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Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)

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.

Salsa Verde Paleo Pulled Pork Casserole

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.

Salsa Verde Paleo Pulled Pork Casserole

Salsa Verde Paleo Pulled Pork Casserole

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 CasseroleSalsa Verde Paleo Pulled Pork Casserole

Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 347 kcal
Author: Jean Choi

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.

Print

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

  1. Preheat oven to 350 degrees F and grease an 8x8 baking dish.

  2. 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.

  3. Heat coconut oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for 5 minutes.

  4. Add cauliflower rice and sauté until tender, about 5 minutes.

  5. Turn off heat and add in pulled pork. Stir together.

  6. Transfer the cauliflower and pulled pork mixture into the prepared baking dish.

  7. In a separate bowl, whisk together salsa verde, coconut milk, nutritional yeast, tapioca starch, eggs, cumin, salt, and pepper.

  8. Pour over the cauliflower rice and mix well.

  9. Bake for 1 hour.

  10. Remove from oven and let it cool with 10 minutes.

  11. If using, top with jalapeño peppers, avocado slices, and/or cilantro before serving.

Nutrition Facts
Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)
Amount Per Serving (1 serving)
Calories 347 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 161mg 54%
Sodium 1014mg 42%
Potassium 906mg 26%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 7g
Protein 34g 68%
Vitamin A 13%
Vitamin C 22.8%
Calcium 4.7%
Iron 13.8%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
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.

3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken

This Slow Cooker or Instant Pot Salsa Verde Chicken only takes 3 ingredients and it may be the easiest batch cooking recipe for your weekly meal prep! 

Slow Cooker or Instant Pot Salsa Verde Chicken

I honestly debated about whether I should post this recipe because it’s so stinkin’ simple and easy. I mean, can it really be considered a recipe? However, it’s one of my favorite ways to cook chicken when I know I have a super busy week coming up. Not only is it only 3 ingredients, it’s so versatile and can be repurposed in so many ways.

3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken Recipe

I’ve been cooking this Salsa Verde Chicken for a long time now. A few years ago, I used to cook it in the slow cooker, but these days, the process takes just a fraction off the time in the Instant Pot so it’s somehow become even easier which I didn’t even know was possible. I’ve included instructions for both methods below depending on what gadget you have.

Slow Cooker or Instant Pot Salsa Verde Chicken

Slow Cooker or Instant Pot Salsa Verde Chicken

Ways to Enjoy This Salsa Verde Chicken

There are so many ways to enjoy this 3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken. Of course, it’s delicious on its own with a side of veggies like this Curtido. However, to mix it up a bit, you can add it over a salad, in a burrito bowl, as taco meat, in taquitos, or in a nacho casserole. I think it’ll also be delicious topped with some eggs for breakfast, with a side of avocados. Honestly, the possibilities are endless.

If you think of any other ways to use this recipe, let me know. It’s so fun to get creative with one protein in the kitchen and it’s such a great way to save money at the same time!

Slow Cooker or Instant Pot Salsa Verde Chicken Slow Cooker or Instant Pot Salsa Verde Chicken

Slow Cooker or Instant Pot Salsa Verde Chicken

3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken

Course: Main Course
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes
Servings: 12 servings
Calories: 138 kcal
Author: Jean Choi

This Slow Cooker or Instant Pot Salsa Verde Chicken only takes 3 ingredients and it may be the easiest batch cooking recipe for your weekly meal prep! 

Print

Ingredients

  • 3 lb boneless, skinless chicken breasts or thighs
  • 1 tsp sea salt
  • 1 cup store-bought salsa verde preferably sold refrigerated with clean ingredients

Instructions

  1. Sprinkle the chicken all over evenly with sea salt. 

Slow Cooker Method

  1. Place the chicken in the slow cooker. 

  2. Pour salsa verde over the chicken and mix together.

  3. Cook on HIGH for 3-4 hours or on low for 6-7 hours. 

  4. Once the chicken is done cooking, transfer the chicken to a cutting board or a bowl and shred with 2 forks. 

  5. Add the chicken back into the slow cooker and stir together with the salsa verde sauce. Keep on LOW until ready to eat. 

Instant Pot Method

  1. Place the chicken in the Instant Pot

  2. Pour salsa verde over the chicken and mix together.

  3. Close the lid and make sure the pressure-release valve is closed.

  4. Cook at high pressure on Manual for 15 minutes. Once the Instant Pot beeps to signal that it's done, let it sit for 5-10 minutes to allow the pressure to release naturally until the lid opens.

  5. Transfer the chicken to a cutting board or a bowl and shred with 2 forks. 

  6. Add the chicken back into the Instant Pot and stir together with the salsa verde sauce. Keep warm until ready to eat. 

Nutrition Facts
3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken
Amount Per Serving (4 oz chicken breast)
Calories 138 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 72mg 24%
Sodium 460mg 19%
Potassium 457mg 13%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 24g 48%
Vitamin A 3%
Vitamin C 2.5%
Calcium 0.6%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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.