Equipment Needed

• Instant pot, Oven or Slow cooker
• Cutting board & Knife
• 2 x forks

Directions

Oven Method

• Turn the oven to 300°. Grab an oven and stove safe pot, like a cast iron dutch oven, and heat it on medium high with the vegetable oil. Combine the rub ingredients, cut the roast into 8 pieces and then massage the spices into the meat. Sear the pork in the hot oil until all sides have browned.
• Remove the meat and set it aside. Chop the onion and fry it in the hot pot until translucent. Deglaze the pot with 1/2 cup beef broth and scrape all the little blackened bits from the bottom. Place the meat back inside the pot and an additional 1 cup beef broth. Put a lid on the pot and place it in the oven.
• Bake for 1 hour, remove the lid and then bake for 1 hour more. You should have about 1 cup juices left in the pot. Shred the pork with two forks, add the Low Carb BBQ Sauce and then stir it all together. Enjoy!

Slow Cooker Method

• Heat a skillet on medium high with the vegetable oil. Combine the rub ingredients, cut the roast into 8 pieces and then massage the spices into the meat. Sear the pork in the hot oil until all sides have browned.
• Remove the meat and place it inside the slow cooker. Chop the onion and fry it in the hot skillet until translucent, then scrape them over the meat in the slow cooker.
• Cook on low for 7-8 hours or 4-5 on high. Shred the pork with two forks, add the Low Carb BBQ Sauce and then stir it all together. Enjoy!

Instant Pot Method

• In a small bowl combine the rub ingredients. Cut the pork roast into 8 pieces and massage the spices into the meat.
• Turn the instant pot on to saute, add a tbsp of oil and once hot, add half of the meat and sear on all sides. Remove the meat and repeat with the second half.
• Deglaze the instant pot by pouring in 1/2 cup beef broth and removing all the little browned bits from the bottom of the pot with a wooden spoon *see note 1. Return the meat to the pot along with the onion and an additional 1/2 cup beef broth. Do not stir!
• Secure the instant pot lid, turn the steam release valve to sealed and turn onto the pressure cook setting for 60 minutes *see note 2. After the cooking time is complete, use the necessary precautions to quick release *see note 3.
• Once all of the steam has been released, and the pin has dropped, open the lid and remove the meat to a large bowl. Using two forks, shred the meat, mix in the barbecue sauce, then stir in just enough of the juice to make it nice and moist. Serve hot and enjoy!