Ripe creamy avocado stuffed with leftover pulled pork, topped with BBQ sauce, and ranch dressing. This killer stuffed avocado recipe is easy, low carb, and ketogenic.
Course Dinner, Salad, Snack
Keyword stuffed avocado
Prep Time 15minutes
Total Time 15minutes
2hassavocaodos, halved and pitted
1 1/2cupspulled pork or chicken(leftover is perfect)
1/4cupBBQ sauce(I used sugar-free)
2tbsp BBQ sauce(sugar -ree)
2tbspranch dressing(thinned slightly)
1tbspsnipped chives or green onion
Cut avocados in half, remove the pit. Scoop some of the avocado out to make room for the filling. (You can mash it and mix it with the ranch dressing or add it on top of the pulled pork. I gave it to the kids.)
Warm the pulled pork in the microwave or in a frying pan, then mix with 1/4 cup of your favorite BBQ sauce. Evenly distribute between the avocado halves.
Drizzle each half with remaining BBQ sauce and ranch dressing. Garnish with chives or green onion.
Eat as is or pop into the microwave to warm. Alternately, place into an oven preheated to 350 F and bake covered for about 20 minutes. Cover and refrigerate any leftovers. I reheat in the microwave.
Serves 4, at 4 net carbs per stuffed avocado half.
Nutritional information calculated in fatsecret.com.
Pulled Pork Stuffed Avocado Boats
Amount Per Serving
Calories 423Calories from Fat 306
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.