Pulled Pork Sandwich on Carnivore Bread

Prep time: 40 mins      Cook time: 2 hr      Rest time: 20 mins     Total time: 3 hrs

Makes: 4 sandwiches

Make it Dairy-Free: Use animal fat other than ghee or butter

Make it AIP: Use animal fat other than ghee or butter; Make without onions

Make it Low FODMAP: Make without onions or coleslaw

Make it Zero Carb and Sugar-Free: Make without the coleslaw or onions; use bone broth instead of apple juice/ACV when cooking the pulled pork; use Duck Fat Mayonnaise instead of Honey Mustard

Make it Carnivore: Make without the coleslaw, onions, or cilantro; use bone broth instead of apple juice/ACV when cooking the pulled pork; use the carnivore variation of Duck Fat Mayonnaise instead of Honey Mustard

Make it Keto: Top with lots of Honey Mustard or Duck Fat Mayonnaise

This lightly sweet but mostly savory sandwich includes tender pulled pork (cooked in freshly squeezed apple juice), Honey Mustard Slaw, and red onions on Carnivore Sandwich Bread.

What you need to make a Pulled Pork Sandwich on Carnivore Bread

Ingredients:

For the Carnivore Sandwich Bread:

For the Honey Mustard:

For the Pulled Pork Sandwiches:

Equipment:

How to make a Pulled Pork Sandwich on Carnivore Bread

To start – make the Honey Mustard.

Follow this recipe. Store the mustard in the fridge in an airtight container (or a condiment squeeze bottle, if you prefer) until you’re ready to use it.

Next – make the Carnivore Sandwich Bread.

Follow this recipe. Once done, allow the bread to rest on the countertop or on a cooling rack.

Once cooled, slice the bread into 1-inch thick slices (or whatever thickness you prefer), and set aside.

Next – make the Pulled Pork.

If you’re working with one large slab of pork shoulder, cut it into 4-5 pieces.

Rub the pulled pork pieces with about 1/4 cup of Honey Mustard and sea salt, plus whatever other spices you prefer to use. (I don’t use any spices, and it comes out great!)

In your Instant Pot or on the stovetop, sear all sides of the pork shoulder pieces until brown. For the Instant Pot, use the Sauté function. For the stovetop, use medium-high heat.

Place the seared pork pieces in the Instant Pot or slow cooker. Add the freshly squeezed apple juice and ACV.

If using the Instant Pot, pressure cook on High Pressure for 60 minutes with 20 minutes slow release. If using the slow cooker, slow cook on low for 8 hours.

Next – make the Honey Mustard Slaw.

Mix the pre-made coleslaw with Honey Mustard until it’s as thick and creamy as you prefer. I like mine creamy, so I used a good amount of Honey Mustard.

Now – put it all together!

Toast the slices of bread, if preferred.

On the bottom slice of bread, add a liberal amount of pulled pork.

Top the pork with the Honey Mustard Slaw, finely chopped red onions, and finish it off with the other slice of bread.

If preferred, cut each sandwich in half. Place toothpicks in the half-sandwiches to hold the pieces together.

Serve, savor, and enjoy!

Store in an airtight container in the fridge for 1-2 days. The components (pulled pork, slaw, bread) stored individually will last longer in the fridge, like 4-5 days.

Tips to make the best Pulled Pork Sandwich on Carnivore Bread

  • For the Honey Mustard:
    • When you add the duck fat to the base mixture of the duck fat mayo (this is the base that is used for the Honey Mustard), make sure you add it VERY slowly. Don’t rush this part!
    • If storing in a condiment squeeze bottle, the honey mustard may firm up a bit after sitting in the fridge. Just squeeze the bottle a few times to massage it and it will end up squeezing out.

    For the Carnivore Sandwich Bread:

    • Do not skip any of the steps. In the past, I sometimes would not follow the texture instructions (i.e. beat egg whites until frothy, separate these two ingredients into a separate bowl and mix, etc.) for recipes, and it makes a difference. Each step in the recipe is important for maintaining texture.

