This slow cooker pulled pork recipe is made in the slow cooker and paired with a delicious, low carb Almond Sweet Potato Flatbread to cure all your backyard barbecue cravings while keeping you on track with the Whole30 diet. Toss it in the crockpot for an easy weeknight dinner!
I love recipes. I love good recipes. I love good recipes that pair well with other good recipes! Okay, now that we have that sorted … the dish I’m about to share is one of the mainstays in my meal planning rotation. It has to be one of THE easiest, tastiest and even the kids are clamoring for seconds! While I don’t have a ton of pork recipes, I do have a few including these Whole30 Pork Chops and my Mama-Mia Oven-Baked Breaded Pork Chops. However, eating pork chops on repeat can get old fast, especially for my boys.
Therefore, this Barbecue Pulled Pork recipe has truly been a lifesaver for me as it makes it easy to stick to my Whole30 diet plan without creating two dinners for myself and my family. What’s even better is that the barbecue is made in the crockpot. It’s super simple to just toss in the night before and wake up to a delicious-smelling home. Then, when dinner time comes, all you have to do is create the Almond Sweet Potato Flatbreads and enjoy! Easy-peasy.
Keep reading to find out just how to make this Whole30 Pulled Pork!
So, What Exactly is Pulled Pork
Especially famous in the South, pulled pork has become an American staple. Typically made with pork shoulder, this meat is known to be tender, fatty, and delicious. The secret to the fall-off-the-bone texture we’ve all come to know and love is in the cooking method in which the pork is left to roast for hours. According to this article, the dish was discovered and created by Spanish settlers who observed the way the natives would roast their meat over an open fire. Today, there are hundreds if not thousands of different barbecue methods, tips and tricks, sauces, and more. However, no matter how you choose to make it, it’s always delicious!
How to make Whole30 Pulled Pork
For this recipe, we’re going to be using the crockpot! To start, season the pork with salt and pepper, and melt the cooking fat in a cast iron skillet over medium heat.
Once the fat is hot, add the pork, and brown all the sides. This should take about 3-4 minutes. Then, place the browned meat into the slow cooker.
In the same pan, reduce the heat to medium-low, and add in the onion making sure to stir frequently. When the onion has turned a translucent color, add in the garlic, and stir continuously to prevent it from burning.
Then, add about 1 cup of water, chili powder, and cinnamon to the slow cooker, and set it to cook for 8 hours. When finished, shred the pork with two forks. To finish, add it back to the slow cooker with a dash of salt and a dash of lime juice.
Let it warm, and enjoy.
Protein Alternatives
If you can’t eat pork due to religious or dietary reasons, you’re in luck! This recipe works just as well with chicken breasts. Simply follow the same instructions, and keep in mind that ingredients such as the amount of fat and spices used might change based on how much chicken you choose to cook.
What are Almond Sweet Potato Flatbreads?
Put simply, almond sweet potato flatbreads are the Whole30 solution to all your bread needs. Made with almond meal, egg whites, mashed sweet potatoes, and spices, they’re low carb, high fiber, high protein, and delicious! They’re made as tortillas would be and stay fresh up to a few days for easy meal prep the whole family will enjoy!
Meal Prep & Storage
Once cooked, the barbecue pulled pork can be stored in the refrigerator for 3 to 4 days. Or, if you want to make a big batch, it will keep in the freezer for up to 6 months. Then, when you’re ready to eat it, simply let it thaw, and toss it in the microwave, oven, or even on a skillet to warm.
Similarly, the flatbreads can be kept fresh for 2 to 3 days. Store them similarly to how you would tortilla shells by keeping them covered in a cool, dry area. If pressed correctly and stored without moisture, they should stay soft and pliable. When they harden, you’ll know they have gone bad.
Serving Suggestions
The most common way we eat this recipe is stuffed into the Almond Sweet Potato Flatbreads. If you want to keep barbecue traditions strong, I recommend serving them alongside coleslaw, green beans, and corn on the cob.
However, both recipes are great all on their own as well. For instance, the pulled pork can be used to top nachos, added to rice (or cauliflower rice) bowls, and even incorporated into a salad!
Meanwhile, the flatbreads make excellent sandwich wraps, taco shells, pizzas, or tostadas. Simply decide how you’re going to use them (that’s the hard part), add your ingredients, and fold, bake, and broil your way to a delicious and healthy meal.
Personally, my favorite way to eat this recipe is by adding a little Mexican flare with jalapeños, guacamole, and pico de gallo. The sweetness of the potato works to balance out the flavors and create an epic dinner. Trust me, you won’t regret making it.
Of course, if you make this Perfect Burger or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week!
In the meantime, enjoy!
Karin
*You will need a slow cooker for this recipe*
Equipment
- Slow cooker
Ingredients
- 1 1/2 tbsp Salt
- 1 tsp Black pepper
- 2 lbs Pork butt, cut into 4-inch cubes
- 2 tbsp Cooking fat (I use ghee)
- 1/2 Medium yellow onion chopped
- 3 Garlic cloves minced
- 1/2 tsp Chili powder
- 1/4 tsp Ground cinnamon
- Juice of ½ lime
- 1.5 cup Almond meal
- 1 Large egg white
- 1/2 cup Mashed, cooked sweet potato
- Dash of paprika, cayenne and garlic powder (optional)
Instructions
- Mix 1 T. salt and all the pepper in a bowl. Use to season the pork evenly.
- In a cast iron or large sauté pan over medium heat, melt the cooking fat, swirling to coat the bottom of the pan. When the fat is hot, add the pork, browning all sides (3-4 minutes). Remove pork and place into slow cooker.
- In the same pan, reduce heat to medium-low, add the onion, and cook, stirring until translucent (4-5 minutes). Add the garlic and cook, stirring to prevent burning (about 1 minutes). Add 1-cup water, the chili powder and cinnamon. Carefully pour into slow cooker.
- Cover and place on low for 8-10 hours
- When finished cooking, remove pork and shred with two forks, return back to the slow cooker, adding ½ salt and juice of half a lime
- Preheat oven to 375 degrees
- In a large bowl combine almond meal, spices and sweet potato, mix with a fork until well combined
- Add egg white and mix until dough forms
- Divide into 6 pieces
- Place one section between 2 pieces of parchment paper and flatten by hand or rolling pin into ¼ inch circle
- Transfer to baking sheet lined with parchment paper and repeat with remaining dough
- Bake for 10 minutes
- Drain a bit of the juice before topping the flatbread, as you want the crunch to remain intact. I love to top with fresh guacamole and salsa and a few jalapeños for heat. I have no question this combo will start making a regular appearance in your dinner (or lunch) rotation!
P.S. This page may contain affiliate links. Of course, you’re not obligated to use them, but I appreciate the love if you do!
