These low carb 4-ingredient pulled pork Radcliff bombs are the kind of hearty, crowd-pleasing dish that feels right at home at a family gathering, game night, or cozy weekend supper. With tender pulled pork wrapped up in a rich, cheesy crust, they bring old-fashioned cabin cooking charm to the table while fitting neatly into a lower-carb way of eating. The short ingredient list makes them especially handy when you want something filling and memorable without a lot of fuss.
Serve these little pork bombs with a crisp green salad, dill pickles, roasted broccoli, or a simple cabbage slaw to balance the richness. They also fit nicely on an appetizer spread with mustard, sugar-free barbecue sauce, or ranch for dipping, and if you are feeding a hungry crowd, a pan of cauliflower mash on the side turns them into a full meal.
Low Carb 4-Ingredient Pulled Pork Radcliff Bombs
Servings: 6
Ingredients
2 cups pulled pork, cooked and shredded
Directions
1. Preheat the oven to 375°F and lightly grease a ceramic casserole dish or small baking dish.
2. In a medium bowl, mix the cream cheese, egg, and 1 cup of the mozzarella until well combined into a thick mixture.
3. Scoop a portion of the cheese mixture into your hand or onto a spoon, place a small mound of pulled pork in the center, and cover it with more of the cheese mixture to form a sealed ball. Repeat until all the pork and mixture are used.
4. Arrange the balls seam-side down in the prepared baking dish, then sprinkle the remaining 1 cup mozzarella evenly over the top.
5. Bake for 20 to 25 minutes, until the cheese is melted, bubbly, and deeply golden around the edges. Let rest for 5 minutes before serving.
6. Serve warm, lifting the cheesy pork bombs straight from the dish while the centers are juicy and hot.
Variations & Tips
For extra flavor: Stir a spoonful of sugar-free barbecue sauce into the pulled pork before shaping if you want a sweeter smoky bite. Just do not add too much, or the filling can become loose.
For picky eaters: Keep the filling plain and serve dipping sauces on the side. Kids and cautious eaters often enjoy choosing ranch, mustard, or a mild barbecue sauce for themselves.
Make-ahead tip: You can shape the bombs a day ahead, place them in the baking dish, cover, and refrigerate. Add the final mozzarella right before baking so the top stays nice and fluffy.
Cheese tip: Low-moisture mozzarella works best here because it melts smoothly and helps the outside hold together. If your pulled pork is very saucy, blot it lightly before filling to keep the bombs from splitting.
