An easy pulled pork tomato melt recipe that’s simple to prepare and tastes amazing. It’s a great way to use up and re-purpose leftover seasoned shredded pork.
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Have you tried my delicious low carb pulled pork recipe yet? If not, I’m going to give you another great reason to make it.
First off, the recipe make a lot. So, you’ll have plenty leftover for easy lunches or to re-purpose in other tasty recipes.
One recipe that I like to do is a pulled pork keto mac and cheese. Another is this super simple pulled pork tomato melt.
The inspiration for this recipe came from my eggplant tomato appetizer rounds. It’s an old recipe that I came up with to use up the summer garden produce.
I’ve been blogging so long, I feel like there’s a lot of old recipes that get lost on the blog. I’m thinking about putting some of them into a real cookbook.
I had actually forgotten about my eggplant tomato rounds until I was browsing the site for an idea to use up leftover pulled pork.
To make this simple pulled pork tomato melts recipe, you’ll want to have some leftover pork. You could just make a batch and plan this as a dish for later in the week.
I’ll admit that I don’t do much meal planning. And, that’s probably why I haven’t put up any meal plans of my own on the website.
I’m hoping to change that soon as I have gotten some requests for meal plans using my recipes. It just requires some time to put some together.
Although I’ve been avoiding dairy, to get the right look on these I topped each one with mozzarella cheese.
I’ve been trying a few dairy-free alternatives. Unfortunately, most of them have more carbs than I’d like. However, I think they are a great option.
I have done zucchini cheese, but it doesn’t have a cheese like texture. And, it doesn’t melt or get gooey. So, I’d like to experiment with some other recipes.
If you are following dairy-free, you could leave off the cheese on the pulled pork tomato melt. But, it really wouldn’t be a melt anymore.
A lot of people think dairy is a staple on a keto diet. But, it doesn’t have to be and a lot of people are keto paleo which only allows ghee.
You can actually get a similar taste to cheese just by sprinkling on some nutritional yeast. I was actually surprised by how well it does as a substitute.
But, I’ll admit that nothing can take the place of real cheese. That’s why it’s been so difficult for me to give it up completely.
Adding cheese is the only way to get my youngest daughter to eat certain things like eggs and vegetables. And, pizza is a regular item for her.
In fact, this pulled pork tomato melt recipe reminds me a lot of pizza. I guess you could say it’s like a pulled pork pizza bite.
No matter what you end up calling these tomato rounds, one thing is for sure. They are super delicious and are sure to be a hit as an appetizer at your next party.
If I had this recipe a couple months ago, it would have been perfect for snacking on New Year’s Eve or Superbowl Sunday.
I suppose there’s always next year. In any case, it was great to find a few new ways to use up some extra pulled pork.
Pulled Pork Tomato Melt Recipe
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Pulled Pork Tomato Melt
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- 5 medium tomatoes about 700 grams, sliced
- 3/4 cup Low Carb Pulled Pork
- 1 handful fresh basil chopped
- 1 cup mozzarella cheese freshly grated
- olive oil
- Wash tomatoes in cold running water. Wipe with paper towel. Slice in rounds, about 1/4 to 1/3 inch thick per slice. Transfer to a cookie sheet lined with lightly greased parchment paper.
- In a skillet over low heat, pour 1 tablespoon olive oil and reheat Low Carb Pulled Pork for a few minutes.
- Lightly brush tomato slices with olive oil. Top with reheated pulled pork, chopped basil and mozzarella cheese.
- Bake in preheated oven at 400°F for 8 to 10 minutes or until cheese is melted and slightly golden. Serve immediately.
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Note on Nutritional Information
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