An Asian inspired keto maple sriracha pulled pork that goes great in sliders, tacos, or delicious on its own. Make ahead in your slow cooker for an easy weeknight meal.
The inspiration for this meal came from the buns I used in the sandwich. The Gainz Bakery, a local bakery in central Texas, makes keto friendly baked goods which I’ve been infatuated with since they’ve opened. They provide cookies, cupcakes, breads, puddings, prepared meals and these maple sriracha buns, all of which are delicious. I make it a point to stop buy frequently and grab some sweets when I’m in the New Braunfels area.
The easy option would have been to make this into a burger. I decided to use the same flavors from the bun and carry it into a pulled pork. The result is a sweet & spicy tender pork that stands great on its own, no bun required (though more delicious with). I also paired it with a sesame slaw for a little extra Asian flavor.
The great thing about pork shoulder is that 1) it’s inexpensive, and 2) it’s easy to prepare since you’re slow cooking it over a long period of time. A slow cooker works great for convenience. In this case, I threw all the ingredients in my slow cooker before I left for work. It was ready by the time I got home. So while I called for an 8 hour cook time, I had it cooking for 10 and it still came out great. If I had the extra time though, I’d roast it in the oven, basting it every few hours. This way the flavors concentrate and the pork gets crispy. A compromise would be to simply brown your pork shoulder in a pan right before putting it in the slow cooker. Whichever way you choose, the end result is bound to be great.
Keto Maple Sriracha Pulled Pork
- 3-4 lb Pork Shoulder boneless
- 1/3 cup unsweetened ketchup Primal Kitchen
- 1/3 cup rice wine vinegar
- 1/3 cup coconut aminos
- 1/2 cup tomato sauce
- 4 tbsp Sriracha
- 2 tbsp sesame oil
- 2 tbsp maple syrup Lakanto
- 1 tbsp yellow mustard
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 cup shredded cabbage
- 1 tbsp rice wine vinegar
- 1 tbsp granulated sweetener Lakanto
- 3 tbsp sesame oil
- Place whole pork shoulder in slow cooker.
- Combine remainder of ingredients into a small bowl and mix until combined. Pour marinade over pork shoulder.
- Cook on low for 8 hours until meat is tender and pulls apart easily with fork.
- Taste pork and season with additional salt if necessary.
- In a small bowl, combine sweetener and vinegar. Whisk in sesame oil slowly to create a simple vinaigrette.
- Toss shredded cabbage in vinaigrette until fully coated.
- Serve pulled pork with slaw and dress with additional Sriracha if desired.