Ripe, creamy avocado halves filled with leftover pulled pork, finished with BBQ sauce and a drizzle of ranch. This simple stuffed avocado recipe is low carb and keto-friendly.
When you have a stash of leftover pulled pork and someone who loves avocados, the solution is obvious: stuff the avocados. The result is a new favorite — creamy avocado paired with savory pulled pork, tangy BBQ, and cool ranch.
This is one of the best keto avocado recipes I’ve had in a long time — easy to make, adaptable, and perfect for a low-carb meal.
Stuffed Avocados and Avocado Boats
Stuffed avocados, often called avocado boats, are a longtime favorite for people following low-carb or ketogenic diets. They’re a versatile, satisfying way to enjoy avocados beyond salads and toast.
Popular fillings include tuna, chicken, shrimp, or ceviche, but pulled pork makes a particularly hearty and flavorful choice. Avocados are commonly eaten cold, but they also respond well to grilling or baking — their texture softens and becomes pleasantly savory. Mashed baked avocado can even take on a fluffy texture that’s similar to potatoes, making it great for loaded, warm preparations.
Stuffed avocados are easy to customize, so feel free to swap proteins, sauces, or garnishes to suit your tastes.
Pulled Pork Stuffed Avocado Boats
This recipe begins with leftover pulled pork mixed with sugar-free BBQ sauce, then piled into avocado halves that have been scooped slightly to make room for the filling. Finish with additional BBQ and a drizzle of ranch dressing for contrast.
You can serve these with the avocado cold and the pork warm (heat the pork in a pan or microwave before filling), or warm the assembled avocado boats in the oven or microwave. I’ve warmed just the pork and stuffed cold avocados, and I’ve also reheated the filled avocados at 350°F for about 20 minutes — both ways are delicious.
Because these are highly adaptable, think of the amounts below as a flexible guideline rather than strict rules.
Pulled Pork Stuffed Avocado Boats
Ingredients
- 2 Hass avocados, halved and pitted
- 1 ½ cups pulled pork or chicken (leftovers work great)
- ¼ cup BBQ sauce (sugar-free if preferred)
Garnish
- 2 tbsp BBQ sauce (for drizzling)
- 2 tbsp ranch dressing (thin slightly if desired)
- 1 tbsp snipped chives or green onion
Instructions
- Cut avocados in half and remove the pits. Scoop a bit of the flesh out to make room for the filling — you can reserve or mash this and mix with ranch.
- Warm the pulled pork in the microwave or a frying pan. Stir in ¼ cup of BBQ sauce.
- Divide the pulled pork mixture between the avocado halves.
- Drizzle each half with the remaining BBQ sauce and ranch dressing. Garnish with chives or green onion.
- Eat immediately, or warm the assembled avocados: microwave briefly or bake covered at 350°F for about 20 minutes. Store leftovers covered in the refrigerator and reheat as needed.
- Serves 4. Each stuffed avocado half is approximately 4 net carbs.
Notes
Nutritional information was calculated using an online nutrition tool.
Nutrition
Carbohydrates: 9 g |
Protein: 23.5 g |
Fat: 34 g |
Fiber: 5 g |
Sugar: 1 g
Try other low-carb fillings like curried chicken salad for more stuffed avocado variations.