📝 About This Recipe
Experience the soul-satisfying depth of traditional Southern barbecue without the sugar crash. This recipe centers on a heavily marbled pork butt, slow-smoked over hickory or applewood until it reaches a buttery, fall-apart consistency. Our custom savory rub relies on smoked paprika and monk fruit to create that iconic 'bark' while keeping it strictly keto-friendly and low-carb.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Butt (Shoulder) (excess fat cap trimmed to 1/4 inch thickness)
- 1/2 cup Yellow Mustard (used as a binder, will not affect final flavor)
Signature Sugar-Free Rub
- 1/4 cup Smoked Paprika (provides the deep red color)
- 3 tablespoons Kosher Salt (coarse grain is best)
- 2 tablespoons Granulated Monk Fruit Erythritol Blend (sugar substitute for a hint of sweetness)
- 2 tablespoons Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Chili Powder (mild or medium heat)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper (optional for extra kick)
Mop & Finishing
- 1 cup Apple Cider Vinegar (for spritzing)
- 1/2 cup Water
- 1 cup Sugar-Free BBQ Sauce (optional for serving)
👨🍳 Instructions
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1
Remove the pork butt from the refrigerator 45 minutes before cooking to take the chill off. Pat the meat completely dry with paper towels.
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2
In a small bowl, whisk together the smoked paprika, kosher salt, monk fruit, black pepper, garlic powder, onion powder, chili powder, cumin, and cayenne until well combined.
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3
Coat the entire surface of the pork butt with a thin layer of yellow mustard. This acts as a 'glue' for the spices.
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4
Generously sprinkle the rub over the meat, pressing it in with your hands. Ensure every nook and cranny is covered for maximum bark development.
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5
Preheat your smoker to 225°F (107°C). Use hardwood chunks like hickory, oak, or apple for the best flavor profile.
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6
Place the pork butt on the smoker grates, fat side up. Insert a meat probe into the thickest part of the meat, avoiding the bone.
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7
Close the lid and smoke undisturbed for the first 3 hours to allow the bark to set.
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8
Mix the apple cider vinegar and water in a spray bottle. Every hour after the initial 3 hours, lightly spritz the meat to keep the surface moist.
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9
Continue smoking until the internal temperature reaches approximately 165°F (74°C). This is usually when 'the stall' happens.
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10
Optional: For a softer bark, wrap the pork tightly in butcher paper or heavy-duty foil at 165°F. For a crunchier bark, leave it unwrapped.
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11
Continue cooking until the internal temperature reaches 203°F (95°C). The probe should slide into the meat like it is softened butter.
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12
Remove the pork from the smoker and wrap it in a clean towel, then place it in an empty cooler (no ice) to rest for at least 60 to 90 minutes. This is crucial for moisture retention.
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13
Unwrap the pork and remove the bone, which should slide out clean. Use two forks or meat claws to shred the pork into succulent strands.
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14
Toss the shredded meat with a little extra rub or a splash of apple cider vinegar before serving.
💡 Chef's Tips
Don't rush the rest; resting in a cooler allows the muscle fibers to relax and reabsorb juices. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks. Avoid using a 'sugar-free' rub with too much stevia, as high heat can sometimes make it taste bitter; erythritol/monk fruit blends hold up better. If the pork is ready early, it can safely stay in a warm cooler for up to 4 hours. Save any 'pan drippings' if you wrapped in foil; skim the fat and pour the juices back over the shredded meat.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery cauliflower mash for a keto comfort meal. Stuff into large lettuce leaves with sliced radishes and avocado for 'BBQ Tacos'. Pair with a sugar-free vinegar-based coleslaw to cut through the richness of the pork. Serve alongside grilled asparagus or roasted Brussels sprouts with bacon. Enjoy with a glass of iced hibiscus tea sweetened with stevia.