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KETO Stuffed Pulled Pork Buns | Homemade Low Carb Rolls | Fathead Dough

KETO Stuffed Pulled Pork Buns | Homemade Low Carb Rolls | Fathead Dough

Hi #TTGetsFit SQUAD!!! Aaaaaaaaayye! Its time for another “Cooking w/TT” segment!

We are pressure cooking a pork shoulder and in return we will have some delicious pulled pork to stretch and make so many meals out of! This is AMAZING if you have a big family or meal prep! As there are so many dishes and variations that can be made with this one pork shoulder! I have made countless dishes from BBQ Pulled Pork Pizza, Cauli Mac & Cheese w/Pulled Pork, taquitos, tacos, sandwiches, sliders, etc.! I will definitely be sharing some to give you more ideas! Make sure to watch the video until the end for the BLOOPERS lol and thanks again for watching!
Pork Shoulder (Pulled Pork):
I brined the pork shoulder for 24 hrs with the following:Apple Cider Vinegar (ACV) about 1/2 cup, about 8 cups of Stock, a few Bay Leaves, some Rosemary, 2 tbsp Pepper, 6 cracked Garlic cloves , 1/2 -1 onion, 1/2 cup Golden Monkfruit or sweetner of your choice, 1 tbsp Paprika.
After 24 hrs, I removed the pork should from the brine and used paper towel to blot and lightly remove any excess moisture. Next, I season the front, back and sides (this is crucial)! This is a massive amount of meat, so you definitely want to make sure that its seasoned well throughout. I season with Coarse Black Pepper, Brass Cuisine Garlic Pepper, Badia Complete Seasoning, Uncle Chris’ Steak Seasoning, Garlic Pepper, Onion Powder, Tony Chachere’s Creole Seasoning, Weber Smoky Brown Sugar dry rub, and Lakanta Golden Monkfruit. Again make sure to season well and make sure the rub is rubbed on all sides.
Then, I cooked it in my Instant Pot (usually 45min-1hr 15min) until it literally fell off the phone [watch 👀 and see!].
NOTES: You can use beef stock, chicken stock, or water. If you use water, then make sure to add about 3/4cups of Pink Himalayan Salt. If you like spice then add in 1/4 Cayenne Pepper. If you don’t eat pork, don’t have pork, you’re vegan or vegetarian, etc. then just substitute the filling with whatever tickles your fancy. Its that simple…you’re welcome 🙂
Fathead Dough for Pulled Pork Buns:
2 cups mozzarella shredded cheese
About 3 3/4 – 4oz cream cheese (cubed)
Add mozzarella & cream cheese to a med/large bowl
Then Microwave for 2min
NOTE: (You want to work fairly quickly with your dough as you don’t want the cheese to harden and mixture to clump up)
Add 1 cup Almond flour
Add 1 Egg
Add 1/2 teaspoon Baking Powder
Add Italian Seasoning
Add Oregano
Add Parsley
Add grated Parmesan Cheese (optional)
Fold/Mix with a fork
Next, oil your hands a little and form the dough. I use Avocado oil, but its your choice. Once all ingredients are nicely incorporated, cover and refrigerate for about 10 minutes. Cover a cookie or baking sheet with parchment paper, then lightly oil it (your choice). Lay the dough onto the parchment paper then cover the dough with another sheet of parchment paper and begin to roll it out. Cut it out into equal parts ( I have 9).
Preheat your oven to 390°
Next, fill your buns however you like! (DO NOT OVER STUFF)
I add a nice amount of pulled pork to the middle, some shredded cheese, Sugar Free BBQ sauce, and diced red onion. Then roll or pinch into balls, cover top and tucked ends with a little shredded mozzarella to cover any imperfections.
Bake in the oven for about 15 minutes or until golden brown.
SUGGESTIONS: Add Pickles or Jalapenos
I paired my stuffed buns with a nice side of my homemade KETO Broccoli Salad and it was the perfect combo! Its like a coleslaw and so good, I’ll be showing you guys how to make it soon, so stay tuned!

~ #TTGetsFit

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