Slow Cooker Pork with Mashed Cauliflower – An easy, delicious, low carb, Whole30 and Paleo diet-friendly dinner!
Slow cooker in the summer? Do you guys do this?
I know we immediately associate using our slow cookers in the fall and winter but do you use yours in the summer too? The summers are probably when I’m running around the most: hauling the kids back and forth from summer camps and other stuff. I mean, I understand not using it if you don’t have A/C in the house or on a really hot day but otherwise, you guys, the slow cooker rocks in the summer, too!
I made this Slow Cooker Pork with Mashed Cauliflower recipe on a day where we had a million and one things to do, seared my pork shoulder and put it in my slow cooker, along with the dried herbs, garlic, seasonings and crushed tomato sauce (that’s it! This recipe is Whole30 approved) and when dinner time came around, we were ready to roll. And my kitchen smelled amazing. I’ve since used my slow cooker to make these Crockpot BBQ Chicken Sandwiches (you’ve got to check out Cheryl’s recipe!), and these Slow Cooker Spicy Asian Beef Short Ribs for my family.
WHOLESOME SLOW COOKER PORK WITH MASHED CAULIFLOWER
Is anybody else doing a Whole30 right now? I’m about halfway through one, and a dish like this makes the remaining 16 days doable. It is so incredibly flavorful and satisfying, while being perfectly healthy and wholesome!
And I have to stop and talk about this mashed cauliflower for a moment. Cauliflower mash, cauliflower purée, mashed cauliflower… call it what you want. If you follow the Paleo diet, this is probably nothing new. But a few of my ingredients might be…
WHAT YOU NEED TO MAKE SLOW COOKER PORK WITH MASHED CAULIFLOWER
FOR THE PORK:
- Pork shoulder
- Salt and pepper
- Extra virgin olive oil
- Garlic cloves – minced
- Crushed tomatoes
- Dried seasonings: thyme, oregano, parsley
FOR THE CAULIFLOWER
- Large cauliflower head – cut into florets
- Extra virgin olive oil
- Salt and pepper
- Almond milk
- Ghee or butter
- Garlic cloves – minced
- Fresh chives – finely chopped
And to make this the easiest recipe for mashed cauliflower, you definitely want to bring out the food processor!
HOW TO MAKE SLOW COOKER PORK WITH MASHED CAULIFLOWER
In just a few simple steps, you can quickly put together all the ingredients for your slow cooker pork. Then, let the slow cooker do the hard work as you go about your day! The cauliflower mash can easily be made in the evening, just about 30 minutes before you are ready to serve.
Here’s how it’s done:
Firstly, make the pork in the slow cooker.
1. Season both sides of the pork with salt and pepper. Using a large sized pan over medium high heat, heat the olive oil and after a minute or so, sear the pork on one side. After a few minutes, flip and sear the other side until nicely browned. Remove from the pan and place into your slow cooker.
2. Add in the minced garlic, crushed tomatoes, dried thyme, oregano and parsley. Season with more salt and pepper. Mix together and ensure that all of the pork is covered completely by the tomato sauce. Add a bit more if needed.
3. Cook on low for 6 to 8 hours or on high for at least 5 to 6 hours. The pork should easily break apart with forks once it’s done cooking.
Next, make the mashed cauliflower.
4. Preheat your oven to 400 degrees. Using a parchment paper covered baking sheet, toss on the cauliflower florets and drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15 minutes. You just want the cauliflower roasted and softened but not browned too much.
5. Remove from the oven and let cool for a few minutes. Place the roasted cauliflower into your food processor, along with the almond milk, ghee, minced garlic and season with salt and pepper. Pulse until completely smooth. Taste and season with more salt and pepper if needed.
Honestly, this mashed cauliflower is a great, tasty and lighter alternative to mashed potatoes. I roasted my cauliflower for this recipe, first but you can also steam the cauliflower. Steaming works better than boiling for this purée because boiling leaches flavor and some nutrients out of the cauliflower. So the lesson is, don’t boil your cauliflower!
To serve, simply top the mashed cauliflower with the pulled pork, some sauce from the slow cooker, and garnish with finely chopped fresh chives. Enjoy while hot.
You have to try this recipe! Have you had mashed cauliflower before and have a fabulous recipe? If so, please share below in the comments!
LOOKING FOR MORE DELICIOUSLY HEALTHFUL DINNERS?
- Korean Style Cauliflower Rice
- Black Bean Quinoa Burgers
- Chicken Broccoli Stir Fry
- Zucchini Fritters with Avocado Crema
- Cauliflower Pizza Crust
- Baked Salmon with Spiralized Veggies
- Bibim Grain Bowl
Slow Cooker Pulled Pork with Mashed Cauliflower
Ingredients
For the pork:
- 1 to 2 lbs. pork shoulder
- salt and pepper + more for the slow cooker
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 1 28 oz. can crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
For the mashed cauliflower:
- 1 medium to large sized cauliflower head cut into florets
- 1 to 2 tablespoons extra virgin olive oil
- salt and pepper
- 1/4 cup almond milk
- 1 tablespoon ghee or butter + more if needed
- 2 to 3 garlic cloves minced
- fresh chives finely chopped
Instructions
For the pork:
- Season both sides of the pork with salt and pepper. Using a large sized pan over medium high heat, heat the olive oil and after a minute or so, sear the pork on one side. After a few minutes, flip and sear the other side until nicely browned. Remove from the pan and place into your slow cooker.
- Add in the minced garlic, crushed tomatoes, dried thyme, oregano and parsley. Season with more salt and pepper. Mix together and ensure that all of the pork is covered completely by the tomato sauce. Add a bit more if needed.
- Cook on low for 6 to 8 hours or on high for at least 5 to 6 hours. The pork should easily break apart with forks.
For the mashed cauliflower:
- Preheat your oven to 400 degrees. Using a parchment paper covered baking sheet, toss on the cauliflower florets and drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15 minutes. You just want the cauliflower roasted and softened but not browned too much.
- Remove from the oven and let cool for a few minutes. Place the roasted cauliflower into your food processor, along with the almond milk, ghee, minced garlic and season with salt and pepper. Pulse until completely smooth. Taste and season with more salt and pepper if needed.
- To serve: top the mashed cauliflower with the pulled pork and some sauce and top with some fresh chives. Enjoy while hot.
Notes
Enjoy. . I’m off to see what else I can purée!! And I’m leaving for Chicago tomorrow morning to attend Eat Write Retreat. . follow along on social media and IG if you’re interested!
Give this recipe a try, and leave a comment to let me know what you think!
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