Pulled Pork (No Sauce) - For the Carnivore Diet

Simple carnivore pulled pork made low and slow with just pork, salt, and its own juices—no sauce needed.

This pulled pork keeps things strictly carnivore: pork shoulder, salt, and time. Cooked low and slow, the fat renders, collagen breaks down, and the meat becomes tender enough to shred without any sauce or sweeteners.

Using a covered roast locks in moisture so you can mix the shredded meat with its own rich juices. A little beef tallow or pork lard is optional if you want an even richer finish. Bone broth in the pan is also optional and stays within carnivore guidelines.

Aim for an internal temperature where the pork is probe-tender, usually 195–203°F. Resting before shredding lets the juices redistribute so the meat stays succulent.

Serve piled in a bowl, topped with a spoon of melted tallow, or alongside a mug of warm bone broth. Leftovers reheat well and can be crisped in a skillet for a different texture the next day.

Sodium will vary with your salt brand and how much you season. Start moderately and adjust after mixing the pork with its juices.

Ingredients

• 4–5 lb (1.8–2.3 kg) bone-in pork shoulder (Boston butt)
• 2 tablespoons kosher salt (adjust to taste)
• 1–2 tablespoons beef tallow or pork lard (optional)
• 1/2 cup beef or pork bone broth (optional, for the pan)

Instructions

1. Pat the pork shoulder dry. If skin-on, remove the skin and keep the fat cap; lightly score the fat in a crosshatch.
2. Season all sides evenly with kosher salt. If using, rub on a thin coat of tallow or lard.
3. Let the pork rest 30–60 minutes at room temperature, or refrigerate uncovered up to overnight for a drier surface and better browning.
4. Preheat the oven to 275°F (135°C). Place the pork fat-side up in a Dutch oven or snug roasting pan. If desired, add 1/2 cup bone broth to the pan.
5. Cover tightly with a lid or foil and roast for 4–5 hours, until internal temperature reaches about 165°F (74°C).
6. Baste with pan juices. Continue roasting, covered, until the pork is probe-tender at 195–203°F (90–95°C), about 2–3 hours more.
7. For a deeper crust, uncover for the final 20–30 minutes or briefly broil, watching closely.
8. Transfer the pork to a tray and rest 15–30 minutes.
9. Shred with two forks or gloved hands, discarding large bits of gristle. Mix the meat with its rendered juices and a spoon of tallow if desired.
10. Taste and adjust salt to preference. Serve hot.

Time: 8–9 hours (including rest) Servings: