These low carb 3-ingredient pulled pork Kensington patties are the kind of old-school snack that feels right at home at a fall tailgate, game-day table, or easy family supper. With tender pulled pork and melty provolone crisped into savory little patties, this recipe turns a few simple ingredients into something warm, hearty, and surprisingly satisfying. It has that practical, neighborly charm of a recipe passed around for years, and it just happens to fit beautifully into a low carb way of eating.
Serve these patties warm with dill pickles, a crisp cabbage slaw, or a platter of celery and cucumber for a fresh contrast to the rich pork and cheese. They also pair nicely with mustard for dipping, a simple green salad, or a bowl of hot soup on chilly days. For tailgates and casual gatherings, I like to set them out with napkins and let everyone help themselves while they’re still a little crisp around the edges.
Low Carb 3-Ingredient Pulled Pork Kensington Patties
Servings: 8 servings
Ingredients
2 cups pulled pork, warmed and lightly chopped if strands are very long
8 slices provolone cheese
2 large eggs, lightly beaten
Directions
1. Preheat the oven to 400°F and line a baking sheet or large oven-safe skillet with parchment paper if needed for easier cleanup.
2. In a medium bowl, mix the pulled pork with the beaten eggs until the pork is evenly coated and the mixture holds together when pressed.
3. Lay down small piles of provolone on the prepared pan, using about 1 slice per patty, then top each with a scoop of the pork mixture and gently flatten into small rounds.
4. Bake for 12 to 15 minutes, or until the cheese is melted and lacy around the edges and the patties are hot and beginning to brown. If you want extra crisp edges, switch to broil for 1 to 2 minutes at the end.
5. Let the patties rest for 2 to 3 minutes so they firm up, then lift them carefully from the pan and serve warm.
Variations & Tips
For extra flavor: If your pulled pork is very plain, stir in a spoonful of mustard or a pinch of black pepper before shaping. It keeps the recipe simple while adding a little zip.
For picky eaters: Make the patties smaller, almost like little bites, so they’re easy to grab and dip. Kids and snackers often go for the mini version first.
For crisper patties: Don’t overcrowd the pan, and give each patty a little space so the cheese can spread and brown properly. A short rest after baking also helps them hold together better.
Make-ahead tip: Warm and mix the pork with the eggs ahead of time, then assemble and bake just before serving. They’re best fresh from the oven when the cheese edges are still crisp.
Cheese swap: Provolone gives a nice mellow flavor, but mozzarella will be milder and Swiss will add a slightly nuttier taste. Just choose a good melting sliced cheese that can crisp at the edges.