top of page

Regime Type:

Without Eggs, Strict PKD (No Allowances)

Pulled Pork Flour

Introduction & Inspiration

Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result!

The flour is slightly more dense, yet has a good consistency to it. Use it for coating your favorite food as well as for baking. Let your imagination run wild!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 1 hour

Serving Size

157g Pot of Pulled Pork 'Flour'

Main Ingredients:

300g Pulled Pork Leftovers

Recipe Instructions

Cook the pulled pork as per the recipe instructions.


Once cool, place the pulled pork in an airtight glass container and refrigerate overnight.


The Next Day


Pre heat your oven to 150c.


Add the pulled pork leftovers to a food processor. Whizz the pork up until you obtain a fine, crushed up meat.


Line a baking tray with greaseproof paper and then pour the pork bits on and spread them out evenly.


Cook for 20 minutes, then bring out and use a spatula to turn over the pork bits and check on how dry they're getting. It should feel damp when you touch it with your hands still.


Place the tray back in the oven and cook for a further 20 minutes and then remove from the oven and check again. It will likely still be a little moist, so just use the spatula or your hands and give the meat a mix on the baking tray.


Place the tray back in the oven for a further 10 minutes (only if needed). If you touch the meat bits now and they feel dry, you know the meat is cooked enough. If there is still a little moisture sensation, then add back to the oven for 5 minutes at a time and then check.


Once the pork crumbs are cool, add them to a blender and blend until they turn into a fine powder, with a 'flour' like consistency. Place the pulled pork 'flour' in an airtight container and store it in the fridge until you are ready to use it.


Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free.


Use the Recipe Search functionality on the website to discover how to incorporate pulled pork 'flour' into various dishes.

Ideally, note down the raw weight of the pork before making pulled pork, and the end weight of the pork 'flour' during the cooking process so that you know how much meat the 'flour' represents for PKD purposes in order to have a good meat to fat ratio. By way of example, in this recipe 1g of pulled pork 'flour' is equivalent to 3g of pork.

Check out the 'Making Meat Flour' video on the Allergies Bite but Taste Good YouTube Channel, where they make some wonderful beef 'flour'. Making Meat Flour - YouTube


Not Available Yet....

bottom of page