Low-Carb Instant Pot Pulled Pork with Sugar-Free Sauce
Tender, fall-apart pulled pork made in the Instant Pot with a tangy-sweet low-carb sauce balancing vinegar, mustard, and monkfruit sweetener. The meat pressure cooks for an hour then shreds easily, while the sauce reduces to coat every bite. Serve on lettuce wraps, cauliflower rice bowls, or low-carb buns for weeknight dinners, meal prep, or casual gatherings. This version replaces sugar with monkfruit and uses sugar-free ketchup, making it keto and diabetic-friendly without sacrificing the bold, slightly spicy barbecue flavor.
Ingredients
- 4 lbs pork sirloin tip roast or pork shoulder roast, fat trimmedpork butt1:1texture
butt has more fat, may need less oil
- 1 T Penzey's Pork Chop Seasoning or similar pork seasoning blend
- 2 T olive oil
- ¾ cup chicken broth
- ¾ cup sugar-free ketchuptomato paste+monkfruit1/2 cup paste + sweetenerketolow-carb
paste is thicker, adjust broth
- ¼ cup tomato sauce
- ½ C Golden Monkfruit Sweetenererythritol or allulose1:1ketolow-carb
can vary in sweetness perception
- ⅓ cup apple cider vinegar
- ⅓ cup yellow mustard
- 4 tsp Green Tabasco SauceFrank's RedHot or sriracha1:1spicy
changes flavor profile slightly
- 2 T Worcestershire Sauce, gluten-free if needed
- ¾ tsp liquid smoke(optional)
Instructions
- 1
Trim excess fat from pork roast and cut into 2-inch-thick slices.
- 2
Season pork slices on both sides with Pork Chop Seasoning.
- 3
Set Instant Pot to saute on high heat, add 1 tablespoon oil, and brown pork slices about 3-4 minutes per side in batches, adding remaining oil for second batch.
- 4
Whisk together sugar-free ketchup, tomato sauce, monkfruit sweetener, apple cider vinegar, yellow mustard, Green Tabasco, Worcestershire sauce, and liquid smoke.
- 5
Return all browned pork to Instant Pot, pour 3/4 of sauce mixture and chicken broth over meat.
- 6
Lock lid, set to manual high pressure for 60 minutes.
- 7
Allow natural pressure release for 25 minutes, then release remaining pressure.
- 8
Transfer meat to cutting board to cool slightly.
- 9
Strain cooking liquid if desired, add reserved 1/4 sauce, and set Instant Pot to saute high heat to reduce sauce until thickened.
- 10
Shred meat with two forks.
- 11
Return shredded meat to pot, stir to coat with sauce, and serve hot.
Tips
Brown pork in batches to avoid crowding the pot, which prevents proper browning and releases steam instead of searing.
Reserve 1/4 of sauce before cooking so you can adjust final thickness and flavor intensity after pressure cooking.
Natural release for 25 minutes is crucial--quick release can dry out the meat and make shredding difficult.
Good to Know
Refrigerate in airtight container up to 5 days. Sauce keeps pork moist.
Prepare through step 5 up to 24 hours before. Pressure cook when ready to serve, or cook fully and reheat gently with splash of broth.
On lettuce wraps, cauliflower rice bowls, low-carb buns, or alongside roasted vegetables. Pair with coleslaw or pickled vegetables.
Common Mistakes
Skip browning to avoid bland, gray-looking meat and loss of savory depth
Crowd the pot during searing to avoid steaming instead of browning
Quick-release pressure to avoid tough, stringy meat that won't shred cleanly
Forget reserved sauce to avoid underseasoned final dish
Substitutions
can vary in sweetness perception
changes flavor profile slightly
butt has more fat, may need less oil
paste is thicker, adjust broth
FAQ
Can I make this without an Instant Pot?
Yes. Brown pork in Dutch oven, whisk sauce, add broth, cover, and braise in 325F oven for 3-4 hours until meat shreds easily. Reduce sauce on stovetop after shredding if needed.
What if I don't have monkfruit sweetener?
Use erythritol, allulose, or stevia at 1:1 ratio. Sugar works but adds carbs. Taste as you go since sweetness intensity varies by brand and personal preference.
How long can I freeze this and how do I reheat?
Freeze up to 3 months in airtight container. Thaw overnight in fridge or reheat from frozen on stovetop over low heat with 2-3 tablespoons broth, stirring occasionally, until warmed through (15-20 minutes).