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Grandpa baked these on the stove at his cabin in 1975, completely unaware they were naturally low carb. Only 4 ingredients are required, and the dish is usually empty before guests even sit down.

mohmed mohmedon

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Low Carb 4-Ingredient Pulled Pork Radcliff Bombs

A rustic, satisfying cabin classic featuring tender shredded pulled pork wrapped in a rich, cheesy dough-like crust and baked until golden and bubbling.

Recipe Overview & Equipment

Metric / Detail Value
Prep Time 15 minutes
Bake Time 20–25 minutes
Rest Time 5 minutes
Yield / Servings 6 servings
Baking Dish Ceramic casserole or small baking dish
Dietary Profile Low Carb, Keto-Friendly, Gluten-Free

Ingredients

Category Ingredient Quantity / Preparation
Protein Pulled Pork 2 cups, cooked and shredded
Dairy & Binding Cream Cheese 8 oz, softened
Mozzarella Cheese 2 cups shredded, divided
Binding Large Egg 1

Instructions

1.Preheat and Prepare Dish :

Preheat your oven to 375°F / 190°C and lightly grease a ceramic casserole dish or small baking dish.

2.Mix the Cheesy Dough Base :

In a medium bowl, thoroughly mix the softened cream cheese, the egg, and 1 cup of the shredded mozzarella until combined into a thick, uniform mixture.

3.Shape the Bombs :

Scoop a portion of the cheese mixture into your hand or onto a spoon, place a small mound of pulled pork in the center, and cover it with more of the cheese mixture to form a sealed ball. Repeat until all ingredients are used.

4.Arrange and Top :

Arrange the formed balls seam-side down in the prepared baking dish. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.

5.Bake :

Bake for 20 to 25 minutes, or until the cheese is melted, bubbling, and deeply golden around the edges.

6.Rest and Serve :

Let the dish rest for 5 minutes before serving warm, lifting the cheesy pork bombs straight from the dish while the centers are juicy and hot.

Chef’s Tips & Variations

Food Science Note: Using low-moisture mozzarella prevents excess liquid from releasing during the bake, ensuring the cheesy dough crust holds its shape securely around the pork filling.

  • Moisture Control: If your pulled pork is heavily sauced, blot it lightly with a paper towel before wrapping to prevent the bombs from splitting open in the oven.

  • Flavor Boosts: Stir a spoonful of sugar-free barbecue sauce into the pulled pork for a smoky-sweet kick, or serve ranch, mustard, and extra sauce on the side for dipping.

  • Make-Ahead Friendly: Assemble the unbaked bombs in the dish a day ahead, cover tightly, and refrigerate. Add the final layer of mozzarella right before baking.

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