This low carb crockpot buffalo pulled pork will be a great addition to your recipe collection! It is an awesome twist to pulled pork that will get rave reviews every time you serve it!
Take you pulled pork to the next level with this low carb crockpot buffalo pulled pork! Combing juicy crockpot pulled pork with a delicious Buffalo sauce is a winning combination. This is a great recipe for parties and get togethers or any time you’d like a delicious pulled pork comfort food dish!
Let’s talk about our pork roast!
I used a bone-in pork shoulder roast for my pulled pork. I think this makes the most flavorful and juiciest pulled pork. A pork butt roast would also work well. Making this crockpot pulled pork is amazingly easy. You’ll want to remove the roast from its packaging and discard any liquid in the packaging. Then, after making the delicious seasoning mixture, rub it evenly into all sides of the pork roast, including the layer of fat on the roast. Place your roast, fat side up, into the crockpot and pour the chicken broth around the meat. Cover and cook on low for 8-10 hours. At this time, your meat should be falling off the bone and you can easily shred it. I remove most of the fat from my roast before shredding it, but you can leave a little on it if you’d like.
How do I make the Buffalo sauce for this low carb crockpot buffalo pulled pork?
We love this Buffalo sauce, and it is the sauce we use for our favorite Buffalo hot wings! For our sauce, we combine Frank’s Red Hot Buffalo Wings Sauce, apple cider vinegar, butter, Dijon mustard, smoked paprika, and pepper in a medium saucepan. You can substitute your favorite hot sauce in place of Frank’s if you’d like. Over medium low heat, simmer the sauce for 15-30 minutes. Just give it a stir every once in a while. I added one cup of hot sauce and ½ cup of the drippings from the roast to my shredded pork. If you’d like, you can add more sauce or more drippings to yours. I served the remaining sauce alongside the pork. You can also serve some of the drippings with the pulled pork as well.
How can I serve this low carb crockpot buffalo pulled pork?
You have some great keto options for serving this pulled pork. You can eat it, as is, in a bowl. This pulled pork can also be used to make an awesome salad using your favorite lettuce or spinach. You can make this into a delicious lettuce wrap too. This pulled pork makes an awesome sandwich using your favorite keto bread, buns, or English muffins. You can top your sandwich with some extra sauce and some blue cheese crumbles if you’d like. For a delicious option, you can also top your sandwich with some keto coleslaw or serve the coleslaw on the side. Yum!
Need some keto coleslaw recipes? Here you go!
Creamy Keto Cilantro Lime Coleslaw
Helpful Hints:
*You can add more Buffalo sauce or roast drippings to your shredded pork if you’d like.
*If you’d prefer, you can use your favorite hot wings sauce in place of the Frank’s wing sauce.
Main Kitchen Equipment and Utensils:
- Small mixing bowl
- Crockpot
Splash of Encouragement:
***Show me Your ways, O LORD; Teach me Your paths. Psalm 25:4***
Low Carb Crockpot Buffalo Pulled Pork
This low carb crockpot buffalo pulled pork will be a great addition to your recipe collection! It is an awesome twist to pulled pork that will get rave reviews every time you serve it!
Ingredients
- 6-9 pound bone-in pork shoulder roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup chicken broth
- 1½ cups Frank’s Red Hot Buffalo Wings Sauce
- ⅓ cup apple cider vinegar
- ⅓ cup butter
- 2 teaspoons Dijon mustard
- 2 teaspoons smoked paprika
- ½ teaspoon pepper
- Optional: blue cheese crumbles
Instructions
1. Remove pork roast from packaging and set aside.
2. In a small bowl, add garlic powder, onion powder, paprika, salt, and pepper. Stir to combine.
3. Rub seasoning mix evenly into pork roast.
4. Place roast, fat side up, into crockpot. Pour chicken broth around roast.
5. Cook on low for 8-10 hours.
6. Before removing roast from crockpot, make Buffalo sauce.
7. In a medium saucepan, over medium low heat, add Frank’s hot sauce, apple cider vinegar, butter, mustard, smoked paprika, and pepper. Simmer for 15-30 minutes, stirring occasionally.
8. While sauce is simmering, remove roast from crockpot. Discard bone and as much fat as desired. Use 2 forks to shred roast.
9. Add 1 cup of Buffalo sauce and ½ cup roast drippings to the shredded pork. Stir to combine.
10. Serve with remaining Buffalo sauce. Top with blue cheese crumbles if desired.
Nutrition Information:
Yield: 16 Servings Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 243mgSodium: 944mgCarbohydrates: 0gFiber: 0gProtein: 21g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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