This keto crockpot brown sugar balsamic pork is amazingly juicy and delicious. It combines the perfect balance of savory and sweet!
When you want a truly special pulled pork dish, this keto crockpot brown sugar balsamic pork is an awesome choice. We combine a pork roast with some simple seasonings, then let the crockpot do the majority of the work. Adding a homemade keto brown sugar balsamic sauce after shredding the cooked pork takes this dish over the top in flavor. Enjoy!
Let’s talk about our pork roast!
For this pulled pork, I used a bone-in pork shoulder roast. I think this makes for the most flavorful and juiciest pulled pork. You could alternately use a pork butt roast for this dish. Making this crockpot pork is amazingly easy. First, you’ll want to remove the roast from its packaging and discard the liquids from the packaging. You don’t need to rinse the roast. Just place it in the crockpot and then prepare your seasoning mix. Our seasoning mix combines garlic powder, onion powder, salt, and pepper. This is a simple but delicious spice combination that works perfectly with our pork shoulder roast. You’ll want to rub this spice mixture evenly onto all sides of the pork roast. Then place your roast, fat side up, into the crockpot and pour the chicken broth around the roast. Cover and cook your roast for 8-10 hours.
How do I make the sauce for this keto crockpot brown sugar balsamic pork?
Our homemade brown sugar balsamic sauce really makes this dish. We combine brown sugar with balsamic vinegar, keto ketchup, tamari, butter, and Dijon mustard to make our sauce. I used the Swerve brand for my brown sugar. It contains zero calories and zero net carbs, and it’s amazingly similar in taste and sweetness to regular brown sugar. When buying balsamic vinegar, you’ll want to carefully check your nutritional labels as the carb count varies from brand to brand. I chose to use one that contains only 2 net carbs per tablespoon. For the ketchup, I used the Primal Kitchen brand regular ketchup. You can use any keto ketchup you’d like. The tamari brings an awesome depth of flavor to our sauce and the butter brings amazing richness! I love the addition of Dijon mustard to this sauce as it brings the perfect amount of mild mustard flavor to our sauce!
How can I serve this keto crockpot brown sugar balsamic pork?
You have some amazing low carb options for serving this pulled pork. It’s awesome served as is in a big bowl. You can drizzle as much of the extra sauce over your pulled pork as you’d like. Another great option is to serve this in a salad with some lettuce or spinach and your favorite salad toppings. To serve this as a sandwich, you can use your favorite keto bread, biscuits, or English muffins. It can also be used to make a lettuce wrap. Any low carb cooked vegetable would pair nicely with this pulled pork. Some great options include asparagus, broccoli, Brussels sprouts, cauliflower, green beans, and spinach. You can also serve this pulled pork with some coleslaw or a side salad.
Here are some salads that would pair nicely with this pulled pork!
Creamy Keto Tomato Cucumber Salad
Marinated Keto Cucumber, Tomato, and Onion Salad
Helpful Hints:
*If you’d like, you can add more than ½ of the brown sugar balsamic sauce to your pulled pork. You can also add some of the drippings to your pulled pork.
*This pulled pork reheats well in either the microwave or in a skillet or saucepan on the stovetop.
Main Kitchen Equipment and Utensils:
- Small mixing bowl
- Crockpot
- Measuring cups
- Measuring spoons
- Medium saucepan
Splash of Encouragement:
***Blessed be the LORD, Because He has heard the voice of my supplications! Psalm 28:6***
Keto Crockpot Brown Sugar Balsamic Pork
This keto crockpot brown sugar balsamic pork is amazingly juicy and delicious. It combines the perfect balance of savory and sweet!
Ingredients
For the pork roast:
- 6-9 pound bone-in pork shoulder roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken broth
For the brown sugar balsamic sauce:
- 1 cup brown sugar substitute (Swerve)
- ½ cup balsamic vinegar
- ½ cup keto ketchup
- ½ cup tamari
- ¼ cup butter
- 2 tablespoons Dijon mustard
Instructions
For the pork roast:
1. Remove pork from packaging and set aside.
2. In a small bowl, add garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Rub seasoning mix evenly over pork roast.
4. Place roast, fat side up, into crockpot. Pour chicken broth around roast.
5. Cook on low for 8-10 hours.
6. Remove from crockpot. Discard bone and as much fat as desired. Use 2 forks to shred roast.
For the brown sugar balsamic sauce:
1. 30 minutes before pork roast is done, start to make sauce.
2. In a medium saucepan, add all sauce ingredients. Whisk ingredients to combine.
3. Over medium high heat, bring sauce to a boil. Decrease heat to medium and simmer until mixture starts to thicken, about 15 minutes.
4. Add ½ sauce to shredded pork and stir to combine. Serve pork with remaining sauce.
Nutrition Information:
Yield: 16 Serving Size: 4 ounces pork with sauceAmount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 238mgSodium: 850mgCarbohydrates: 2.5gNet Carbohydrates: 2.5gFiber: 0gSugar: 2gProtein: 22g
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.
Why do you wait to make the sauce at the end? Couldn’t you add it at the beginning and turn it into a gravey?
I add it at the end because I can then drain as much fat from the roast as I’d like before shredding the pork and adding the sauce to it. This way you don’t lose any of the delicious sauce as you would if you added it at the beginning. Also, if the sauce is made at the beginning, you’d have to reheat the half served on the side.