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Cooked pulled pork on a tray.
James Strange

Pit Barrel Cooker Pulled Pork

5 from 18 votes
Juicy and tender pulled pork made with boneless butt cooked in a Pit Barrel Cooker with a sugar-free rub. Perfect for a low carb or keto diet.
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Prep Time 1 hour 30 minutes
Cook Time 10 hours
Total Time 11 hours 30 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Calories: 376
Ingredients Equipment Method

Ingredients
  

  • 9 pounds Pork shoulder boneless boston butt
Spice rub
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Swerve Or sweetener of choice
  • 1 Tablespoon Cacao powder Pure
  • 1 Tablespoon Chili powder
  • 1 teaspoon Salt I used pink
  • 1 teaspoon Garlic powder
  • 1 teaspoon Oregano Dried
  • 1 teaspoon Black pepper
  • 1/2 teaspoon Cumin Ground

Equipment

  • 1 Pit Barrel Cooker

Method
 

  1. Trip your pork roast of excess fat.
    9 pounds Pork shoulder
  2. Mix all ingredients for the spice rub.
    1 Tablespoon Smoked paprika, 1 Tablespoon Swerve, 1 Tablespoon Cacao powder, 1 Tablespoon Chili powder, 1 teaspoon Salt, 1 teaspoon Garlic powder, 1 teaspoon Oregano, 1 teaspoon Black pepper, 1/2 teaspoon Cumin
  3. Evenly distribute the spice rub onto the pork roast.
  4. Start a fire and preheat the cooker.
  5. Place the pork roast onto the grate, and inset probe into the thickest part of the roast.
  6. Place the lid onto the cooker and maintain the temperature of the cooker from 225F to 274F.
  7. Cook until the internal temperature is 205F (approximately 10 hours).
  8. Remove the roast from the cooker and cover with foil and allow to rest for 30 minutes.
  9. Pull the pork into shreds and serve.