Last week I showed you How To Make Sweet Potato Rice. So it stands to reason that this week I would show you just one of many things you can do with it. So many ideas are popping into my head, but I am starting with this one: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30!
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Oh Goodness Gracious…
My love of Mexican food knows no bounds, so my first thought after coming up with sweet potato rice was “how am I going to Mexican this baby up?!” I’ll tell you how, onions, bell peppers, jalapeño chilis, and tender pulled pork that’s how!
Instant Pot, Crock Pot or Oven, It’s All More Than Good…
You can make this pulled pork in the Instant Pot or Crock Pot or oven. It will be tender and juicy and perfect for topping this spicy sweet potato rice. Of course, I added some greens: chopped romaine and avocado and then garnished with some pickled cabbage. But pico de gallo is a great choice too!
Paleo and Whole 30!
I know many of you watch your grain intake, as do I! Sweet potato rice is a great way to get those complex carbs without the grains. And of course this meal follows the Whole30 meal template and contains plenty of protein and healthy fats.
The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30
A delicious grain free, dairy free way to enjoy Mexican food! You can make this meal in the Instant Pot or Crock Pot, cooking time will vary.
- 1 cup chicken or beef broth
- juice of one orange
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 large yellow onion, peeled and thinly sliced
- 1 ~ 4 pound pork shoulder, bone in or out, cut into lemon size pieces
- 2 bay leaves
- 1 cinnamon stick
- Olive oil butter or ghee
- 6 cups 'Riced' Sweet Potatoes see link in blog post above for instructions
- 1 small red onion peeled and diced
- 1 small red bell pepper diced
- 1 jalapeño pepper minced (use as little or as much as you want (I use 2 teaspoons)
- Sea salt and freshly ground pepper to taste
- 4 cups chopped romaine
- 2 avocados peeled and sliced
- Pico de gallo, purple cabbage...whatever floats your boat
Combine all dried spices with broth and orange juice, whisk well
Place onions and pork into Instant Pot or crock pot
Pour broth mixture over pork and onions
Add cinnamon stick and bay leaves
For Crock Pot: Set crock pot on low for 8-10 hours or high for 5-6 hours. I prefer low for 10, it turns out a bit more tender. When done, remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred, discarding fat along the way. Add pork back to crock pot with remaining liquid and onions to keep warm
If you want those browned crispy edges, sear in a hot pan for a few minutes!
For Instant Pot: Close lid and make sure release valve is sealed.
Close lid and make sure the release valve is in the sealed position. Press 'meat' option and set to 35 minutes. When meat is done allow to sit in the pot on lo for 15 more minutes, then carefully release valve with oven mitt or spoon to release pressure.
Remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred pork, discarding fat along the way. Add pork back to Instant Pot to keep warm
If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!
Prep all ingredients. If you need to see how to work with a hot pepper see link in blog post above.
Place large pan on high heat for two minutes, When pan is very hot add olive oil, butter or ghee
Add onions and bell pepper to pan and cook for 6-7 minutes, stirring occasionally (lower heat to medium if necessary
Add sweet potato rice and jalapeño. Cook, stirring occasionally, for 6-7 more minutes
Season with sea salt and pepper to taste
Plate 'rice', top with lettuce and avocado, then pork. Add pico de gallo or purple cabbage. Enjoy!