Keto Pulled Pork: Delicious Recipes For Your Next Meal

There are many keto recipes that use pulled pork, including keto pulled pork mac and cheese, keto BBQ pulled pork bowls, and keto fathead pizza with BBQ pulled pork. Pulled pork can be made in an instant pot, slow cooker, or oven, and can be served in a variety of ways, such as with cauliflower rice, coleslaw, zucchini, or keto cornbread. It can also be used as a topping for pizza, or as a filling for tacos or burritos.

Keto Pulled Pork Mac and Cheese

Ingredients

• 250g cauliflower
• 150g pulled pork
• 100ml heavy cream/double cream
• 100g cheese (a mix of cheddar and mozzarella works well)
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp nutmeg powder
• 20g cream cheese
• 2 tbsp pork fat/lard for cooking (butter, ghee or olive oil also work)
• Salt to taste
• Raw broccoli (optional)

Method

• Cut, wash and separate the cauliflower into florets. Set aside 250g for this recipe.
• Microwave the cauliflower for 5 minutes and set aside.
• Heat the pork fat in a frying pan and add in the onions and garlic. Once they start to sizzle, add in the black pepper, white pepper, nutmeg and salt.
• Cook the onions and garlic along with the spices on a low heat until they start to turn a rich brown colour.
• Deglaze the pan with a little water and mix well.
• Add the cream cheese and grate in 50g of the cheddar/mozzarella. Mix well—the cheese should melt and form a sauce. Reduce until the sauce is thick and syrupy.
• Add the cream and mix well. Continue cooking until the sauce reaches your desired consistency. Once done, turn off the heat and set aside.
• (Optional) Add the raw broccoli to the bowl with the microwaved cauliflower, along with the pulled pork. Mix well.
• Pour over the sauce and mix again.
• Pour the mixture into a cast iron pan or oven-proof dish. Grate the remaining cheese over the top.
• Bake in a pre-heated oven at 220C for 15-20 minutes, until the broccoli is tender and the cheese is golden brown.
• Remove from the oven and garnish with parsley.

This recipe is a tasty, keto-friendly twist on a classic comfort food dish. It's a great way to use up leftover pulled pork, and you can add broccoli for some extra veggies. Enjoy!

Keto BBQ Pulled Pork Pizza

Ingredients:

• 3.5 cups shredded mozzarella cheese, plus 0.5 cups for topping
• 1.5 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 2 tablespoons keto BBQ sauce
• 1 cup sugar-free pulled pork
• 0.25 cups crumbled blue cheese
• 2 tablespoons sliced red onion
• 2 tablespoons chopped green onion
• 1 tablespoon cilantro

Optional Toppings:

• Jalapeno
• Bacon
• Cheddar cheese
• Green pepper

Method:

Preheat the oven to 400 degrees. Place 3.5 cups of mozzarella in a microwave-safe bowl and microwave for 2 minutes until melted. Stir to combine, then let the mixture cool. In a separate bowl, mix the almond flour, baking powder, xanthan gum, and salt.

Add an egg to the melted mozzarella and mix until combined. Slowly add the almond flour mixture to the cheese mixture and stir until you have a uniform dough. Form a dough ball and knead a couple of times on a lightly floured surface.

Place the dough between two pieces of parchment paper and roll out to your desired thickness. Remove the top parchment layer and place the dough on a baking sheet. Spread keto BBQ sauce evenly over the dough, then add the remaining toppings.

Bake at 400 degrees for 12-15 minutes, or until the cheese is bubbly and starting to brown.

Tips:

This pizza is also excellent grilled on the BBQ for a smokier flavour. You can also use Lavash Bread as a pizza base for a quicker option.

Keto Pulled Pork Bowls

Ingredients:

• 5 lb boneless pork shoulder cut into chunks
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 cup cauliflower florets
• 1 cup low-carb pulled pork
• 1 cup mozzarella cheese, freshly grated
• 1/3 cup pork rinds, crushed
• Fresh parsley, chopped, for garnishing
• Ground black pepper or white pepper, to taste
• 1 tbsp olive oil
• 4 cups cauliflower rice
• 1 cup keto coleslaw
• 2 zucchinis, chopped and sauteed in ghee
• Keto BBQ sauce, to taste

Method:

First, cut the boneless pork shoulder into chunks and add it to your Instant Pot along with the smoked paprika, garlic powder, salt, and pepper. Put the lid on, set the pressure cooker to manual high, and cook for 40 minutes. Remember to set the valve to the sealed position.

Once the pork is cooked, allow the pressure to release naturally for at least 10 minutes. After that, you can finish with a quick release to remove any remaining pressure. Transfer the meat to a large bowl and discard the liquid. Use meat shredder claws or two forks to shred the pork.

Now, it's time to assemble your keto pulled pork bowls! In each bowl, add 1/2 cup of cauliflower rice, 1 cup of pulled pork, 1/2 cup of coleslaw, and 1/4 cup of sauteed zucchini. Drizzle with your favorite keto BBQ sauce and sprinkle with freshly chopped parsley.

