These low carb 3-ingredient pulled pork Fairchild bombs are the kind of old-fashioned church-supper snack that never needed much fuss to win people over. Dad dug this idea out of a worn 1977 church cookbook, and while folks back then surely weren’t counting carbs, they knew a thrifty, filling, hot little bite when they tasted one. With just pulled pork, cheddar, and dill pickle slices, you get a savory, tangy, melty tray of bites that disappears fast.
Serve these warm right from the pan with a simple cabbage slaw, mustard dip, ranch, or a few crunchy celery sticks on the side. They also fit nicely onto a game-day spread with deviled eggs, smoked nuts, or a crisp green salad, and they pair especially well with iced tea, light beer, or sparkling water with lemon.
Low Carb 3-Ingredient Pulled Pork Fairchild Bombs
Servings: 6
Ingredients
2 cups cooked pulled pork, warmed and lightly shredded
12 dill pickle slices, patted dry
2 cups shredded sharp cheddar cheese
Directions
1. Preheat the oven to 400°F and line a baking sheet or small foil tray with parchment paper if needed for easier cleanup.
2. Make small mounds of shredded cheddar on the tray, spacing them apart and flattening each one slightly into a little circle.
3. Bake the cheese for 5 to 7 minutes, just until the edges are bubbling and turning golden but the centers are still flexible.
4. Working quickly, place a small spoonful of pulled pork and one dill pickle slice onto each cheese round.
5. Fold the cheese gently up and around the filling to form little bundles, then let them sit for 2 to 3 minutes so they hold their shape.
6. Serve warm while the cheese is still tender and the pork is hot, with extra pickles or dipping sauce if you like.
Variations & Tips
Use leftover barbecue pork: If your pulled pork is already seasoned, that is just fine, but use it lightly sauced so the filling does not make the cheese too wet. A drier pulled pork gives you neater little bundles.
Try a different cheese: Cheddar gives the best sturdy, familiar flavor, but Colby Jack or a cheddar-mozzarella blend can work too. Just make sure the cheese browns enough to lift and fold without tearing.
Pat the pickles dry: This small step matters more than you might think. Dry pickle slices help the bombs crisp and keep the cheese from slipping while you shape them.
Work in small batches: If the cheese cools too much before shaping, pop the tray back into the oven for 20 to 30 seconds to soften it again. These are easiest when the cheese is warm and flexible.