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Regime Type:

PKD (With Allowances)

Pulled Pork Bread

Introduction & Inspiration

First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes.

Please do give this one a try and let me know what you think.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Pulled Pork Bread Loaf (15cm x 7.5cm x 5cm)

Main Ingredients:

200g Pulled Pork Leftovers

70g Lard

60ml Egg Yolk Sauce - Pasteurised

60ml Bone Broth

Salt To Taste


1 tsp Lard

Recipe Instructions

Pre heat the oven to 160c.


Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the lard has melted and the pulled pork is warm.


Pour the contents of the pan into a high speed blender, add the egg yolk sauce to the blender and blend everything until the mixture is smooth.


Grease a small loaf tin and then place a piece of greaseproof paper to line the base of the tin, with the excess covering the sides and sticking slightly out of the tin (this will make it easier to remove the loaf after cooking).


Pour the contents of the blender container into the loaf tin with the help of a spatula. Use the spatula to smooth off the top of the loaf.


Place the loaf tin on a baking tray and place in the pre-heated oven for 40 minutes. Once, done, brown the top of the loaf for 5-10 minutes to have a slightly golden finish to it. Keep an eye on the loaf to ensure it doesn't burn!


Remove the loaf tin from the oven, use a pastry brush to brush the top of the loaf with a little lard. Allow the loaf to rest on the countertop to cool.


If you are not going to be eating the pulled pork bread straightaway, store in an airtight container in the fridge.


Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Check out my BBQ Pulled Pork, Bone Broth - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these.


Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork Bread into various dishes.


If you do not have any lard to hand, then substitute with tallow or another animal fat.


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