Keto as a Way of Life
Keto Pork Rub Recipe
I’m a big fan of putting together my own spice blends for things like a pork rub. It allows me to have full control of the flavor, which is a big deal to me. But also, since our family has gone Keto, it’s become even more important to know what’s in the season mixes we use. “Off the shelf” pork rubs tend to have a lot of sugar in them. Spice blends you buy in the store also usually have things like maltodextrin and other additives to increase shelf life and prevent clumping. These are big No Nos on Keto.
I worked on this spice blend for years, tweaking it here and there until I got it just right. Then we went Keto, so I adapted my recipe by removing the brown sugar and figuring out the right amount of Monkfruit to use.
Primarily, I developed this mix for Boston Butt and Pork Picnics, but it adds a really nice flavor to just about any cut of pork. It works great with any cooking method as well; whether it’s low and slow or high heat applications.
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Keto Pork Butt Rub
Fat: 1.3 Protein: 1.7 Net Carbs: 5.5
Put all ingredients into a bowl and mix until thoroughly blended.
This rub will keep in a sealed container for a few weeks, though after a while, it will start clumping. Giving it a shake usually unclumps it, but I don't like to let seasons sit around long enough to require that. They lose a bit of their potency to flavor food after a few weeks.
The following macros were figured out using the MyfitnessPal App. These numbers are per Tablespoon
Net Carb: 5.5
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