American · dinner, lunch
Texas-Style Salt and Pepper Pulled Pork
Video by HowToBBQRight on YouTube · Open on YouTube
- Carnivore
- Keto (0.8 g net carbs a serve)
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
Just pork, salt and pepper: one serve gives about 35 g of protein with selenium, zinc and vitamin B12 and no sugar from rubs or sauce, though the salt-and-pepper bark makes it salty.
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Ingredients 3
Method
Tap a time to watch that step in the video.
- Set up a smoker or kettle for indirect cooking at 135°C (275°F), adding a few chunks of oak or other hardwood to the hot coals for smoke. 1:47
- Mix the salt and pepper in a shaker jar and give the pork butt a good, even coat on every side. There is no need to trim much. 0:47
- Smoke fat-side down for 4–5 hours, without opening the lid, until a dark bark has formed and the centre is about 74–77°C (165–170°F). 2:41
- Wrap the pork tightly in butcher paper (or foil), return it to the pit with a probe thermometer and cook until the centre reaches 92–93°C (198–200°F), about 2–3 hours more. 3:29
- Rest it, still wrapped, in a dry esky or cooler for at least 1 hour, ideally 2. Pull out the blade bone and shred the meat by hand, mixing the bark through. 5:00
Tip. Serves about 14 (our estimate from 8 lb). We count all ¼ cup of salt, so sodium is high (about 1,760 mg a serve); a lighter coat cuts it. In Texas it comes with bread, onion and jalapeños. Freezes well.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 14
Where the energy comes from one serve
- Net carbs 1%
- Protein 32%
- Fat 67%
Fits keto: 0.8 g net carbs a serve, with 67% of the energy from fat.
One serve has about 77% of a day’s sodium. Use less salt, stock or sauce, or a reduced-salt version, to bring it down.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High91%
50 µg a serve, mostly from bone-in pork butt (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Zinc High51%
5.6 mg a serve, mostly from bone-in pork butt (99%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B12 High50%
1.2 µg a serve, mostly from bone-in pork butt (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin B6 High26%
0.4 mg a serve, mostly from bone-in pork butt (99%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Iron Source12%
2.2 mg a serve, mostly from bone-in pork butt (90%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Potassium Source11%
520 mg a serve, mostly from bone-in pork butt (95%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin D Source11%
2.2 µg a serve, mostly from bone-in pork butt (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Show the other 8
Magnesium7%
30 mg a serve, mostly from bone-in pork butt (89%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Omega-37%
0.1 g a serve, mostly from bone-in pork butt (97%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Calcium4%
46 mg a serve, mostly from bone-in pork butt (78%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin K3%
3.3 µg a serve, mostly from coarse ground black pepper (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin E2%
0.3 mg a serve, mostly from bone-in pork butt (93%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Folate2%
7.8 µg a serve, mostly from bone-in pork butt (96%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin C1%
0.7 mg a serve, mostly from bone-in pork butt (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin A0%
3.5 µg a serve, mostly from bone-in pork butt (85%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by HowToBBQRight; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.