Miniketo
ES

Keto Dinner

Martha's Magic Meat Rub Pork Roast

This keto pork roast has become my go-to when I want a meal that satisfies without the carbs. The spicy adobo rub works its magic as the meat grills low and slow, while the bacon adds a smoky, salty layer. Every slice is perfectly seasoned and so tender, you'll forget all about higher-carb alternatives. It’s simple enough for a weekend cookout yet impressive for guests.

15 min Prep time 240 min Cook time 255 min Total time 4 Servings 410 Calories
Martha's Magic Meat Rub Pork Roast

Ingredients

  • tablespoons adobo seasoning
  • /2 tablespoon crushed red pepper flakes
  • teaspoons chili powder
  • teaspoons celery salt
  • teaspoon ground black pepper
  • pounds boneless pork shoulder roast, butterflied
  • slices bacon
  • green onions
  • kitchen twine

Instructions

  1. Step 1

    I start by mixing the adobo seasoning, red pepper flakes, chili powder, celery salt, and black pepper in a small bowl. Once combined, I rub this spice blend all over the butterflied pork shoulder, pressing it into every fold. Next, lay out the bacon strips side by side on a clean surface and place 3 green onions across them. Set the seasoned roast on top, add another 3 green onions across the meat, then carefully fold the roast closed. Wrap the bacon and green onions around the roast, tucking in any loose ends, and tie it snugly with kitchen twine to hold everything together. Prepare your grill for indirect heat: if using charcoal, bank the coals to one side

  2. Step 2

    if gas, turn on one burner only. Place a drip pan under the grate where the roast will sit, then lightly oil the grate. Position the roast over the drip pan, away from direct heat. Scatter the remaining 3 green onions on top. Close the lid and let it cook slowly for about 4 hours, or until an instant-read thermometer inserted into the center reads 160°F. The wait is worth it—the aroma alone will make your neighbors curious.

Chef's Tip

I always let the roast rest for 10-15 minutes before slicing; this allows the juices to redistribute, ensuring every bite is succulent. If you’re using a charcoal grill, toss a few soaked wood chips onto the coals for an extra layer of smokiness.

Storage Tips

Store any leftovers wrapped tightly in the refrigerator for up to 4 days. For the best texture, reheat slices in a 300°F oven, covered with foil to lock in moisture. It also makes incredible cold cuts for keto sandwiches or salads.

Variation Tips

For a different flavor profile, swap the adobo seasoning with a sugar-free Cajun spice blend. Add a teaspoon of smoked paprika to the rub for deeper color and taste. Pair the roast with a tangy coleslaw or roasted Brussels sprouts for a complete keto feast.

Frequently Asked Questions