This is a “copycat recipe” of a dish I love at one of my favorite fast-casual restaurants in Utah, and it was an instant hit with my large family … including the picky eaters who “don’t like” pork! I find that lots of Whole30 compatible protein recipes feature beef or chicken, so this pork dish is a nice change of pace for Day 20 when “Whole30 food boredom” may set in. It’s a great way to use a pork roast when I find a good price on one, as pork tends to be a more budget-friendly protein.
It is also good for a party or as a “baby meal” for new parents because in addition to being dairy-free and gluten-free (as all Whole30 recipes are), it’s also egg-free and nut-free, so it suits many different dietary concerns. And, it can be cooked in the crockpot, Instant Pot, or oven. It’s excellent in lettuce or jicama tacos, taco salad, or on a tostones slider, so everyone can fix their plate the way that suits their tastes. Plus, prep is easy and it freezes great!
Whole30 Sweet Salsa Pork
Recipe & photo: Whole30 Coaching Program Manager Autumn Michaelis
Whole30 Sweet Salsa Pork
- 20 large fresh dates ,pitted
- 2 cups hot water
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- 2-3 lbs boneless pork roast
- 1 cup salsa
- 1 tsp garlic salt or salt
- SOAK the pitted dates in the hot water. Set aside.
- COMBINE the chili powder, garlic powder, onion powder, cumin, paprika, and salt in a small bowl. Rub the seasonings onto the pork roast.
- BLEND the soaked dates and water in a food processor or blender until smooth, with no large chunks.
- PLACE seasoned roast on the bottom of the crockpot, Instant Pot, or into a 9×13 pan. Pour half of the date mixture (1 cup) on top of the roast, reserving the other half.
- COOK until roast shreds easily as follows:
- CROCKPOT: Cover with lid and cook on low for 6 hours or 4 hours on high.INSTANT POT: Seal with lid and cook on manual on high pressure for 1 hour. Let the Instant Pot natural release (don’t touch release knob) for 20 minutes. OVEN: Preheat oven to 325. Cover the pan with foil. Bake for 4-5 hours.
- DISCARD the liquid in the crockpot, instant pot or 9×13 pan. Shred roast with two forks, pulling in opposite directions.
- COMBINE reserved 1 cup date mixture, salsa, and garlic salt. In a saucepan on the stove, combine this liquid with the shredded pork. Simmer for 20 minutes, uncovered. This can also be done on Saute in your Instant Pot.
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