My number one Whole30 tip is to batch cook, aka make a ton of food and repurpose it into multiple meals throughout the week. My second tip is to get a crockpot. This recipe takes care of both. Click “SHOW MORE” ↓
In case you haven’t noticed, I don’t measure spices (nobody got time for that). Also the prep time for this recipe is 30 seconds.
1 onion, chopped
2-3 lbs. boneless pork shoulder roast
1. Add onions to crockpot
2. Add spices to onions
3. Add pork shoulder to crockpot
4. Add another layer of spices on top
5. Cover, cook on low for 8 hours
6. Take meat out of crockpot and shred with a fork
I made this on a Thursday and used it with three different meals that week.
Lettuce, red onion, cherry tomatoes, Tessemae’s zesty ranch salad dressing (Whole30 approved – http://bit.ly/1RL4Bmi), pulled pork on top
Chopped red potato, green onions, and pulled pork cooked in skillet with coconut oil
Shredded potatoes, cherry tomatoes, chopped zucchini, and pulled pork cooked in skillet with coconut oil.
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