Keto pulled pork with roasted tomato salad

Savory pulled pork—always tender. Roasted tomatoes—always flavorful. Avocado hummus—always creamy. Put all three on a plate, and you have keto satisfaction, guaranteed.
Savory pulled pork—always tender. Roasted tomatoes—always flavorful. Avocado hummus—always creamy. Put all three on a plate, and you have keto satisfaction, guaranteed.
6 servingservings


Pulled pork
  • 1 tablespoon 1 tablespoon cocoa nibs or cocoa powder
  • ½ tablespoon ½ tablespoon ground black pepper
  • ½ tablespoon ½ tablespoon ground ginger
  • ½ tablespoon ½ tablespoon paprika powder
  • ½ teaspoon ½ teaspoon anise seeds or fennel seeds
  • ½ teaspoon ½ teaspoon cayenne pepper
  • 2 tablespoons 2 tablespoons olive oil
  • 2 lbs 900 g pork shoulder
  • 1 tablespoon 1 tablespoon salt
Roasted tomato salad
  • 113 lbs 600 g cherry tomatoes
  • 3 tablespoons 3 tablespoons olive oil
  • 1 teaspoon 1 teaspoon sea salt
  • ½ teaspoon ½ teaspoon ground black pepper
  • 2 2 scallionscallions
  • 1 tablespoon 1 tablespoon red wine vinegar
Avocado hummus
  • 3 3 ripe avocadoripe avocados
  • ½ ½ lemon, the juice
  • ½ cup 125 ml fresh cilantro
  • 4 tablespoons 60 ml olive oil
  • 4 tablespoons 60 ml sunflower seeds
  • 2 tablespoons 2 tablespoons tahini (sesame paste)
  • 1 1 garlic clovegarlic cloves
  • ½ teaspoon ½ teaspoon ground cumin
  • salt and pepper


Instructions are for 6 servings. Please modify as needed.

  1. Grind the spices and cacao nibs using a pestle and mortar or grinder. Mix with olive oil and rub all over the pork shoulder.
  2. Place the meat in a slow cooker and cook for 6 hours on low or 4 hours on high.
  3. Remove from the slow cooker and use two forks to shred the meat into small pieces. Serve with roasted tomato salad and avocado hummus.

Roasted tomato salad

  1. Brush olive oil onto the cherry tomatoes and add spices.
  2. Cook the tomatoes on a grill if you have an accessory like a vegetable wok to accommodate delicate veggies. Otherwise, roast in a hot oven until the tomatoes begin to turn color and soften—around 15 minutes in a 440°F (225°C) oven.
  3. Turn off the oven but leave the tomatoes in the oven so they continue to roast. They should become a little blackened, which gives extra flavor.
  4. Remove from oven and arrange on a plate. Top with chopped scallions. Sprinkle vinegar and a little bit more olive oil on the roasted tomatoes to finish.

Avocado hummus

  1. Split the avocados in half and remove the pits and skin.
  2. Put all the ingredients in a blender or a food processor and mix until you get a smooth consistency.
  3. Add more olive oil, lemon juice, or water if the hummus is too thick. Season with salt and pepper to taste.


Taking a break from a hot oven? Go ahead and cook the cherry tomatoes on your stovetop. Just pan-fry in olive oil over medium-high heat.


  1. Elizabeth
    Going to have to try this one - every component looks absolutely delicious!
  2. Kelly
    I tried this today and its terrible. The coco makes it far too bitter. I rescued it by adding canned tomatoes, onion and peanut better to make a sauce that works with coco.
  3. Juli
    has any body else tried this dish?? What are your thoughts ?
  4. Bryan
    I used this recipe and made it in my Instapot. I added 1 cup of chicken broth but it left quite a bit of liquid. I boiled it down and added it to the pork but It made it kind of salty. I used 100% cocoa powder from gherridelli and I didn't think it was bitter.

    3lb meat cut in 2in chunks
    Browned on both sides
    Cooked 50 min with 30 min natural release.

  5. Ginger
    Honestly everything came out far too salty. I think if just reduced or dropped off the salt, it would taste great.

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