Paleo BBQ Pork Buns
Get ready to savor the irresistible flavors of Paleo BBQ Pork Buns, a delicious and healthier spin on a classic favorite! These tender, golden-brown buns are stuffed with juicy, slow-cooked pork shoulder seasoned with a homemade BBQ sauce featuring coconut aminos, honey, smoked paprika, and more for a smoky-sweet kick. The dough, crafted from coconut flour, tapioca starch, and coconut milk, creates a perfectly fluffy, gluten-free bun that's ideal for paleo diets. With a prep and cook time designed to maximize flavor while remaining accessible, this recipe combines indulgence with wholesome ingredients. Perfect as an appetizer, snack, or satisfying main dish, these buns bring bold barbecue flavors to your table — all while complementing a clean-eating lifestyle. Don't forget the optional sesame seed topping for a touch of crunch and flair!
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Recipe Information
Ingredients
- 1 pound Pork shoulder, boneless
- 0.25 cup Coconut aminos
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- 2 tablespoons Tomato paste
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 cup Coconut flour
- 0.5 cup Tapioca starch
- 1 teaspoon Baking powder
- 2 large Eggs
- 0.25 cup Coconut milk, full fat
- 2 tablespoons Coconut oil, melted
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
Start by preparing the BBQ pork: Cut the pork shoulder into 1-inch cubes.
In a bowl, combine coconut aminos, apple cider vinegar, honey, tomato paste, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Place the pork cubes in a slow cooker and pour the mixture over the pork, stirring to coat well.
Cover and cook on low heat for 6-8 hours or until the pork is tender and easy to shred with a fork.
Once cooked, use two forks to shred the pork and mix it with the sauce. Set aside.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the bun dough: In a bowl, whisk together coconut flour, tapioca starch, and baking powder.
In a separate bowl, beat the eggs, then stir in the coconut milk and melted coconut oil.
Combine the wet ingredients into the dry ingredients, mixing until a dough forms.
Divide the dough into 8 pieces and flatten each piece into a small round.
Place a tablespoon of shredded pork mixture onto each round and fold the edges over the filling, pinching to seal.
Place the buns seam side down on the prepared baking sheet.
Brush the tops with a little more melted coconut oil and sprinkle with sesame seeds, if desired.
Bake in the preheated oven for 20-25 minutes until the buns are golden brown.
Let cool slightly before serving. Enjoy your Paleo BBQ pork buns!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2913 mg | 127% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 60.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 222 mg | 17% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1071 mg | 23% | |
*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.
