Description
- 1 (3 lb) Boneless Pork Shoulder
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Chili Powder
- 1 Tablespoon Sweet Paprika
- 1/2 Tablespoon Smoked Paprika
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sea Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon Cayenne Pepper
- 1 Large Red Onion, sliced in very thick rings
Keto BBQ Sauce
Ingredients
Scale
- Mix all the spices together in a small bowl until combined.
- Place the pork in a large glass baking dish (or something similar) and rub the mixture all over the pork (using gloves makes this a breeze). Cover with plastic wrap and refrigerate overnight.Â
- The next morning, remove the pork from the fridge 30 minutes prior to cooking. Preheat the oven to 325°F.
- Place the sliced onion rings on the bottom of a Dutch oven and place the pork (fat cap up) and any accumulated juices on top. Cover and place in the center of the oven for approximately 1 hour per lb. or until the pork reaches 190°F and is fall apart tender.
- Using 2 forks, shred the pork and onions together, discarding any fat.
- Serve over toasted buns alongside some coleslaw and sweet potato fries.
Notes
This recipe does not call for any additional liquid, however, 1/4 cup of water may be added to the pan to ensure the onions do not burn.