These little Pulled Pork Taco Bites taste as beautiful as they look! They are just the right combination of sweet, savory, salty and spicy!
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The base of our little bites are made with butternut squash, peeled with a Y” peeler and then thinly sliced using a mandolin. It is really important to buy a butternut squash that can fit in the mandolin. Make sure the top of the squash is no more than 4″ in diameter, but don’t go much smaller or your bites will be tiny after cooking!
To bake, simply brush with olive oil and bake until soft and maybe a little brown around the edges.
Pulled pork is a snap to make! I rub the pork shoulder, also known as pork butt, with a combination of sea salt, pepper, garlic, cumin, and ground chili powder and then cook in the Instant Pot. An hour later I have tender, juicy pulled pork! This recipe can also be slowly cooked in a crock pot, I will be providing instructions for both.
Pulled pork is so tender you can just use to forks to shred. Then place on top of butternut squash…
…and top with your choice of colorful salsa or guacamole.
Yum! The perfect Whole 30 appetizer or dinner if served with a big salad or my Mexican Potatoes (or both!) We had them for dinner last night and loved them! If you would like to learn more about The Whole 30, feel free to follow The Organic Kitchen Whole 30 Pinterest Recipe Board and The Facebook Support page!
Garnish with lime, cilantro and purple cabbage and you have a beautiful, colorful taco bite!
The Recipes: Mango Salsa, Pico De Gallo, Chunky Guacamole
The Recipe: Pulled Pork Taco Bites!
Tips and what you will need: You will need to buy a butternut squash that can fit in your mandolin. Choose a squash that has a top that is no more that 4″ in diameter, but don’t go too narrow or your bites will be very small! (The top of a BN Squash is narrower than the bottom where the seeds are, you will be using the top). Learn how to peel a butternut squash here. You will need a Y” peeler fro peeling, and for slicing butternut squash, a mandolin. For pulled pork you will need the Instant Pot or a crock pot. You can find chipotle chili powder in most grocery stores but if you have a problem you can find it here. You will need broth, if you prefer homemade (I do) see my recipe here. More Instant Pot Recipes: Eggs en Cocotte, BBQ Baby Back Ribs, Pulled Pork Tacos.
You will need to buy a butternut squash that can fit in your mandolin. Choose a squash that has a top that is no more that 4" in diameter, but don't go too narrow or your bites will be very small! (The top is narrower than the bottom where the seeds are). Variation: You can also cook the butternut squash tortillas in a pan with a little clarified butter or ghee. It goes a little faster but you have to pay attention to them whereas in the oven they require little attention.
- 1 butternut squash top no more than 4" in diameter so it can fit in your mandolin. Peel and slice on the thinnest or second to thinnest setting on mandolin. If you use a thicker setting they will need to bake longer. (see peeling instruction above)
- Olive oil
- 1 1/2 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon 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) cut into pieces about the size of a lemon
- 1 cup chicken or beef broth my recipe link above
- Garnish: sliced purple cabbage chopped cilantro and lime wedges if desired.
Variation: If you prefer you can also cook the butternut squash tortillas in a pan with a little clarified butter or ghee. It goes a little faster than baking them in the oven, but you have to pay attention to them whereas in the oven they require little attention.
Preheat oven to 400 degrees and place parchment on a cookie sheet.
Peel butternut squash using a "Y" peeler. (see link above for how to peel a butternut squash)
Cut the top (the narrower part) off the bottom of the squash (where the seeds are).
Cut the butternut squash into several three inch segments for easier use in the mandolin.
Set mandolin on thinnest or second to thinnest setting and carefully slice the squash. You should be able to get at least 20 slices (often more from one squash)
Once sliced place butternut squash medallions on parchment covered cookie sheet in single layer and brush both sides with olive oil. Place in oven on center rack and bake for 20 minutes, turning at the halfway point. Remove from oven, top with pork and toppings. Serve!
Combine all spices and mix well.
Place onions and broth in crock pot ot 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 makes the pork a bit more tender.
For Instant Pot: Close lid and make sure release valve is sealed.
Press 'meat' option and set to 35 minutes. When meat is done allow to sit in Ip for 15 minutes on warm mode, carefully release valve with oven mitt or spoon to release pressure.
Remove from pot and place on cutting board. Discard liquid and onions.
Use two forks to shred pork, discarding fat along the way.
If you want those browned crispy edges, sear in a hot pan for a few minutes!
Place a mound of pork on top of each medallion of butternut squash, top with salsa of your choice and garnish with sliced purple cabbage and chopped cilantro.
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Post tags: Whole 30, grain free, dairy free, gluten free, paleo