Heat your Traeger to 250ºF. I prefer this cooked with apple pellets.

Season the pork butt generously on all sides with kosher salt.

Smoke the pork butt fat side UP for 3-4 hours until it has an internal temperature of 160ºF.

Lay out 4 pieces of aluminum foil so you can wrap the pork butt as air tight as possible. Transfer the pork butt fat side UP to the aluminum foil, partially wrap so the liquid won't leak out, then pour on the juice/cider/bone broth and then wrap the pork butt completely in foil.

Continue to cook on your Traeger at 250ºF for another 3-4 hours until the pork has an internal temperature of 205ºF. Remove from the grill and rest for 30-45 minutes wrapped in the foil.

After it has rested. transfer the pork butt to a large bowl. Shred with 2 forks. Pour on remaining cooking liquid from the foil and add kosher salt as needed/desired. (I add about 1/2 cup cooking liquid and another 1-2 tablespoons salt)

In the bottom of a large bowl, combine the mayo, apple cider vinegar, monk fruit + kosher salt. Taste and adjust dressing if needed. )I like it super tangy since it tends to mellow once you add the cabbage.) Add the coleslaw and toss in the dressing

Make your cauliflower rice, sauteed zucchini + keto bbq sauce (all recipes linked)

Make your bowl by adding 1/2 cup cauliflower rice, 1 cup pulled pork, 1/2 cup coleslaw and 1/4 cup sauteed zucchini. Top the pulled pork with 1 tablespoon BBQ sauce. (measurements for nutritional facts/macro info below)