Spiced Pulled Pork

This spiced pulled pork pairs magically with a kale slaw or steamed greens and cauli mash. It couldn't be easier to make!

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

Category, Cooking MethodTags, Rating
Servings8 Servings
Prep Time15 minsCook Time4 hrs
 2 kg free-range pork shoulder
 2 tbsp extra virgin olive oil Buy Now
 4 tsp saltBuy Now
 250 ml apple cider vinegarBuy Now
Dry Rub Spice Mix
 2 tsp crushed garlic
 2 tsp hot chilli flakes
 2 tbsp fennel seeds
 2 tbsp smoked paprika
 1 tbsp black peppercorn
 1 tsp coriander seeds
1

Preheat oven 220 degrees celcius.

2

Score the pork with a sharp knife, 1 cm deep and drizzle over the olive oil and salt.

3

Use a mortar and pestle to combine the dry rub and grind the ingredients, except the BBQ sauce.

4

Heat a large frypan and brown each side of the pork for 2 minutes per side.

5

Place pork in a large baking dish and pour in apple cider vinegar. Place dry rub ingredients and bbq sauce over the pork evenly, massaging in with hands.

6

Cover the pork with foil and bake in the oven 4 hours, turning the oven down to 140, & top up the apple cider vinegar if needed.

7

Once finished, remove pork and let settle before shredding with a fork and mixing in all the juices.

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Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

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Nutrition Facts

Servings 8


Amount Per Serving
% Daily Value *
Total Fat 37g22%
Net Carbohydrate 6g30%
Protein 45g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category, Cooking MethodTags, Rating
Servings8 Servings
Prep Time15 minsCook Time4 hrs
 2 kg free-range pork shoulder
 2 tbsp extra virgin olive oil Buy Now
 4 tsp saltBuy Now
 250 ml apple cider vinegarBuy Now
Dry Rub Spice Mix
 2 tsp crushed garlic
 2 tsp hot chilli flakes
 2 tbsp fennel seeds
 2 tbsp smoked paprika
 1 tbsp black peppercorn
 1 tsp coriander seeds
1

Preheat oven 220 degrees celcius.

2

Score the pork with a sharp knife, 1 cm deep and drizzle over the olive oil and salt.

3

Use a mortar and pestle to combine the dry rub and grind the ingredients, except the BBQ sauce.

4

Heat a large frypan and brown each side of the pork for 2 minutes per side.

5

Place pork in a large baking dish and pour in apple cider vinegar. Place dry rub ingredients and bbq sauce over the pork evenly, massaging in with hands.

6

Cover the pork with foil and bake in the oven 4 hours, turning the oven down to 140, & top up the apple cider vinegar if needed.

7

Once finished, remove pork and let settle before shredding with a fork and mixing in all the juices.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

240 Minutes

Ingredients

 2 kg free-range pork shoulder
 2 tbsp extra virgin olive oil Buy Now
 4 tsp saltBuy Now
 250 ml apple cider vinegarBuy Now
Dry Rub Spice Mix
 2 tsp crushed garlic
 2 tsp hot chilli flakes
 2 tbsp fennel seeds
 2 tbsp smoked paprika
 1 tbsp black peppercorn
 1 tsp coriander seeds

Directions

1

Preheat oven 220 degrees celcius.

2

Score the pork with a sharp knife, 1 cm deep and drizzle over the olive oil and salt.

3

Use a mortar and pestle to combine the dry rub and grind the ingredients, except the BBQ sauce.

4

Heat a large frypan and brown each side of the pork for 2 minutes per side.

5

Place pork in a large baking dish and pour in apple cider vinegar. Place dry rub ingredients and bbq sauce over the pork evenly, massaging in with hands.

6

Cover the pork with foil and bake in the oven 4 hours, turning the oven down to 140, & top up the apple cider vinegar if needed.

7

Once finished, remove pork and let settle before shredding with a fork and mixing in all the juices.

Spiced Pulled Pork