Slow Cooked Pulled Pork with Sweet Potato Buns – W30
Green salad and avocado
  • Whole 30
  • pork, slow cooker
Slow Cooked Pulled Pork with Sweet Potato Buns – W30
Green salad and avocado
  • Whole 30
  • pork, slow cooker
Servings:

Ingredients

Prep
  • 3 lb pork tenderloin
  • 1 C frozen chopped onions
  • 2 T apple cider vinegar
  • 1 T lime juice
  • 1 T garlic powder
  • 1/2 T salt
  • 1/2 T onion powder
  • 2 t paprika
  • 1/2 t chili powder
  • 1/2 t pepper
On Cooking Day
  • 1 C water
  • 2 large sweet potato
  • 1 T olive oil
  • 10 C salad greens
  • 2 avocados

Instructions

To Assemble
  1. Mix all ingredients in a large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Pour 1 cup water and contents of zipper bag into slow cooker. Cover and cook on low for 6-8 hours.
  2. Shred pork with two forks and return to slow cooker to mix with juices.
  3. Cut sweet potatoes in 1/2″ round slices. Place in a large bowl and drizzle with olive oil and season with salt and pepper. Gently toss to coat. Place large baking sheet lined with parchment paper or use a silicone liner. Bake sweet potatoes in a 400 degree oven for 25-30 minutes, flipping halfway until tender.
  4. Once sweet potato “buns” are tender, cool slightly then transfer to serving dish. Top with pulled pork and another slice of sweet potato. Serve with avocado slices and green salad.

Ingredients

Prep
  • 3 lb pork tenderloin
  • 1 C frozen chopped onions
  • 2 T apple cider vinegar
  • 1 T lime juice
  • 1 T garlic powder
  • 1/2 T salt
  • 1/2 T onion powder
  • 2 t paprika
  • 1/2 t chili powder
  • 1/2 t pepper
On Cooking Day
  • 1 C water
  • 2 large sweet potato
  • 1 T olive oil
  • 10 C salad greens
  • 2 avocados

Instructions

To Assemble
  1. Mix all ingredients in a large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Pour 1 cup water and contents of zipper bag into slow cooker. Cover and cook on low for 6-8 hours.
  2. Shred pork with two forks and return to slow cooker to mix with juices.
  3. Cut sweet potatoes in 1/2″ round slices. Place in a large bowl and drizzle with olive oil and season with salt and pepper. Gently toss to coat. Place large baking sheet lined with parchment paper or use a silicone liner. Bake sweet potatoes in a 400 degree oven for 25-30 minutes, flipping halfway until tender.
  4. Once sweet potato “buns” are tender, cool slightly then transfer to serving dish. Top with pulled pork and another slice of sweet potato. Serve with avocado slices and green salad.

Serve with Whole30 compliant BBQ sauce – homemade or store bought if desired.
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