Keto Pulled Pork Sliders
Indulge in the ultimate low-carb comfort food with these Keto Pulled Pork Sliders, a perfect combination of tender, slow-cooked pork and fluffy, homemade cloud bread buns. Packed with smoky flavors from a blend of spices including paprika and oregano, the pork shoulder is seared, slow-cooked, and tossed in a tangy sugar-free BBQ sauce for a guilt-free indulgence. The cloud bread buns, made with whipped egg whites and cheddar cheese, are keto-friendly and delightfully light, offering a fantastic alternative to traditional bread. With just 20 minutes of prep and a hands-off 6-8 hour cook time in a slow cooker, this recipe is ideal for gatherings or meal prep. Each slider is brushed with buttery goodness for a satisfying finish, making it the star of any low-carb meal plan. Perfectly crafted for those sticking to keto diets, these sliders redefine comfort food without the carbs!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (or pork butt)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 2 tablespoons Olive oil
- 0.25 cup Apple cider vinegar
- 0.5 cup Water
- 1 cup Sugar-free BBQ sauce
- 3 large Eggs
- 3 ounces Cream cheese, softened
- 0.25 teaspoon Baking powder
- 0.25 teaspoon Garlic powder (for buns)
- 0.5 cup Shredded cheddar cheese
- 2 tablespoons Butter, melted
Instructions
Begin by combining salt, pepper, garlic powder, onion powder, paprika, and oregano in a small bowl. Rub this spice mixture all over the pork shoulder.
In a large skillet over medium-high heat, add olive oil. Once hot, sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
Transfer the seared pork shoulder to a slow cooker. Pour apple cider vinegar and water around the pork.
Cover the slow cooker and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork.
When the pork is almost done, preheat your oven to 300°F (150°C).
Separate the eggs yolks and whites, placing the yolks in one bowl and the whites in another.
Add cream cheese, baking powder, and garlic powder to the egg yolks. Mix until smooth.
In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the yolk mixture.
Grease a baking sheet and spoon the egg mixture into small rounds to form buns, about 2 inches in diameter.
Top each bun with a sprinkle of shredded cheddar cheese.
Bake for 20-25 minutes, or until the buns are golden and firm.
Once the pork is done, remove it from the slow cooker and shred the meat using two forks. Mix the shredded pork with sugar-free BBQ sauce.
Assemble the sliders by placing a generous portion of pulled pork between two cloud bread buns. Brush the tops with melted butter before serving.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.1 g | 378% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1410 mg | 470% | |
| Sodium | 6338 mg | 276% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 727 mg | 56% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2941 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
