Low Carb 3-Ingredient Pulled Pork Kensington Patties – Crispy, Cheesy, and Perfect for Tailgating
Our next-door neighbor started making these for crisp autumn tailgates back in 1982, completely unaware she was serving a perfect low carb snack. You just need 3 ingredients to create a savory spread of crispy, cheesy pulled pork patties that disappear almost as quickly as you set them on the table!
These Low Carb 3-Ingredient Pulled Pork Kensington Patties are the kind of old-fashioned recipe that proves simple ingredients can deliver big flavor. Tender, smoky pulled pork combines with beaten eggs and melted provolone cheese to create delicious little patties with golden, crispy edges and a hearty, savory center. Every bite brings together the rich flavor of pork and the irresistible taste of toasted cheese.
Whether you’re planning a fall tailgate, hosting a game-day party, or looking for an easy low carb snack to enjoy at home, these baked pork patties are a wonderful choice. They require minimal preparation, use just three everyday ingredients, and come together in about 20 minutes. Best of all, they’re naturally low in carbohydrates when made with plain pulled pork and cheese without sugary sauces.
Serve them hot from the oven with dill pickles, mustard, or crunchy fresh vegetables, and watch everyone reach for seconds. This is the kind of practical, crowd-pleasing recipe that deserves a permanent place in your collection of easy low carb appetizers.
Why You’ll Love These Low Carb Pulled Pork Patties
– Only 3 ingredients: Pulled pork, provolone cheese, and eggs are all you need for these satisfying savory bites.
– Low carb and protein-rich: Pork, eggs, and cheese provide protein and fat with very few carbohydrates, depending on the ingredients you choose.
– Crispy cheese edges: The provolone melts around the pork and develops deliciously browned, lacy edges in the oven.
– Quick and easy preparation: There is no complicated breading, frying, or lengthy ingredient list.
– Perfect for parties: These handheld patties are ideal for tailgates, potlucks, casual gatherings, and family snack plates.
– A clever way to use leftovers: Turn leftover pulled pork into a completely different meal or appetizer with very little effort.
Ingredients for 3-Ingredient Pulled Pork Kensington Patties
This simple recipe relies on three ingredients that each play an important role in creating the perfect texture and flavor.
1. 2 Cups Pulled Pork
Pulled pork is the hearty foundation of these savory patties. Its tender texture and rich, smoky flavor pair beautifully with melted provolone. You can use freshly cooked pulled pork or leftovers from a slow cooker or oven-roasted pork shoulder.
For the best results, choose pulled pork that is moist but not swimming in liquid. If the meat is coated in a sweet barbecue sauce, remember that the added sugar may increase the carbohydrate count. Lightly chop any extra-long strands so the patties hold together more easily.
2. 8 Slices Provolone Cheese
Provolone cheese provides the deliciously melty texture and crispy golden edges that make these patties special. When baked, the cheese melts beneath the pork and spreads around the edges, creating a savory crust that contrasts beautifully with the tender meat.
Use sliced provolone for easy portioning and consistent results. For a slightly different flavor, mozzarella offers a milder taste, while Swiss cheese brings a nuttier, more pronounced character.
3. 2 Large Eggs
Eggs act as the binding ingredient that helps the pulled pork hold its shape. They coat the meat and firm up during baking, allowing you to form small patties without traditional flour or breadcrumbs.
Lightly beat the eggs before mixing them with the pork so they distribute evenly throughout the mixture. This simple step helps create patties that are easier to shape and serve.
How to Make Low Carb Pulled Pork Kensington Patties
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup easier and help prevent sticking.
If you prefer to use an oven-safe skillet, make sure it is suitable for the temperature and has enough room for the patties to spread slightly.
Step 2: Prepare the Pulled Pork Mixture
Place the 2 cups of pulled pork in a medium mixing bowl. If the pork contains long strands, chop them into shorter pieces.
Add the 2 lightly beaten eggs and mix thoroughly until the meat is evenly coated. The mixture should hold together when gently pressed.
If the pork is excessively wet, drain away the extra liquid before adding the eggs. Too much moisture can make the patties difficult to shape and prevent the cheese from crisping properly.
Step 3: Arrange the Provolone Cheese
Place small piles of provolone on the prepared baking sheet, leaving enough space between each portion for the cheese to melt and spread.
Use approximately one slice of cheese per patty. Depending on the size of your slices and how much pork you use for each portion, you can make smaller appetizer bites or slightly larger patties.
Step 4: Add the Pork and Shape the Patties
Spoon a portion of the pulled pork mixture onto each pile of cheese. Gently press the mixture into a compact, round shape.
Avoid making the patties too thick. Smaller, evenly shaped portions cook more consistently and develop better crispy edges.
Leave a little room between each patty so the cheese has space to spread and brown.
Step 5: Bake Until Golden and Crispy
Bake for 12–15 minutes, checking near the end of the cooking time. The cheese should be melted and golden around the edges, while the pork mixture should be hot and set.
For extra-crispy cheese, broil for another 1–2 minutes if needed. Watch carefully because cheese can brown very quickly under the broiler.
If you’re using leftover pulled pork, ensure it reaches 165°F (74°C) when reheated. If the pork was freshly cooked, ensure the egg-containing mixture is fully cooked through.
Step 6: Rest and Serve
Remove the baking sheet from the oven and let the patties rest for 2–3 minutes. This brief resting period allows the cheese to firm up slightly, making the patties easier to lift without breaking.
