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.
Servings: 4 servings
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.
Nutrition
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: 650IU | Vitamin C: 18.8mg | Calcium: 47mg | Iron: 2.5mg