Tomatillo-Garlic Pulled Pork with Chimichurri Cauliflower Rice

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MMMM this is one of my FAVORITE weeknight crockpot meals, it is SO easy to throw together, and it makes for fantastic leftovers! I make a batch of chimichurri on a weekly basis and throw it on eggs, potatoes, chicken, fish, pork- literally whatever your heart desires. It adds a fun zip of herby goodness to whatever you’re serving it with! In this recipe, I add it to cauliflower rice to add some flavor and spice, and you can also drizzle it on the pork when you’re ready to serve! if you aren’t familiar, cauliflower rice is a delicious low-carb alternate to regular rice. Yes, rice will always prevail, but sometimes it’s nice to sub it with a vegetable that has a similar texture! Enjoy!

 

(serves 6)

 

-          4 lb. pork shoulder/pork butt

-          Urban Accents Spices “Tangy Tomatillo Garlic Simmer Sauce” – 1 jar (you can sub another brand of tomatillo sauce or make your own! You want to have enough where it covers almost all of the pork in the crockpot)

-          16 oz. bag of riced cauliflower (or 1 head of cauliflower, grated)

-          1 tsp each of Smoked paprika, garlic powder, cumin

-          1 tbsp. combined Salt, pepper

-          1 lime

 

1.       Add some high heat oil into a cast iron skillet (sunflower, avocado oils work here); turn your stove-top to high heat. Liberally season your pork with the paprika, garlic, cumin, salt and pepper until completely rubbed in.

2.       Sear the pork for about 30 seconds on each side, once the pan is hot.

3.       Once all sides are browned, remove from pan and place into a crockpot.

4.       Cover your pork with the tomatillo sauce.

5.       Cook on LOW for 8-10 hours until fully cooked and easily falls apart. Shred with a fork. Set aside.

6.       Set a different pan over medium heat with a little olive oil. Add your cauliflower rice, season with a pinch of salt and pepper, and cook for 2- 3 minutes. You don’t want to overcook here, as it will get mushy and you want to keep the “rice” consistency. Add a squeeze of lime from ½ lime. Remove from heat. Stir in some chimichurri sauce so the cauliflower rice looks “green”.

7.       Serve your pork over the green cauli rice with extra chimichurri drizzled on top!

 

Chimichurri (traditional chimichurri is made with only parsley but I like adding cilantro for a different depth of flavor)

-          1 bunch parsley

-          1 bunch cilantro

-          2 cloves garlic

-          ½ c. olive oil

-          1 tsp. red wine vinegar or apple cider vinegar

-          1 tsp. Red pepper flakes (sometimes I’ll throw in ½ jalapeno too)

-          S & P, to taste

 

1.       Add all ingredients into a food processor, and pulse until combined and smooth. Season to taste and add more of anything you think is missing! J I like to play around with the seasonings/spice levels here!

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