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)
- 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
- 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.
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