This Salsa Verde Paleo Pulled Pork Casserole is a great way to use up leftover pulled pork, and you’ll love how flavorful and delicious it is! It’s also low carb and Whole30 friendly.
Ever since I made an endless amount of Instant Pot Pulled Pork with Dry Rub, I’ve been using the leftovers in all ways possible. It’s super yummy, but I can only eat so many pulled pork salads and tacos in a week, and I honestly don’t want to freeze any because we’ll be moving soon.
So to change up the flavors and make the leftovers a bit more exciting, I made this Salsa Verde Paleo Pulled Pork Casserole and I couldn’t be happier with the result.
Salsa Verde Paleo Pulled Pork Casserole Recipe
In this yummy recipe, pulled pork is combined with cooked cauliflower rice, then baked in a delicious and creamy salsa verde sauce to create a comforting and spicy casserole. If you don’t really like spicy flavors, you can use mild salsa verde instead and omit the optional jalapeño slices.
The eggs used in the sauce binds everything together so you don’t need to worry about having a watery casserole, which I get annoyed with when that happens. I like my casseroles thick and not falling apart when I’m serving it, thank you very much.
Other Add-in Options for This Recipe
This Salsa Verde Paleo Pulled Pork can be easily customized if you want to add other ingredients or make substitutions. You can always use shredded chicken for the protein instead of pork.
I think red bell peppers and chopped tomatoes are great too add in if you are looking to up your vegetable intake. If you love spicy food, you can even stir in chopped jalapeño peppers or additional hot sauce to the sauce mixture. If you can handle dairy (lucky you!), some high-quality cheese will also make it seriously delicious.
There are so many ways to switch up this dish to fit your liking, but if you don’t want to experiment, you’ll love the original recipe because it has a ton of flavors and textures that you won’t mind eating it all week!
Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)
Ingredients
- 1 medium head of cauliflower or 4 cups of pre-riced cauliflower
- 1 tbsp coconut oil
- 1 onion chopped
- 3 garlic cloves minced
- 3 cups leftover pulled pork preferably minimally seasoned
- 1 1/2 cups salsa verde
- 1/4 cup full-fat coconut milk
- 1/4 cup nutritional yeast
- 1 tsp tapioca starch
- 2 eggs
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- Optional: Sliced jalapeño peppers, sliced avocado, and/or cilantro for garnish
Instructions
- Preheat oven to 350 degrees F and grease an 8x8 baking dish.
- If your cauliflower isn't riced, quarter the head of cauliflower and remove the stems. Grate the florets with a box grater, or place the florets in a food processor and process into small crumbles that resemble rice.
- Heat coconut oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for 5 minutes.
- Add cauliflower rice and sauté until tender, about 5 minutes.
- Turn off heat and add in pulled pork. Stir together.
- Transfer the cauliflower and pulled pork mixture into the prepared baking dish.
- In a separate bowl, whisk together salsa verde, coconut milk, nutritional yeast, tapioca starch, eggs, cumin, salt, and pepper.
- Pour over the cauliflower rice and mix well.
- Bake for 1 hour.
- Remove from oven and let it cool with 10 minutes.
- If using, top with jalapeño peppers, avocado slices, and/or cilantro before serving.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Delicious, ! What fun summer food! its a big heart eyes! ?
We’re big salsa verde fans in my home but have never had it in a casserole like this. What a great idea! This looks delicious and like blissful comfort food. Yum!
I am all over these — easy, make ahead and SALSA VERDE (love it)!
Everything about this is perfect!! I can’t wait to try it!!
I have pulled pork recipe on my mind for my Ipot! Now I have ‘what to do with leftovers’ covered !
Looking forward to trying this one!!
This looks so good! I love casseroles.
I can so see myself doing this with so many of my leftovers. Such a great idea.
Wow, what a great looking casserole! I have a giant bag of cauliflower rice in the freezer, so I’d better get going!
YUM looks so delicious and love how simple it is, too !
Yassss! To the pulled pork, the using up leftovers, the comfort food casserole, the salsa verde… ALL OF IT!
Loved it!!
Added a chopped green pepper, mixed some riced broccoli with the riced cauliflower, cilantro. My whole family loved it and they know good food!
So glad you enjoyed it. Thank you!!
I came across this while looking for a recipe to use up some less than stellar pulled pork. This totally transformed my leftovers and it was excellent. I will be making this again. I love it.
Oh my gosh, this is good! I’m sure it has a lot to do with what Salsa Verde you use. I chopped the meat in the food processor. When I pulled the dish out of the oven, it looked a lot like Thanksgiving cornbread dressing. This is really good!
I’ve made this a couple times before and absolutely loved it! I love the taste and especially how versatile it is, it really helps you use up leftovers! I do have a question: I have left over pulled pork but we are about to go camping for two weeks – do you think I could prepare this ahead of time and freeze it to be baked later? Not sure how some of these ingredients will freeze.
I’ve never tried but I think it’ll be fine. The texture might be a little off because coconut milk doesn’t freeze and defrost well, but there’s only small amount so you might not notice.
Can you make this without the Tapioca Starch or is there a substitute that is Keto that I could use?
You can just omit. It won’t change the texture too much.
if i make it in the morning and cook it in the evening, do you think that will be ok?
Yes, that should be fine!
So excited to try this. Do you know of I can make it the night before and cook it in the morning?
I don’t see why not! I think that’ll be fine.
Very good recipe. I topped it with a little cheese the lease ten minutes which I really liked. This will be a regular meal for my family.
Is there a substitute for coconut milk?
You can use any other milk of your choice. The creamier, the better.
Ended up using plain, full fat Greek Yogurt and it worked well.
What is the purpose of nutritional yeast and is there anything I can substitute for it?
It’s a vegan ingredient that gives food a cheesy flavor. You can add parmesan or just omit it.