Ingredients
16
16 servings
- •2 teaspoons smoked paprika
- •2 teaspoons onion powder
- •2 teaspoons kosher salt
- •1 teaspoon garlic powder
- •1 teaspoon ground ancho chile powder
- •1 teaspoon ground black pepper
- •1 (4 pound) boneless pork shoulder
- •½ cup chicken broth
- •1 teaspoon liquid smoke flavoring (Optional)
- •½ cup keto barbecue sauce
Instructions
- Combine smoked paprika, onion powder, salt, garlic powder, chile powder, and black pepper in a small bowl. Rub spice mixture all over the surface of the pork shoulder.
- Place seasoned pork in a slow cooker. Add broth and liquid smoke.
- Cover and cook on Low until pork is cooked through, 7 to 8 hours. Remove pork from slow cooker and shred.
- Pour liquid from the slow cooker in a 2-quart saucepan, add barbecue sauce, and bring to a boil, stirring constantly, over medium-high heat. Cook until liquid has reduced to about 1/2 cup, 7 to 8 minutes. Pour over shredded pork and mix to combine.
Nutritional Facts
Per 16 servings
- Calories: 116
- Carbohydrate: 1g
- Fat: 5g
- Fiber: 0g
- Protein: 15g
- Sugar: 0g
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