A few of my other favorite lunch ideas:

Classic Carnivore Club Sandwich

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Chicken Bacon Tacos

Pulled Pork Sandwich on Carnivore Bread

 

Pulled Pork Sandwich on Carnivore Bread

This lightly sweet but mostly savory sandwich includes tender pulled pork (cooked in freshly squeezed apple juice), honey mustard coleslaw, and red onions on Carnivore Sandwich Bread.
Prep Time40 mins
Cook Time2 hrs
Resting Time20 mins
Total Time3 hrs
Food Type: Main Course, Side Dish, Snack
Cuisine: American
Diet Preference: Dinner, Gluten-Free, Keto, Low FODMAP, Lunch, Nightshade-Free, Nut-Free, Paleo, Sandwiches, Sugar-Free
Servings: 4 sandwiches

Equipment

  • Instant Pot or slow cooker
  • 9x5 Bread pan
  • Blender or food processor
  • Hand mixer
  • Condiment squeeze bottle (optional)
  • Toothpicks (optional)

Ingredients

For the Honey Mustard:

  • 1.25 cups Duck Fat Mayonnaise
  • 4 tbsp yellow mustard
  • 2 tbsp Manuka honey

For the Carnivore Sandwich Bread:

  • 8 eggs
  • 1 lb raw ground pork
  • 5 oz pork rinds
  • 1/4 cup grass-fed ghee (or butter)
  • 1 tsp sea salt

For the Pulled Pork Sandwiches:

  • 3-4 lbs pork shoulder
  • 1 cup freshly squeezed apple juice
  • 2 tbsp ACV
  • 1 bag organic coleslaw
  • 1/2 cup finely chopped raw red onion (optional)

Instructions

Make the Honey Mustard.

  • Follow this recipe. Store the mustard in the fridge in an airtight container (or a condiment squeeze bottle, if you prefer) until you're ready to use it.

Make the Carnivore Sandwich Bread.

  • Follow this recipe. Once done, allow the bread to rest on the countertop or on a cooling rack.
  • Once cooled, slice the bread into 1-inch thick slices (or whatever thickness you prefer), and set aside.

Make the Pulled Pork.

  • If you're working with one large slab of pork shoulder, cut it into 4-5 pieces.
  • Rub the pulled pork pieces with about 1/4 cup of Honey Mustard and sea salt (ASHLEYR for 15% off), plus whatever other spices you prefer to use. (I don't use any spices, and it comes out great!)
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • In your Instant Pot or on the stovetop, sear all sides of the pork shoulder pieces until brown. For the Instant Pot, use the Saute function. For the stovetop, use medium-high heat.
  • Place the seared pork pieces in the Instant Pot or slow cooker. Add the freshly squeezed apple juice and ACV.
  • For the Instant Pot, cook on High Pressure for 60 minutes with 20 minutes slow release. For the slow cooker, cook on low for 8 hours.

Make the Honey Mustard Slaw.

  • Mix the pre-made coleslaw with Honey Mustard until it's as thick and creamy as you prefer. I like mine creamy, so I used a good amount of Honey Mustard.

Put it all together.

  • Toast the slices of bread, if preferred.
  • On the bottom slice of bread, add a liberal amount of pulled pork.
  • Top the pork with the Honey Mustard Slaw, finely chopped red onions, and finish it off with the other slice of bread.
  • If preferred, cut each sandwich in half. Place toothpicks in the half-sandwiches to hold the pieces together.
  • Serve, savor, and enjoy!
  • Store in an airtight container in the fridge for 1-2 days. The components (pulled pork, slaw, bread) stored individually will last longer in the fridge, like 4-5 days.

VWhat I used for this recipe:

   

Looking for other lunch ideas? Try one of these:

Classic Carnivore Club Sandwich

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Chicken Bacon Tacos

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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