Slow Cooker Pulled Pork with Sugar-Free BBQ Sauce Recipe

Ever been to a BBQ joint and wondered how they get that perfect, falling-apart pulled pork without loading it up with sugar? I’m about to show you exactly how to make tender, juicy slow cooker pulled pork that’ll have everyone asking for seconds – minus all the sugar crash that comes with traditional BBQ sauce.

Contents

Slow Cooker Pulled Pork with Sugar-Free BBQ Sauce Recipe

This recipe delivers restaurant-quality results with minimal effort and maximum flavor.

KEY INFO

Prep time: 20-25 minutes
Cook time: 7-8 hours
Total time: 8 hours
Servings: 8-10
Difficulty level: Easy
Dietary tags: Gluten-free, keto-friendly, dairy-free, paleo-compatible, Whole30 (with compliant ingredients)

EQUIPMENT NEEDED

4-6 quart slow cooker
Sharp chef’s knife
Cutting board
2 medium mixing bowls
Measuring cups and spoons
Two forks for shredding
Simple alternatives: Dutch oven (for oven method) or Instant Pot

INGREDIENTS

For the Pork:

3-4 lbs pork shoulder, boneless or bone-in (680g-1.8kg)
2 tablespoons brown mustard (Dijon works too)
1 large onion, sliced
3 cloves garlic, minced
½ cup low-sodium chicken broth (120ml)

Spice Rub:

2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons smoked paprika (regular paprika works)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon chipotle powder (optional, for heat)

Sugar-Free BBQ Sauce:

1 cup sugar-free ketchup (240ml) [or tomato paste + water]
3 tablespoons apple cider vinegar (45ml)
2 tablespoons yellow mustard
1-2 teaspoons liquid stevia or monk fruit sweetener (to taste)
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
Pinch of salt

METHOD

Mix your spice rub in a small bowl – salt, pepper, paprika, garlic powder, onion powder, cumin, oregano, and chipotle powder.
Pat the pork completely dry with paper towels. This is crucial for the rub to stick properly.
Slather the pork with brown mustard, then massage the spice rub all over every surface. Don’t be shy – really work it in.
Layer sliced onions and minced garlic in the bottom of your slow cooker.
Place seasoned pork on top of the onions, fat side up if using bone-in shoulder.
Pour chicken broth around (not over) the pork to maintain the seasoning crust.
Cook on LOW for 7-8 hours until the internal temperature reaches 200-205°F and the meat shreds easily with a fork.
Make your BBQ sauce while the pork cooks: whisk together ketchup, vinegar, mustard, sweetener, and all spices in a bowl. Taste and adjust sweetener as needed.
Remove pork from slow cooker and let rest for 10 minutes. Reserve the cooking juices.
Shred the pork using two forks, discarding any large fat pieces and the bone if present.
Mix shredded pork with ½ cup of the reserved cooking juices to keep it moist.
Toss with BBQ sauce to taste, or serve sauce on the side for people to add their own.

CRUCIAL TIPS

Don’t skip the mustard base – it helps the rub stick and adds tangy depth
Fat side up if using bone-in shoulder – it bastes the meat as it cooks
Test doneness with a fork – properly cooked pork falls apart without resistance
Save those cooking juices – they’re liquid gold for keeping leftover pork moist
Make sauce ahead – flavors improve after sitting overnight in the fridge

STORAGE & SCALING

Storage: Refrigerate for up to 5 days in airtight containers. Freeze portions for up to 3 months.

Reheating: Add a splash of reserved cooking juices and reheat gently to prevent drying out.

Scaling: This recipe doubles beautifully. Just ensure your slow cooker is at least half-full for even cooking.

COMMON MISTAKES TO AVOID

Using pork loin instead of shoulder (it’ll be dry and tough)
Cooking longer than 10 hours (even pork shoulder can overcook)
Adding BBQ sauce too early (the acid can toughen the meat)
Forgetting to taste and adjust the sauce sweetness

VARIATIONS

Carolina Style: Add extra mustard and vinegar, skip the ketchup base
Smoky Heat: Double the chipotle powder and add a dash of hot sauce to the rub
Mexican Twist: Use lime juice instead of vinegar, add cumin and chili powder
Memphis Dry: Skip the sauce entirely and serve with extra dry rub on the side

I’ve been making this recipe for years, and it never fails to impress. The key is patience – let that slow cooker work its magic while you go about your day. Your house will smell incredible, and you’ll have enough delicious, healthy pulled pork to feed a crowd or meal prep for the week.

Serve it on lettuce wraps for keto, stuff it in sweet potatoes, or pile it high with tangy coleslaw. However you choose to enjoy it, this sugar-free version proves you don’t need to compromise on flavor to eat clean.