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 or Crock Pot, It’s All More Than Good…
You can make this pulled pork in the Instant Pot or Crock Pot. 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. After reading Grain Brain I certainly do! This is a great way to get those complex carbs without the grains. And of course it has protein and healthy fats.
The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30
Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30
Yield 4-6 servings
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 1/2 tsp sea salt
- 1 tsp freshly ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chipotle chili powder
- 1 large yellow onion, peeled and thinly sliced
- 1~ 4 pound pork shoulder (also known as pork butt, bone in or out)
- 1 cup chicken or beef broth
Mexican Sweet Potato Rice:
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 spices and mix well.
- Place onions and broth in crock pot or instant pot.
- Rub pork on all sides with spices.
- Add pork to crock pot or instant pot.
- For Crock Pot: Set crock pot on low for 10 hours or high for 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
- If needed, season with more of any of the spices you rubbed on the pork and mix, but remember, the sweet potato rice is somewhat spicy:)
- 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.
- Press 'meat' option and set to 60 minutes. When meat is done, 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 back to Instant Pot
- If needed season with more of any of the spices you rubbed on the pork, but remember, the sweet potato rice is somewhat spicy:)
- If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!
The Sweet Potato Rice:
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!