You can also get creative and add other low-carb vegetables to your bowls, such as broccoli or bell peppers. Enjoy!

Pulled Pork Casserole

This delicious keto-friendly casserole is a great way to use up leftover pulled pork and is a meal the whole family will love. It's economical, simple to make, and has addictive flavours.

Ingredients:

• Leftover pulled pork
• Butter
• Olive oil
• Green cabbage
• Cauliflower
• Cheese (cheddar, mozzarella, Colby jack, or Monterey jack)
• Sour cream
• Mayonnaise
• Dijon mustard
• Salt and pepper
• Optional: fresh herbs, sautéed onions, mushrooms, thinly sliced bell peppers, hot sauce, and BBQ sauce to taste.

Method:

• Wash, core, and shred the cabbage.
• Wash, core, and cut the cauliflower into florets.
• Cube the pork shoulder, peel and slice the onions (if making the pulled pork from scratch).
• Measure out all the ingredients.
• For the sautéed cabbage: use a large, heavy-bottomed pan. Add the cooking fat and heat over high heat. Add the cabbage and season with salt and pepper. Cover and cook for 5 minutes, then reduce the heat and cook for a further 20 minutes, stirring occasionally. Set aside.
• For the mashed cauliflower: use a large pot and add the cauliflower and water. Cover and boil, then reduce to medium-high heat and cook for 15 minutes or until tender. Drain the cauliflower, return to the heat, and use a wooden spoon to break it down and evaporate the moisture. Add butter, sour cream, balsamic vinegar, cumin, salt, and pepper. Stir well and set aside.
• For the pulled pork (optional): preheat the oven to 350°F. Season the pork shoulder with salt and pepper. Heat a heavy-bottomed pan over high heat and add the cooking fat. Brown the pork on all sides. Place the pork in an oven-proof pan with sliced onions at the bottom. Smear the pork with Dijon mustard, then add the remaining ingredients. Cover and braise in the oven for 1½ hours. Shred the pork with two forks and discard the braising liquid.
• To assemble the casserole: preheat the oven to 350°F. Grease a casserole dish. Spread 1 cup of mashed cauliflower on the bottom of the dish. In a bowl, combine the sautéed cabbage, mashed cauliflower, pulled pork, grated cheese (reserve 1 cup for topping), mayonnaise, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed. Spread the mixture in the casserole dish and top with the reserved grated cheese.
• Bake in the oven for 30 minutes, until the cheese is melted and golden. Serve hot.

Tips:

• This recipe works well with leftover pulled pork, which saves time.
• This casserole can be frozen and reheated.
• To save time, prepare and measure all the ingredients before starting.
• This recipe pairs well with creamy coleslaw, roasted cauliflower, grilled shishito peppers, or a tomato feta salad.

Enjoy this hearty and comforting casserole, perfect for a winter family dinner!

Pulled Pork Lettuce Wraps

Ingredients:

• Leftover pulled pork
• Butter lettuce
• Korean BBQ sauce
• Hot chili paste
• Red pepper flakes
• Yellow bell pepper
• Onion
• Avocado
• Sour cream
• Cucumber
• Mayonnaise
• Mustard
• Boston lettuce
• Radishes
• Lime wedges
• Chipotle
• Aioli
• Iceberg lettuce
• Slow cooker chipotle pulled pork
• Whole30 mayonnaise
• Garlic
• Salt and pepper
• Water
• Cilantro

Method:

• Chop your 1/3 yellow bell pepper and 1/4 onion into thin strips.
• Take your leftover pulled pork and shred the meat using a knife so they are in bite-sized chunks.
• Place a piece of butter lettuce down. On top of the lettuce, carefully place a small handful of meat, a few slices of pepper and onion. You can optionally put whatever sauce you want on this – try chili paste, Korean BBQ sauce, or hot chili paste for a spicy kick.
• Roll the lettuce wraps up and top with red pepper flakes and additional chili paste.
• For an extra burst of flavor, add some sour cream, cucumber, mayonnaise, or mustard.
• For an avocado aioli, mash the avocado and then whisk in the mayo, lime juice, garlic, salt, and pepper. If the aioli needs to be thinner, add a little bit of water until you can drizzle it easily.
• Pile the pork into the lettuce cups, top with sliced avocado, drizzle with the aioli and top with cilantro and lime.

Tips:

• Leftover pork or steak makes this recipe perfect for weeknights.
• Butter lettuce is a great "wrapper" for most fillings. It is very pliable and wraps tightly around the filling. Try experimenting with various types of lettuce to find your favorite. Here are a few ideas: collard green leaves, kale, romaine, green leaf, etc.
• Pre-chopped veggies are a real time-saver. You can usually find the pre-diced veggies in the produce area near the salad ingredients.
• Brown the meat in batches to ensure a delicious crispy coating.
• Stir-fry the veggies until crisp-tender.

Frequently asked questions