This Salsa Verde Paleo Pulled Pork Casserole is a delicious way to use leftover pulled pork. It’s flavorful, low carb and Whole30 friendly — perfect for meal prep or a family dinner.

After making a big batch of Instant Pot pulled pork, it’s easy to run out of ways to enjoy the leftovers. This casserole transforms pulled pork into a comforting baked dish by combining it with cauliflower rice and a creamy salsa verde sauce. It’s a great recipe to refresh leftovers, and it reheats well if you want to pack lunches or serve it over a few days.

Salsa Verde Paleo Pulled Pork Casserole Recipe

In this casserole, tender pulled pork is mixed with sautéed cauliflower rice, then baked in a thick, tangy salsa verde sauce enriched with coconut milk and eggs. The eggs help bind the casserole so it slices cleanly and doesn’t become watery. If you prefer milder flavors, use a mild salsa verde and skip the jalapeño garnish.

Recipe Details

• Servings: 4
• Prep time: 5 mins
• Cook time: 1 hr 10 mins
• Total time: 1 hr 15 mins
• Diet: Paleo-friendly, Whole30 friendly, low carb
• Author: Jean Choi

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8 baking dish.
2. If using a whole cauliflower, quarter it and remove the stems. Grate the florets with a box grater or pulse them in a food processor until the pieces resemble rice.
3. Heat coconut oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté about 5 minutes, until softened and fragrant.
4. Add the riced cauliflower to the skillet and sauté until tender, about 4–6 minutes more.
5. Turn off the heat and stir in the leftover pulled pork until evenly combined.
6. Transfer the cauliflower and pork mixture to the prepared baking dish and spread it into an even layer.
7. In a separate bowl, whisk together the salsa verde, coconut milk, nutritional yeast, tapioca starch, eggs, ground cumin, sea salt and black pepper until smooth.
8. Pour the salsa verde mixture evenly over the cauliflower and pork, then mix gently to incorporate and ensure the sauce covers the mixture.
9. Bake in the preheated oven for 1 hour, until the casserole is set and edges are bubbling.
10. Remove from the oven and allow the casserole to rest for about 10 minutes to firm up. This will make slicing and serving easier.
11. If desired, garnish with sliced jalapeños, avocado slices and/or fresh cilantro before serving.

Variations and Add-in Options

This casserole is flexible and easy to adapt to your tastes. Swap shredded chicken for the pork if you prefer poultry. Add extra vegetables such as diced red bell pepper or chopped tomatoes for more color and nutrients. If you tolerate dairy, sprinkling a bit of shredded cheese on top before baking will give the casserole a richer flavor. For more heat, stir in chopped jalapeños or a dash of hot sauce to the salsa verde mixture.

To make this recipe even more family-friendly, top with avocado slices and a squeeze of lime when serving, or serve alongside a simple green salad to round out the meal.

Tips for Success

• Use minimally seasoned pulled pork so the salsa verde flavor can shine. If the pork is heavily sauced, adjust the amount of salsa verde you add.
• Drain excess liquid from store-bought salsa verde if it seems very thin; the eggs and tapioca starch help thicken the baking sauce, but removing extra liquid prevents a runny casserole.
• Let the casserole rest after baking so it sets and slices neatly.
• Leftovers store well in the refrigerator for several days and reheat in the oven or microwave until warmed through.

Nutrition (per serving)

Serving: 1 serving — Calories: 347 kcal — Carbohydrates: 12 g — Protein: 34 g — Fat: 17 g — Saturated Fat: 9 g — Cholesterol: 161 mg — Sodium: 1014 mg — Potassium: 906 mg — Fiber: 1 g — Sugar: 7 g — Vitamin A: 650 IU — Vitamin C: 18.8 mg — Calcium: 47 mg — Iron: 2.5 mg

Nutrition information is automatically calculated and should be used as an approximation.