These little pulled pork patties take me straight back to chilly fall Saturdays, when folks bundled up for a tailgate and the food had to be hearty, easy, and mighty satisfying. Dad started making these back in 1985, and while nobody around us was talking about low carb anything, everybody knew a good hot pork patty with crisped cheese edges was worth crowding around the serving dish for. With just four ingredients, this is the kind of practical Midwestern recipe that proves simple can still be the most memorable.
Serve these hot from the skillet with dill pickle spears, mustard, a scoop of creamy coleslaw, or a simple side salad if you want to keep things light. They also go nicely with sliced tomatoes, roasted green beans, or a tray of celery and ranch for game day snacking, and if you are feeding folks with bigger appetites, you can set them out alongside baked beans or potato salad for everyone else at the table.
Low Carb 4-Ingredient Pulled Pork Kensington Patties
Servings: 4
Ingredients
2 cups cooked pulled pork, finely chopped if long-stranded
Directions
1. In a medium mixing bowl, combine the pulled pork, shredded cheddar cheese, eggs, and sugar-free barbecue sauce. Stir well until the mixture is evenly coated and holds together when pressed.
2. Heat a large nonstick skillet or well-seasoned cast-iron skillet over medium heat. Scoop the mixture into 8 equal portions and flatten each one gently into small patties.
3. Place the patties in the hot skillet in batches if needed. Cook for 4 to 5 minutes on the first side, until the bottoms are deep golden brown and the cheese has crisped around the edges.
4. Flip carefully with a thin spatula and cook 3 to 4 minutes more, until the second side is browned and the patties are hot all the way through.
5. Transfer to a plate or serving dish and let them rest a minute before serving hot.
Variations & Tips
Make them spicier: Add a pinch of cayenne or a few spoonfuls of chopped pickled jalapenos if your crowd likes a little extra kick. The base recipe stays simple, but a touch of heat wakes everything up nicely.
Cheese choice: Sharp cheddar gives the best color and crisp edges, but Monterey Jack or a cheddar-Jack blend will work too. Just be sure to use a good melting cheese so the patties hold together well in the skillet.
Texture tip: If your pulled pork has very long strands, give it a rough chop before mixing. That helps the patties shape more neatly and makes them easier to flip without breaking.
Skillet success: Let the skillet get properly hot before the patties go in, and do not crowd the pan. That little bit of patience is what gives you those browned, lacy edges everybody reaches for first.
Make-ahead idea: You can mix and shape the patties a few hours ahead and keep them chilled on a tray. When it is time to eat, all you have to do is fry them up fresh and serve them hot.
