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Slow-Roasted Italian Pork (Keto Pork Recipe)

Slow-Roasted Italian Pork (Keto Pork Recipe)

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Shredded pork is one of my favorite proteins to eat! Deliciously tender, juicy and succulent—sometimes there’s just nothing better!

It’s also simple to prepare and a great choice if you’re feeding a crowd (easy on the ole’ wallet, too)! Plus, you can make this recipe using a dutch oven or a slow-cooker!

The ingredients below yield a pretty sizable batch of pork (enough to feed 6-8 people or more), so this recipe is perfect for when you want an easy dinner plus more to freeze and serve for a future meal (it reheats like a dream)!

By the way, this would be the perfect main dish to serve with my keto polenta recipe (which is what I plated it with when I took photos for the blog)!

Freeze half of the shredded pork for future meals and reheat in the oven or microwave!

pulled pork on a plate with cauliflower polenta

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braised pork on top of keto polenta plated with a fork

Slow-Roasted Italian Pork (Keto Pork Recipe)

  • Total Time: 5 hours 10 minutes
  • Yield: serves 6-8 1x


Straightforward and delicious low-carb, Italian-inspired shredded pork recipe!


  • 3 garlic cloves, roughly chopped
  • ½ small red onion, sliced
  • 8 ounces mushrooms, sliced
  • 10 ounces cherry tomatoes
  • 1 teaspoon black pepper (plus a little more for seasoning pork)
  • ½ tablespoon dried basil
  • 2 tablespoons healthy fat/oil (plus a little more for coating pork)
  • 68 pound pork shoulder (Boston butt)
  • 2 tablespoons unsalted butter
  • 1 heaped tablespoon chives, chopped
  • Salt to taste


  1. Preheat oven to 275°F. Chop garlic, onion and mushrooms.
  2. Toss onion, garlic, tomatoes and mushrooms in a large Dutch oven (or similarly large, oven-proof pot) and add the fat/oil, basil, salt and black pepper. Stir to mix.
  3. Push veggies to the sides of the pot and lay in pork shoulder (fat-side-up). Lightly coat pork with more fat/oil and season lightly with black pepper and salt to taste.
  4. For dutch oven: cover dutch oven/pot with lid and roast in preheated 275°F oven for 5 hours (you can let it go for up to 8 hours, but I would start with a lower temp like 250°F if you do).
  5. For slow-cooker: cook on low for 8-10 hours.
  6. Remove from oven and transfer pork shoulder to sheet tray, piece by piece, using tongs. Reduce cooking juices over medium-high heat for 15 minutes until thickened (keep a close eye on it and stir frequently so it doesn’t scorch/burn on the bottom). Stir in butter and chives. Season with salt to taste (important to season it well since the sauce is what seasons the shredded pork).
  7. Roughly shred pork then return to the pot with cooking juices. Toss gently to coat.
  8. Serve pork with your choice of sides (like this keto polenta recipe), garnish with more chopped chives and enjoy!


Net carbs: 2.9g

This recipe makes a good amount of shredded pork, so I’d recommend freezing half for a future meal or buying a smaller pork butt and halving the ingredients!

  • Prep Time: 10 mins
  • Cook Time: 5 hours
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Italian

Keywords: keto pork recipe, low-carb shredded pork, slow-roasted pork

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