Whether or not you’re embarking on a Whole30 adventure, this Whole30 Pork is a must have recipe. Stores perfect in the freezer, making for quick week night meals.
If you haven’t caught on by now I’m a big fan of quick fixes, especially for dinner. Some days there’s just no time to cook a large meal, but, take out food always leaves me feeling queasy. So I love to keep the freezer stocked with things I can pull out at the last minute. Especially with my Whole30 I know I’m gonna to need to have approved food on hand at all times to keep me away from the potato chips and other go to starvation snacks. This pork is perfect because it’s already cooked in the freezer so all you need to do is thaw it! Plus this shredded pork is easy to pair with so many different foods.
I love to plan things out. I keep a calendar with meals we’re going to eat each week, I love the organization of it all. However, the other half of my household is not a planner for anything and often isn’t in the mood for whats on the schedule. So I like to have some meals, like this pork, in the freezer at all times because they’re easily adaptable. I’ll just put on the schedule shredded pork and broccoli and then on the day of we can decided how we want it; with tangy barque sauce, maybe soy and miso in a stir fry, we could make some mojo seasoning, or maybe throw it all in a pasta. It’s the best of both worlds, I get to plan ahead what we’re eating and he gets to decided what he’s actually in the mood for.
I used a pork tenderloin instead of pork shoulder in this recipe because of the lower fat content. In addition to sticking to the rules of the Whole30 I’m also trying to make healthier choices with those foods allowed with in the Whole30. I also used baby carrots in this recipe but that’s just because it’s what I had on hand feel free to use a normal sized carrot.
- 2 Pork Tenderloins
- 3 Small Yellow Onions, Chopped
- 10 Cloves Garlic, Smashed
- 1 Bag Baby Carrots or 5 Horse Carrots
- Season pork lightly with salt
- Place in an oven safe pan
- Add remaining ingredients
- Cover with water then cover with aluminum foil
- Bake in a 300F for about 2 hours over until fork tender
- Strain liquid and save as a "stock" for other cooking purposes
- Shred pork with two forks
- Once good divide into smaller portions in ziplock bags for the freezer