Whole30 BBQ Pork Buns
Indulge in the savory and wholesome delight of these Whole30 BBQ Pork Buns! Featuring tender, slow-cooked pork shoulder infused with smoky spices and coated in a tangy Whole30-compliant BBQ sauce, this recipe offers a healthy twist on a comfort food classic. Paired with fluffy, grain-free buns made from almond and coconut flours, these buns are not only gluten-free but also Paleo-friendly. Topped with sesame seeds for a hint of nuttiness and a sprinkle of fresh green onions for a burst of brightness, these buns are perfect for meal prep, family dinners, or as a crowd-pleasing appetizer. With just 30 minutes of prep time and a full-bodied 4-hour roast, these buns are the ultimate combination of flavor and dietary mindfulness. Whether you're following a Whole30 plan or simply looking for a delicious, guilt-free treat, these BBQ pork buns are sure to satisfy.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 cup Whole30 compliant BBQ sauce
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut aminos
- 2 tablespoons Avocado oil
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Baking soda
- 3 large Eggs
- 1 cup Unsweetened almond milk
- 1 tablespoon Sesame seeds
- 2 tablespoons Green onions
Instructions
Preheat oven to 300°F (150°C).
Rub the pork shoulder with onion powder, garlic powder, smoked paprika, salt, and black pepper.
Heat the avocado oil in a large oven-safe pot over medium-high heat. Brown the pork shoulder on all sides.
Add the coconut aminos and cover the pot. Transfer to the oven and cook for 3-4 hours, until the pork is tender and easily shreddable.
While the pork is cooking, prepare the buns. Preheat the oven to 350°F (175°C).
In a large bowl, mix almond flour, coconut flour, and baking soda.
In a separate bowl, whisk the eggs and unsweetened almond milk together.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Shape the dough into 8 equal balls and place them on a baking sheet lined with parchment paper.
Sprinkle sesame seeds on top of each dough ball.
Bake the buns for 15-20 minutes, until golden brown.
Once the pork is cooked, shred it with two forks and mix with Whole30 compliant BBQ sauce.
Slice the buns in half and fill each with a generous portion of BBQ shredded pork.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 598 mg | 13% | |
*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.