Use a thin spatula to transfer them to a serving platter. Serve immediately while the cheese edges are crisp and the centers are warm and tender.
Pro Tips for the Best Pulled Pork Patties
Choose the right pulled pork. Moist, tender pork works best, but excess cooking liquid can make the mixture too loose. Drain it before mixing.
Keep the patties uniform. Making each portion approximately the same size helps them bake evenly and finish at the same time.
Give the cheese room to crisp. Overcrowding the baking sheet traps moisture and can prevent the cheese from browning properly.
Use parchment paper. It makes removing the cheese-crusted patties easier and simplifies cleanup.
Watch the broiler closely. If you want deeply golden edges, broil briefly and stay nearby to prevent burning.
Season according to your pork. If your pulled pork is already seasoned, you may not need extra salt. For a little more flavor, add black pepper, smoked paprika, or a small amount of mustard to the pork mixture. These are optional additions rather than part of the original three-ingredient recipe.
Serve them fresh. These patties taste best immediately after baking, when the cheese is crisp and the centers are tender. If you’re preparing them for a party, bake them close to serving time.
Delicious Variations to Try
Although the original recipe uses just three ingredients, you can adapt it to suit different tastes.
– Smoky pulled pork patties: Use pork seasoned with smoked paprika and black pepper.
– Spicy cheese patties: Add a pinch of cayenne pepper or finely chopped jalapeño to the pork mixture.
– Swiss cheese version: Replace the provolone with Swiss cheese for a richer, nuttier flavor.
– Mini tailgate bites: Make smaller portions for easy serving at parties and game-day gatherings.
– Mustard-flavored patties: Mix a small spoonful of Dijon mustard into the pork for a tangy finish.
Keep in mind that optional ingredients may change the total carbohydrate count, so check labels if you’re following a strict low carb or ketogenic eating plan.
What to Serve with Pulled Pork Kensington Patties
These crispy low carb pork patties are versatile enough to serve as an appetizer, snack, or light meal.
For a fresh contrast: Pair them with crunchy cucumber slices, celery sticks, sliced radishes, or a crisp cabbage slaw.
For a classic tailgate spread: Serve with dill pickles, olives, mustard, and a platter of other savory finger foods.
For a satisfying low carb meal: Add a leafy green salad with a simple vinaigrette or roasted broccoli tossed with garlic and olive oil.
For a comforting autumn supper: Serve alongside a bowl of vegetable soup or roasted cauliflower for a warm, cozy meal.
For dipping: Offer Dijon mustard, a sugar-free barbecue sauce, or a creamy garlic dip. Check ingredient labels if carbohydrate control is important.
For an attractive party presentation, arrange the patties on a large platter with pickles and fresh vegetables around the edges. Keep extra batches warm and serve them as they come out of the oven.
Storage and Reheating Instructions
Refrigeration: Allow leftover patties to cool, then transfer them to an airtight container and refrigerate within two hours. Use within 3–4 days.
Reheating: Place the patties on a baking sheet and heat in a 350°F (175°C) oven until thoroughly hot. An air fryer can also help restore some crispness. Reheated leftovers should reach 165°F (74°C).
Freezing: You can freeze the cooked patties in a single layer before transferring them to a freezer-safe container. However, the cheese may lose some of its original crisp texture after thawing and reheating.
For the best results, prepare only as many as you need and bake them shortly before serving.
Frequently Asked Questions
Are pulled pork Kensington patties low carb?
Yes, when prepared with plain pulled pork, provolone cheese, and eggs, these patties are naturally low in carbohydrates. The exact amount depends on the ingredients and serving size. Sweet barbecue sauces and certain prepared pork products can add sugar and carbohydrates.
Can I make these patties without breadcrumbs?
Yes! This recipe uses eggs to bind the pulled pork, while the melted provolone helps create the crispy exterior. No breadcrumbs or flour are necessary.
Can I use leftover pulled pork?
Absolutely. This is an excellent way to repurpose leftover pulled pork from a family dinner or weekend barbecue. Drain excess liquid, chop long strands, and mix with the beaten eggs before baking.
How do I keep the patties from falling apart?
Make sure the pork is not overly wet, distribute the eggs evenly, and press each portion gently into shape. Allow the patties to rest for a few minutes after baking before lifting them from the pan.
Can I prepare them ahead of time?
You can mix the pork and eggs ahead of time and refrigerate the mixture in a covered container. For the best texture, assemble the patties with the cheese and bake them just before serving.
How many patties does this recipe make?
The recipe makes approximately 8 patties when using one slice of provolone per portion, although the final number depends on the size of your cheese slices and how much pork you use for each patty.
A Simple, Cheesy Recipe Worth Keeping
These Low Carb 3-Ingredient Pulled Pork Kensington Patties bring together everything that makes an easy appetizer memorable: tender pulled pork, melted provolone, and a beautifully crisp, savory finish. With only three main ingredients and a short baking time, they’re a practical choice for autumn tailgates, family gatherings, busy weeknights, and casual entertaining.
Whether you’re using leftover pork or preparing a fresh batch for game day, this recipe delivers plenty of satisfying flavor without a complicated shopping list or hours in the kitchen.
Serve them hot, add your favorite low carb sides, and enjoy the simple pleasure of a homemade snack that everyone can share. Sometimes, the best recipes really are the ones that keep things uncomplicated—and these crispy pulled pork patties are a delicious example.