This slow cooker zesty garlic pulled pork recipe is made with zesty limes, spices and lots of garlic. It’s a delicious low carb and Paleo dish that you can make so many things with. Great for pulled pork tacos or sandwiches or can even be served as is with only 1.3g net carbs per serving.
You might also like this slow cooker pork roast recipe!
I love pulled pork. I’ve made it a number of ways but with this zesty garlic pulled pork I’ve hit a real winner. My husband loved this and snuck off with all the leftovers in his lunch the next day. It’s so easy to make; just prepare it the night before and throw it in the slow cooker the next day.
It goes perfectly with a good creamy coleslaw (which is why I made the Southwestern Coleslaw that I posted last week). My husband ate it as a pulled pork taco but I actually ate mine atop the coleslaw. Sometimes I make a cauliflower rice bowl for low carb Tex Mex dinner.
Garlic Pulled Pork Recipe in a Nutshell
- The night before prepare your pork roast by cutting slits in the meat and stuffing it with garlic slices.
- Then rub a paste of lime juice, lime zest and spices all over the meat. Place in a baggie and refrigerate.
- The next day place in the slow cooker and cook on low all day or on high for 4-6 hours.
- Half way through drain out all of the liquid but keep it in case you want to moisten the pork.
- When the pork is done, shred it and serve.
- Scroll to the bottom for the full recipe card you can print and save for later.
Ways to eat this slow cooker pulled pork recipe
Not only is this pulled pork recipe easy, it’s very versatile. Here are a few ways to eat it.
- Slice it instead of shredding and eat it as you would any roast.
- Shred the pork and use on nachos, tacos, burritos, etc.
- It tastes great on top of a rice bowl, salad, or even cauliflower rice bowl (low carb).
- And if you get sick of Tex Mex you can add it to your favorite marinara sauce for a very tasty ragu to top pasta or zucchini noodles (low carb).
Garlic Pulled Pork Recipe
The night before cut up some garlic slivers and make little holes with a knife into your pork shoulder. Stuff the garlic into the holes in the pork roast. Make a paste with the lime juice, zest and spices and rub all over the meat. Place in a ziplock bag over night.
The next day place in your slow cooker and cook all day on low. I bought my pork shoulder from Costcos. It was a huge piece of meat that I believe was about $22. We brought home and cut it up into 4 roasts so that’s about $5.50 a roast!
Half way through drain all of the liquid but save it for later. This will make the pork roast nice and brown on the outside.
You probably could prepare these and freeze them for future use. Just thaw them the night before in the refrigerator.
When the pork is done, it should fall apart. You can slice it or eat it in chunks. The picture above is what it looks like when it’s done. Below is what it looks like shredded. You can always add some of the juices that you saved when you drained it. We like to eat it as is.
Try a low carb cauliflower rice bowl with shredded pork
Below you can see a cauliflower rice bowl that I made for myself. You can add either raw or cooked cauliflower rice to a bowl. Then top with the pulled garlic pork and any toppings you wish. You can my favorites are avocado, tomato, cheese and sour cream.
I hope you give this low carb pulled pork recipe a try and let me know what you think about it. The nutritional information for 1 serving is:
290 cals / 12.2g fat / 40.7g protein = 1.3g carbs
- 3 lb pork shoulder
- 1 Tablespoon of salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- zest of 1 lime
- juice of 1 lime
- 5 cloves of garlic, cut into slivers
- The night before, cut small holes in the roast and stuff the garlic slivers into the holes.
- In a little bowl, add your lime juice, lime zest and spices to make a paste.
- Slather your roast with the paste making sure to get it all over.
- Place in a ziplock over night in the refrigerator.
- The next morning put your roast in your slow cook and cook on low all day. My slow cooker has an 8 hour setting so that is what I used.
- When the roast is done, it should fall apart very easily with two forks.
- Shred and use for tacos, nachos or on sandwich buns.
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 290