See? I told you we’d still have some Whole30 recipes make an appearance on the blog. This is one that you will make time and time again because it’s packed with flavor and can be made in the crockpot. Who else is a fan of virtually hands off cooking? ***raising my hand!!*** I like using pork loin in this dish, because it’s already pretty lean, but you could use a shoulder in it’s place, no problem.
I made this on my first round of Whole30 over the summer and I served it in romaine cups topped with easy pineapple salsa and guacamole. While this is a great way to serve it, I figured out the hard way that it can be slightly messy. I ended up making it into a salad by adding more romaine to a salad bowl, topping it with some pork, salsa and guac and if you need a little extra dressing, drizzle over about a tablespoon of olive oil and a squeeze of lime juice. This also makes for a quick and easy lunch option to take to work with you.
It doesn’t stop there though. I made about 2 lbs of pork, which is a ton of meat to consume when you’re only eating a couple ounces at a time, so I also like to make the pork stretch into other meals. For another whole30 meal, serve the pork over the sweet potatoes in place of chicken in the recipe Chipotle Chicken Over Sweet Potatoes, The options are kind of endless, so get creative if you have loads left over and be sure to tag me on social media so I can see how you used your leftovers or if you’ve made any Carolina Girl Cooks recipes! I love seeing what everyone is trying. Instagram is @carolinagirlcooks
For two tacos the total WW smart points are 8 pts.
Broken down, this is what we’re working with
3 oz of pork loin: 3 oz in each taco 6 pts
2 Tbsp of pineapple salsa, divided: 0 pts
2 Tbsp of guacamole, divided: 2 pts
Romaine leaves: 0 pts
Whole30 Crockpot Pork LoinSERVES serves about 10 PrintDownload
- 2 lbs of lean pork loin, trimmed of any fat
- 3 cloves of garlic
- 1 cup sweet onion, roughly chopped
- 1 1/2 cups chicken or vegetable broth (compliant to Whole30)
- 2 Tbsp of ground cumin
- 2 Tbsp of chili powder
- 1 Tbsp of oregano
- 2 tsp of salt
- 2 tsp of ground pepper
- Trim any fat off the pork loin. Place them in the bottom of a slow cooker.
- Add the onions and garlic cloves.
- Sprinkle with all the spices and pour over the broth.
- Cook on low for 8 hours. When the meat is done cooking, shred it with two forks.
- To serve the tacos: Spoon 3 oz of meat onto a couple romaine leaves. Top with a spoonful of pineapple salsa and guacamole.
Pineapple SalsaSERVES serves 8 PrintDownload
- 2 cups of pineapple, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, finely chopped
- 2 jalapeños, seeded and finely chopped
- juice of 1 lime
- dash of salt to taste
- Chop the pineapple and toss in a bowl with the chopped onion, cilantro and jalapeño.
- Sprinkle with a little salt and squeeze the lime juice over top. Mix to combine.
- **Store in an airtight container in the fridge for about 4 days
GuacamoleSERVES serves 8 PrintDownload
- 3 ripe avocados
- 1 1/2 tbsp lime juice
- Optional: 2 tsp each finely chopped garlic, cilantro, jalapeño, red onion
- Cut the avocados in half and scoop the flesh out into a bowl. Pour in the lime juice and a sprinkle of salt. Mash. Taste to adjust the seasoning. (you may need a bit more lime juice or salt)
- I like guacamole in it's purest state with just a little lime juice and salt, but to make it even more flavorful you can add finely chopped onion, jalapeño, cilantro and garlic to the mashed avocados.