Dig into this Paleo pulled pork bowl served over a bed of cilantro cauliflower rice.
Once the cooler weather starts setting in, I’m looking for all the comforting bowls and recipes to make in my Instant Pot or Slow Cooker. Pulled Pork is one of my FAVES! Years and years ago, Carnitas was my favorite protein in my Chipotle burrito bowl that I’d get weekly for lunch at work. While that was delicious, it doesn’t really hold a candle to a homemade version. And I’m making a Paleo Carnitas bowl, so instead of white rice, we have quick and easy cauli rice, with cilantro and lime of course. Not to mention, I’m adding a side of baked tostones so that a healthy dollop of pineapple and mango guacamole has more ways to get in my BELLY! This bowl is a perfect comfort food. Make your carnitas ahead and store for limitless dishes like this bowl and tacos too! I’ve used just some cinnamon and clove instead of anything spicy, making these totally AIP-compliant.
I love making copy-cat style recipes at home. Living in NYC, I have access to some delicious and creative food, it was always a favorite highlight living here. However, being on the AIP diet limits me eating out so much, which is for the better – because I know what’s in my food. I’m bringing favorite flavors and putting my own spin on a burrito bowl, I invite you to do the same! Use your favorite foods as templates and expand on that. 
My husband who normally doesn’t like cauliflower rice… DEVOURED this, he even snuck seconds of it. That was quite a proud moment indeed hahaha! I DARE you to serve this to anyone you live with, this is one meal everyone can enjoy.
Click here for the cilantro-lime cauliflower rice recipe. Click here for the pineapple guacamole recipe pictured above.
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Paleo Pulled Pork Bowls
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Tender pulled pork, crispy tostones, and cilantro-lime cauliflower rice make a satisfying and healthy meal. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 3 lbs (1361 g) pork butt
- 1 Tbsp dried oregano
- 1 tsp Ceylon cinnamon
- 0.5 tsp ground cloves
- 2 dried bay leaves
- 1.5 tsp kosher salt or finely ground sea salt
- 4 garlic cloves
- 0.5 yellow onion
- 0.5 cups (118 ml) water
- Juice of one lemon
- Juice of one lime
- 2 green plantains
- 1 Tbsp coconut oil (divided)
- pinch of sea salt
- Cilantro-Lime Cauliflower Rice
Instructions
- Mix all spices together in a bowl and set aside.
- Chop an onion into quarters; set aside two quarters.
- Peel garlic cloves and set aside.
- Clean and pat the pork dry with a paper towel.
- Cut the pork into approximately 4 pieces; discard excess fat, keeping some for flavor. Discard or leave the bone, as desired.
- Place the pork pieces in an Instant Pot or slow cooker.
- Pour mixed spices over the pork and mix to coat. Add water and citrus juices, onion, and garlic cloves.
- For the Instant Pot: Set the vent to “Seal”, close the lid, select “Manual”, and increase the cooking time to 60 minutes. Allow natural pressure release for approximately 30 minutes.
- For the Slow Cooker: Set on low for 8 hours.
- Transfer the cooked meat to a foil-lined baking sheet using a large slotted spoon.
- Shred the meat with two forks.
- Spoon some sauce over the meat and broil for 5-10 minutes.
- Pre-heat the oven to 350°F (177°C).
- Cut and discard the edges of each plantain; peel the plantains.
- Cut the plantains into 2-inch chunks and toss with 1/2 Tbsp of coconut oil.
- Place the plantain chunks on a parchment-lined baking sheet and bake for 15 minutes.
- Remove the baking sheet from the oven and carefully remove the plantain chunks.
- Flatten each plantain chunk using a tostones press, tortilla press, or a heavy-bottomed pan and parchment paper.
- Return the flattened tostones to the baking sheet, toss with the remaining coconut oil, and broil for 10 minutes, or until golden brown.
Notes
- For a richer flavor, use bone-in pork butt and add a tablespoon of rendered pork fat to the cooking liquid.
- To make this recipe ahead, cook the pork and cauliflower rice separately a day in advance. Reheat before assembling the bowls.
- If you don’t have an Instant Pot or slow cooker, braise the pork in a Dutch oven on the stovetop over low heat for 2-3 hours, adding more liquid as needed.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of rice instead of cauliflower rice for this recipe?
This recipe is specifically designed to be Paleo-friendly, so cauliflower rice is recommended. However, you can substitute it with any other grain if you’re not following a Paleo or AIP diet.
What cut of pork is best for making the pulled pork in this bowl?
For the best results, use a pork shoulder or pork butt, as these cuts have enough fat and connective tissue to stay tender and flavorful during the cooking process.
How can I adjust the flavor if I want to add some heat to the pulled pork?
While this recipe uses cinnamon and clove for warmth, you can add spices like smoked paprika or a pinch of cayenne pepper to the meat before cooking if you desire more heat.
