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prep time
12 h 15 min
cook time
8 h 15 min
ready time
20 h 30 min
Low Carb OMAD Pulled Pork Nachos
Make a big batch of this adult-finger food nacho meal so you can enjoy a big OMAD meal every day of the week! This Keto OMAD recipe is made with cheddar cheese nacho tortillas that are baked in the oven instead of fried in unhealthy oil. They’re topped with a slow-cooked barbecue pulled pork full of flavor and Keto barbecue sauce. Follow with classic nacho toppings like a high-fat nacho cheese sauce, fresh lettuce, pickled jalapenos, your favorite restaurant-style salsa, and scratch-made guacamole. You’ll feel like you’re dining out on a summertime patio while you munch away at your Keto pulled pork nachos. At your discretion, you’re welcome to include other nacho toppings to increase your calories even more. Add sour cream, more avocado or guacamole, or more pulled pork!
Please Read Before Making The Recipe
When cooking pork butt (or pork shoulder) to make pulled pork, it’s highly unlikely you’ll find a small enough portion that isn’t more than what’s called for in the ingredient list. Most raw pork butt will be at least 1lb or more. Expect to cook extra pork butt and barbecue sauce, and adjust the ingredients as needed. Since you won’t be consuming all of the pork butt in one serving, the extra ingredients are not listed.
How To Adjust The Recipe
It’s recommended you choose a raw-weight pork butt that is divisible by 4 since every single serving of Keto nachos includes 4 ounces of barbecue pulled pork. This way, the other pulled pork ingredients may be easily calculated. For example, if you choose a raw pork butt that weighs 20 ounces, you know it will yield 5 servings of pulled pork. Therefore, you can multiply the remaining pulled pork and barbecue sauce ingredients by 5 to make the correct adjustments.
Net Carbs
12.5 g
Fiber
6.6 g
Total Carbs
19.7 g
Protein
41.7 g
Fats
91.7 g
1042 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pork Shoulder (Butt, Boston Butt)
4.5 oz
Olive Oil
0.13 tsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Paprika
0.25 tsp
Garlic powder
0.25 tsp
Onion powder
0.13 tsp
Thyme, dried
0.13 tsp
Chili powder
0.13 tsp
Mustard powder
0.13 tsp
Beef broth
1 tbsp
Tomato paste
1 tsp
Worcestershire sauce
0.25 tsp
Liquid stevia
1 Drop
Brown Sugar Replacement
0.13 tsp
Cumin, ground
0.13 tsp
Garlic powder
0.25 tsp
Black pepper
0.13 tsp
Butter, unsalted
0.5 tsp
Butter, unsalted
0.5 tsp
Cream Heavy Whipping
0.25 cup
Cheddar cheese
0.25 cup, shredded
Cream cheese
1 oz
Chili powder
0.13 tsp
Cheddar cheese
0.25 cup, shredded
Salsa
2 oz
Pickled jalapeno peppers
0.5 oz
Shredded lettuce
0.5 oz
Avocado
2 oz
Extra virgin olive oil
1 tbsp
Lime juice, fresh
0.25 tsp
Salt
0.25 tsp
Cilantro
0.25 tsp, chopped
Recipe Steps
steps 6
20 h 30 min
Step 1
*Please read the important note at the top of the recipe about making the pulled pork for the nachos. A night ahead of cooking, prep a tied pork butt by rubbing it down with olive oil. In a small dish, combine salt, pepper, garlic powder, onion powder, thyme, chili powder, and mustard powder. Sprinkle the seasoning mix all over the pork butt, and press it into the flesh gently so it adheres. Make sure you use up all of the seasonings, leaving no crumbs behind. Set your seasoned pork butt in a dish, cover it, and marinate it overnight in your refrigerator for at least 12 hours.Step 2
Make the barbecue sauce by combining beef broth, tomato paste, Worcestershire sauce, liquid stevia, and brown sugar substitute in a small pot. Heat the ingredients covered on your stove until the liquid comes to a simmer. Stir the ingredients to combine. Then, reduce the heat so the sauce is just bubbling, and stir in cumin, garlic powder, pepper, and butter. Let the sauce bubble uncovered on the stove until the butter melts and the sauce reduces to a proper barbecue sauce consistency. Cool and store the barbecue sauce in your refrigerator overnight alongside the marinating pork butt to use the next day.Step 3
When you’re ready to cook the pork butt, spray a slow cooker with a light layer of pan spray. Place the pork butt in the slow cooker, and cover all the meat in the barbecue sauce you made the night before. Use a marinade brush to make sure every inch of meat is covered, and let any extra sauce fill the slow cooker. Cook the pork butt on low heat for 8 hours. After 8 hours, use a pair of kitchen scissors to remove the string tying the flesh together. Use a pair of forks to then shred the meat inside the slow cooker, and mix all the pulled pork together with the barbecue sauce.Step 4
Once the barbecue pulled pork has been made, you may use it anytime you want to make your OMAD nachos. For each OMAD meal, use only 4 ounces of cooked barbecue pulled pork. To make the nacho cheese, melt the second amount of butter in a pan over low heat on the stove. Stir the heavy cream into the melted butter and heat the ingredients until they’re bubbling. Stir shredded cheddar into the pan until it melts, then stir in softened cream cheese and chili powder. You can raise the heat a little while you continually stir the sauce together until it is lump-free and creamy.Step 5
Leave the nacho cheese sauce aside away from the heat to cool. To make the nachos, preheat an oven to 375 degrees and line a sheet tray with parchment paper. Cut slices of cheddar cheese into 4 triangles each. Arrange the triangle on the parchment paper, and bake them until they turn into solid, crunchy nacho chips. Watch the cheese as it melts, bubbles, and bakes until firm in the center with golden edges.Step 6
Allow the Keto nacho chips to cool completely before releasing them from the parchment paper and arranging them on a serving plate. Arrange 4 ounces of warm barbecue pulled pork over the chips, followed by all that thickened nacho cheese sauce. Top the nachos off with spoonfuls of salsa, pickled jalapeno slices, and shredded lettuce. Make a quick guacamole by mashing raw avocado in a clean mixing bowl with a fork. Use the fork to mix extra virgin olive oil, lime juice, salt, and cilantro into the avocado to complete the guacamole. Add it on top of your nachos and enjoy.
