Meal Prep: Pulled Pork
Over the years I’ve come across countless recipes for pulled pork, and even the paleo ones tend to add copious amounts of sugar in one way or another for reasons I have yet to understand. This is not one of those recipes.
Low maintenance, quick to prep, fall apart pork that’ll last you a full week of meals and suit any cuisine craving that might creep up on you? That sounds like my kind of Sunday. #mealprep
Note: I did actually eat this for the entire week while Nick was on a business trip. It lasted me 10 meals.
Carving fork (optional, but super helpful)
Tongs and/or slotted spoon
Large heat-safe bowl
5-7 lbs pork shoulder butt
1 large onion
French’s yellow mustard (yep, it’s whole30 compliant)
2 tbsp apple cider vinegar
2 tbsp salt
Set the crockpot on high heat to begin warming. This isn’t a necessary step, but I have found it really helps to get things going as I add my ingredients rather than waiting until everything is in before turning it on.
Cut the onion into thin half- or quarter-moon slices – this is really just a matter of personal preference, I usually go for the quarter slices for crockpot recipes.
Using a sharp knife, cut up your pork shoulder. The pieces definitely do not need to be bite size, but I try not to leave any chunks larger than the palm of my hand. This helps with the cooking process and also makes it a bit easier to maneuver once in the crock.
Trimming fat is not at all necessary, but I tend to get a little obsessive and do cut off any excess pieces that are already hanging loose while I am cutting the pork into smaller pieces. The fat will add flavor, and we drain a lot of it anyway, so this is definitely not a requirement, but I didn’t want to leave out anything that I did.
Add all the pork pieces to the crockpot. Drizzle the top with yellow mustard, sprinkle two tablespoons of salt, and add two tablespoons of apple cider vinegar. Using tongs or a carving fork, flip over the top layer of pieces so that all the tasty bits covered in salt and mustard are now facing down towards the rest of the meat.
Cover with the lid and let cook on high for roughly six hours. You can check on it periodically to make sure all pieces are submerged in the cooking liquid.
Your pork is done when it is falling apart, quite literally. I was using a carving fork and the pieces were just shredding themselves with almost no effort on my end. When your pork is to that point, shred/pull all of the meat while still in the crock.
Using tongs and then a slotted spoon towards the end, transfer the shredded pork to a large heat-safe bowl. I drained off most of the fat/liquid as I was removing the meat from the crock, but to help maintain flavor and juiciness, added a few small ladles back to the bowl.
To help prepare for the week ahead, I transferred the pork into several glass containers. Refrigerate immediately.
If you’re really trying to go hard, check out the Siete tortillas in almond or cassava flours (or their incredible chips). While the ingredients are Whole30 compliant, tortillas are definitely not in the spirit of Whole30 so keep that in mind when packing lunch!