Paleo Roast Pork Steamed Bun
Indulge in the flavor-packed goodness of these Paleo Roast Pork Steamed Buns, a grain-free twist on a beloved classic! Perfectly seasoned, slow-roasted pork shoulder is paired with a tender, gluten-free dough made from almond and coconut flours, creating the ultimate handheld treat that’s both nutritious and satisfying. Enhanced by the natural umami of coconut aminos and a touch of honey, these buns strike the perfect balance of savory and slightly sweet. Designed for paleo-friendly diets, each bun is steamed to perfection, locking in the juicy, flavorful filling within its soft, fluffy exterior. Whether as a hearty appetizer, snack, or meal, these steamed buns bring restaurant-quality indulgence right into your kitchen—ready in just a couple of hours for your next paleo-friendly feast!
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Recipe Information
Ingredients
- 1 pound Pork shoulder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground ginger
- 2 tablespoons Coconut aminos
- 1 tablespoon Honey
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Baking powder
- 3 large Egg
- 2 tablespoons Coconut oil, melted
- 0.5 cup Almond milk
Instructions
Preheat your oven to 325°F (165°C).
Rub the pork shoulder with garlic powder, ground ginger, salt, and black pepper.
In a small bowl, mix coconut aminos, honey, and apple cider vinegar.
Place the pork shoulder in a roasting pan and pour the sauce mixture over the top.
Cover with foil and roast in the oven for 90 minutes, or until the pork is tender and juicy.
While the pork is roasting, prepare the dough by combining almond flour, coconut flour, and baking powder in a large bowl.
In a separate bowl, whisk together eggs, melted coconut oil, and almond milk.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
Once the pork is done, shred it with two forks and let it cool slightly.
Divide the dough into 6 equal parts and flatten each piece into a circle about 4 inches in diameter.
Place a generous amount of shredded pork in the center of each dough circle.
Carefully gather the edges of the dough around the filling and pinch them at the top to seal.
Place the buns on a steaming tray lined with parchment paper or cabbage leaves.
Steam the buns in a steamer over boiling water for about 20-25 minutes, until the dough is cooked through.
Serve warm and enjoy your paleo roast pork steamed buns!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.8 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 505 mg | 11% | |
*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.
