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.
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Servings: 4 servings
- 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.
Serving: 1serving | Calories: 347kcal | Carbohydrates: 12g | Protein: 34g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 161mg | Sodium: 1014mg | Potassium: 906mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13% | Vitamin C: 22.8% | Calcium: 4.7% | Iron: 13.8%