Sugar Free Keto Juicy Pulled Pork
Published August 27, 2019 • Updated February 23, 2026
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A pulled pork recipe that is sugar free, makes the best pulled pork sandwiches and is worthy of any BBQ sauce you want to slather it in. This keto pulled pork is juicy and delicious!
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Ingredients
5 to 10 pound pork shoulder or pork butt -
½ teaspoon kosher salt per pound of meat
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¼ cup golden monk fruit
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¼ cup paprika
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2 tablespoons garlic powder
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2 tablespoons black pepper
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2 tablespoons ground ginger
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2 tablespoons onion powder
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2 teaspoons dried rosemary
Step by Step Instructions
Step by Step Instructions
Season the roast
The night before cooking, rinse the pork and pat dry with paper towel. Rub salt all over all of the pork and refrigerate overnight.
Dry rub and smoke
Wet the pork with wet hands so the rub sticks to the meat better. Then rub the seasoning mixture all over the pork. Cook in a smoker, oven or traeger grill at 225 degrees for 8 to 12 hours or until internal temperature is 195 to 203.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different cut of meat instead of pork shoulder or pork butt?
Pork loin or chicken thighs work, but timing and flavor change. Fattier cuts like pork butt or shoulder give you the best texture.
What can I substitute for golden monk fruit sweetener?
Erythritol or allulose both work. Taste as you go since sweetness varies.
How should I store leftover pulled pork?
Fridge: 4 days in an airtight container. Freezer: 3 months. Thaw and reheat when you're ready.
What type of BBQ sauce can I use with this recipe?
Any sugar-free sauce works. Check the carbs or make my homemade BBQ sauce.
Is this pulled pork recipe suitable for meal prep?
Perfect for meal prep. Make a big batch and portion it. I use it with salads, cauliflower rice, or buns.
This pulled pork is simple to make and perfect for meal prep. Cook a batch on the weekend and you’ll have protein ready for lunches and dinners all week.
Most pulled pork recipes rely on brown sugar or sugary marinades. I use 
Pork shoulder and pork butt both come from the shoulder region. Butt is higher on the front leg, shoulder is below. Both are inexpensive, fatty cuts that need long, slow cooking to break down the connective tissue. Roasting, braising, or smoking all work.
Pork butt has more fat and marbling, which means more flavor. I prefer it when I can find it.
Pulled pork is my go-to for meal prep. It’s inexpensive and you get a ton of meat. I love it with my 
Made this for a cookout last weekend, first real outdoor dinner of the spring, and wasn't sure how it would hold up next to someone else's brisket that was also on the table. It held up. The overnight rub step was the part I kept thinking about after, because the bark that formed was so dark and smoky-looking it read like something that had been on a smoker for 12 hours (it was in my oven). My brother-in-law, who does actual competition BBQ, kept circling the tray and finally asked what wood I used, which I found hilarious because the answer was 'oven' and 'a lot of paprika.' He took a photo of the spice list. The monk fruit in the rub was what I was most skeptical about going in, but the way it caramelizes into the outside of the pork, you'd never guess there wasn't brown sugar involved. Doubling the batch next time because leftovers were gone by Monday morning.
Competition BBQ guy photographing the spice list because he thought you used a smoker. That made me laugh. Double the batch.
First time ever making pulled pork, basically just followed along and hoped. Came out falling-apart tender which I wasn't expecting at all (house smelled amazing for hours). One thing: the ginger hits harder than I expected, almost stronger than the paprika. Not bad, just different than I thought it would taste. Would probably cut it to a tablespoon next time.
Falling-apart tender your first time is the goal. The monk fruit caramelizing in the rub is what makes the house smell like that.
Pork came out incredibly tender after a full day in the slow cooker, and the dry rub has great bones. Two tablespoons of ginger was a lot for my taste though, so I'll probably start at one next time and adjust from there.
Yeah the ginger builds over a full day in the slow cooker. Starting at one tablespoon is a solid call, then you can work up from there.
Made this three times since summer. The monk fruit rub gets a nice bark on it.
Yeah the monk fruit caramelizes differently than regular sugar but you still get that crust. Three times since summer means you've got your timing down.
Used a Traeger at 225 for about 10 hours and it came out great. Swapped the ginger for mustard powder because that's what I had. Still solid.
Ten hours at 225 on a Traeger gets a different bark than the slow cooker. Mustard powder binds in a rub but doesn't have the same warmth ginger does. Still, if it came out great it came out great.
Love the idea of this recipe but Golden Monk fruit is pretty much unheard of this side of the pond (UK). Can't even find it on Amazon. Could I use Stevia instead?
You can use stevia. Just check the bag for the sugar conversion since stevia and Lakanto don't measure the same.