb boneless pork shoulder (Boston butt), trimmed of excess hard fat
• 2 tbsp avocado oil, divided
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp mustard powder
• 1/8 tsp cayenne pepper
• 1/2 cup low-sodium chicken broth

No-Sugar BBQ Sauce

• 1 cup no-sugar-added tomato sauce
• 2 tbsp tomato paste
• 3 tbsp apple cider vinegar
• 2 tbsp allulose (or 1.5 tbsp if using erythritol/monkfruit; sweeten to taste)
• 2 tbsp yellow mustard (or 1 tbsp Dijon)
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder (or chili powder)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sugar-free Worcestershire sauce (or 1 tsp coconut aminos)
• 1/2 tsp liquid smoke (optional, for extra smokiness)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2–4 tbsp water, as needed to thin while simmering

Tangy Cabbage Slaw

• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 2 tbsp very thinly sliced red onion (optional)
• 1/4 cup mayonnaise (avocado oil mayo recommended)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp celery seed (optional)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper
• 1 tsp allulose (optional, balances the tang)

To Serve

• 12–16 crisp romaine leaves (hearts work best)
• 2 tbsp chopped cilantro or thinly sliced scallions (for garnish)
• Lime wedges

Step-by-Step Instructions

Step 1: Make the spice rub and prep the pork

Pat the pork shoulder dry with paper towels. In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, mustard powder, and cayenne. Rub the pork with 1 tablespoon of avocado oil, then coat all sides evenly with the spice mix. Let it stand at room temperature for 10 minutes while you heat the pan.

Step 2: Sear for deeper flavor

Heat a large skillet or Dutch oven over medium-high heat and add the remaining 1 tablespoon avocado oil. Sear the pork for 3–4 minutes per side until a deep brown crust forms. Meanwhile, set your slow cooker to LOW and pour in 1/2 cup chicken broth.

Step 3: Slow-cook until shreddable

Transfer the seared pork to the slow cooker. Cover and cook on LOW for 8 hours (or on HIGH for 4.5 hours) until the pork is fall-apart tender and an instant-read thermometer registers 203–205°F in the thickest part. If the roast finishes early, switch to WARM.

Step 4: Simmer the no-sugar BBQ sauce

About 30 minutes before the pork is done, add all sauce ingredients to a small saucepan over medium heat. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until glossy and slightly thickened. If it gets too thick, whisk in 2–4 tablespoons water. Taste and adjust salt, sweetener, and vinegar to balance.

Step 5: Shred and sauce the pork

Lift the pork onto a rimmed sheet pan and rest for 10 minutes. Shred with two forks, discarding large pieces of fat. Skim excess fat from the slow-cooker juices and add a few tablespoons of the flavorful juices to the BBQ sauce to loosen, if desired. Toss the shredded pork with about two-thirds of the sauce; reserve the rest for drizzling when serving. Season to taste.

Step 6: Make the tangy cabbage slaw

In a large bowl, whisk mayonnaise, apple cider vinegar, Dijon, celery seed, salt, pepper, and allulose (if using). Add green and red cabbage and the red onion. Toss until lightly coated and crisp. Chill until ready to serve.

Step 7: Assemble the lettuce cups

Separate and rinse romaine leaves; pat dry. Spoon warm pulled pork (about 1/4 cup per leaf) into each leaf. Top with a small mound of slaw. Drizzle with remaining BBQ sauce, sprinkle with cilantro or scallions, and finish with a squeeze of lime. Serve immediately while the pork is warm and the lettuce is crisp.

Pro Tips

• Perfect texture: Aim for 203–205°F internal temperature for ultra-tender, shreddable pork.
• Crispy edges: Spread sauced pork on a sheet pan and broil 2–3 minutes for caramelized tips.
• Sweetener choice: Allulose gives the smoothest finish and best browning; start with less if using erythritol and adjust to taste.
• Smokiness: Liquid smoke and smoked paprika add authentic BBQ vibes without a smoker.
• Keep it crisp: Thoroughly dry romaine leaves so they stay sturdy and don’t wilt under the warm pork.

Variations

• Instant Pot version: Sear pork on Sauté, add 1/2 cup broth, cook on High Pressure for 60 minutes, natural release 15 minutes. Shred and sauce as directed.
• Oven braise: Place seared pork in a covered Dutch oven with 1/2 cup broth at 300°F for 3.5–4 hours until tender.
• Extra heat: Add 1–2 finely chopped chipotle peppers in adobo (sugar-free if available) to the sauce and sliced jalapeños to the slaw.

Storage & Make-Ahead

Cooked pulled pork keeps 4 days in the fridge or 3 months in the freezer. Cool completely, then portion into airtight containers with a little sauce to keep it moist. Reheat gently on the stovetop or in a 325°F oven until hot. Slaw is best the day it’s made but can be prepped 1 day ahead; store the dressing and cabbage separately and toss before serving. Romaine leaves can be washed, spun dry, and refrigerated in a sealed container with a paper towel for up to 2 days.

Nutrition (per serving)

Approximation for 1/6 of the recipe (2–3 lettuce cups): 520 calories; 41 g fat; 8 g total carbs; 2.5 g fiber; 5.5 g net carbs; 38 g protein; 1040 mg sodium. Actual values will vary based on brands and exact portions.