Easy Tender Pulled Pork is a Keto, Low carb, Paleo, Whole 30, Gluten and Dairy Free crowd pleaser with only 5 ingredients and 1 Carb!
When I made Easy Tender Pulled Pork for the first time, I was honestly shocked at how delicious it was. Wow!
I know what you are thinking. All of that MUSTARD (affiliate link)!?!? It does not have an overly mustard (affiliate link) taste at all though. The flavors blend nicely to give it just enough flavor and the whole process makes it very tender.
Let it cook all day, shred it up and it is ready to serve. Some would eat it on buns but it is wonderful on its own.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
This recipe is:
Keto
Low Carb
Paleo
Gluten Free
Dairy Free
Whole 30
Try it with Creamy Spinach Cheese Bake. Oooh, that is a perfect match!
This recipe came from the book “Paleo/Primal in 5 Ingredients or Less” by Dana Carpender. I modified it slightly.
Ingredients
(Full printable ingredients and instructions are just below.)
pork loin, butt or shoulder roast
spicy brown mustard
paprika (affiliate link), chili powder and garlic powder (affiliate link)
Directions:
Use a fork to stab all over the roast.
Rub mustard all over the roast; cover every surface.
Combine spices and sprinkle it all over the roast.
Add roast to a greased crock pot (affiliate link).
You do not have to add water but if you feel you must, add ¼ cup to the bottom. Don’t rinse the mustard and seasoning off of the roast.
Cover and cook on low 8-12 hours.
Remove meat from the crock pot (affiliate link) and take out the bones (if any) and any extra fat.
Shred meat with forks.
Return meat back to the crock pot and stir into the juices.
Serve.
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Easy Tender Pulled Pork
Easy Tender Pulled Pork is a Keto, Low carb, Paleo, Whole 30, Gluten and Dairy Free crowd pleaser with only 5 ingredients and 1 Carb!
Ingredients
- 4 pound pork loin, butt or shoulder roast
- ¼ cup spicy brown mustard
- ½ Tablespoon paprika
- 1/2 Tablespoon chili powder
- 1/2 Tablespoon garlic powder
Instructions
Use a fork to stab all over the roast.
Rub mustard all over the roast; cover every surface.
Combine spices and sprinkle it all over the roast.
Add roast to a greased crock pot.
You do not have to add water but if you feel you must, add ¼ cup to the bottom. Don’t rinse the mustard and seasoning off of the roast.
Cover and cook on low 8-12 hours.
Remove meat from the crock pot and take out the bones (if any) and any extra fat.
Shred meat with forks.
Return meat back to the crock pot and stir into the juices.
Serve.
Nutrition Information
Yield 16 Serving Size 4 ouncesAmount Per Serving Calories 222Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 91mgSodium 103mgCarbohydrates 1gFiber 0gSugar 0gProtein 30g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
