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.

What do you get when you have a lot of leftover pulled pork and a husband who loves avocados? You stuff those avocados with pulled pork and invent a new favorite thing!

I’m telling you that this is the best keto avocado recipe I have had in a looooong time.

STUFFED AVOCADOS AND AVOCADO BOATS

Stuffed avocados (avocado boats) are not a new invention. Low carb and keto dieters have been enjoying
avocados for years while those counting calories have not.

While most of us have enjoyed avocados on our salad and sandwiches, stuffing avocados is a natural progression – and obsession?

As people are learning that healthy fats are an important part of the diet, more are embracing the humble avocado.

Searching the internet you’ll find all kinds ideas for stuffed avocado or avocado boats. Some of our favorites are tuna stuffed avocados or chicken stuffed avocados. But ceviche and shrimp stuffed avocados are also popular.

Avocados are generally eaten cold, but they’re great grilled and baked, too. You wouldn’t think so, but it’s true. Both taste and texture change in such a way that they make a great savory dish. And, when mashed, baked avocados become almost fluffy like a potato. Try making a loaded avocado and mash it up. Yum!

PULLED PORK STUFFED AVOCADO BOATS

This recipe starts with leftover pulled pork which I mixed with sugar-free BBQ sauce, then piled high on an avocado half. I scooped a little of the avocado out to make room for the pulled pork. Then, I topped with the pulled pork with bbq sauce and ranch dressing.

This dish tastes great with the avocado cold or warm. I’ve tried it both ways; warming the pulled pork in a pan (or microwave) to stuff into a cold avocado half. But, putting the whole thing into the microwave to warm or in the oven at 350 for 20 minutes, works, too. They’re all good.

I hesitate to call it a recipe because it can easily be changed to suit one’s personal taste. But I will offer amounts so those counting macros can do so.

Pulled Pork Stuffed Avocado Boats

PULLED PORK STUFFED AVOCADO BOATS

COURSE: MAIN COURSE, SALAD, SNACK
CUISINE: AMERICAN
KEYWORD: STUFFED AVOCADO
PREP TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES
SERVINGS: 4
CALORIES: 423KCAL
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.

INGREDIENTS

  • 2 hass avocaodos, halved and pitted
  • 1 1/2 cups pulled pork or chicken(leftover is perfect)
  • 1/4 cup BBQ sauce (I used sugar-free)

GARNISH

  • 2 tbsp BBQ sauce(sugar -ree)
  • 2 tbsp ranch dressing (thinned slightly)
  • 1 tbsp snipped chives or green onion

INSTRUCTIONS

  • 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.

NOTES

Nutritional information calculated

NUTRITION

Calories: 423kcal | Carbohydrates: 9g | Protein: 23.5g | Fat: 34g | Fiber: 5g | Sugar: 1g

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