Crispy pulled pork meets cilantro-lime cauli rice, tostones and heavenly guac for an epic bowl that’s completely Paleo and AIP compliant! Everone will love this cozy and flavorful dish.
Prep Time: 20 mins
Cook Time: 2 hr 20 mins
Total Time: 2 hr 40 mins
Recipe author: Alison Marras
- 3 lbs pork butt
- 1 Tbsp dried oregano
- 1 tsp Ceylon cinnamon
- 1/2 tsp ground cloves
- 2 dried bay leaves
- 1 1/2 tsp kosher salt or finely ground sea salt
- 4 garlic cloves
- 1/2 yellow onion
- 1/2 cup 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
- 1 head cauliflower
- 1 Tbsp coconut oil
- handful fresh cilantro
- 1 lime
- 3-4 chives (for garnish)
- Mix all spices together in a bowl and set aside. Chop an onion in half, and then again (quarters), you’ll use two-quarters – set aside. Peel the garlic cloves and leave whole, set aside.
- Prep the pork by cleaning and patting dry with a paper towel. If it’s not cut into pieces already from the butcher, cut it into approx. 4 pieces. Discard any excess fat but keep most intact for flavor. If there is a bone, you can either leave it or discard it, whichever is easier after you cut it. Once it’s done, it’ll slide off the bone anyway.
- Place the pork pieces into your Instant Pot or Slow Cooker.
- Pour the mixed spices over top and mix with your hands or tongs so that all pieces are well coated. Add in the water, juices from the citrus, onion and garlic cloves.
- For the Instant Pot: Make sure the vent on the lid is set to: “Seal” and close the top. Select “Manual,” which will show 30 minutes of cooking time, and increase the time to 60 minutes. When the Instant Pot is done cooking, it will come down from pressure naturally, about 30 minutes (I do not recommend using quick release with this recipe). You’ll know it’s done with the silver piece near the vent has dropped.
- For the Slow Cooker: Set on low for 8 hours.
- When complete, use a large slotted spoon to transfer the meat to a foil-lined baking sheet. Use 2 forks to shred the meat (it will be very tender and shred easily).
- Spoon some sauce from the pot over top and then broil for 5-10 minutes. Remove from the oven and it’s ready to serve!
- Pre-heat the oven to 350f degrees. Cut the edges of each plantain off and discard, slice the skin with a knife just enough so you can peel off the skin.
- Cut the plantain into 2-inch chunks and toss in a bowl with 1/2 Tbsp of coconut oil. Place on a parchment lined baking sheet and bake for 15 minutes.
- Remove the tray from the oven and CAREFULLY and remove each chunk of plantain, they should be fairly soft. Using either a Tostones press, tortilla press or cutting board and a heavy-bottomed pan (cast iron works well), you’ll add a little bit of parchment paper on the top and bottom of your plantain chunk. Press down firmly to flatten the plantain. Repeat for all pieces.
- Add the flattened tostones back onto the baking sheet and add the rest of the coconut oil, tossing it around for coverage. Broil for 10 minutes or so until the color is more golden (don’t burn them!). Remove and serve!
Cilantro-Lime Cauliflower Rice
- Cut the head of cauliflower into florets and add florets to a food processor. Process until the cauliflower is “riced” and add to a bowl, set aside.
- Heat a skillet with coconut oil over medium heat. Once ready, add the riced cauliflower. Stir with a wooden spoon for a few minutes while it softens.
- Next, add chopped cilantro, I grabbed a handful of the leaves (not stems) and chopped roughly. Throw that in with the cauliflower and continue to mix. Season with a pinch of sea salt. After a few more minutes of this, the rice will be soft. Turn off the heat and squeeze lime juice from one lime over top and serve when ready!