Delightful Pulled Pork Casserole (Low Carb & Gluten Free)
Soul satisfying and incredibly comforting... you'll love just how good this pulled pork casserole tastes.
Soul satisfying and incredibly comforting... you'll love just how good this pulled pork casserole tastes.
- 1 tsp black pepper
- 1/2 cup sour cream
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 1 tbsp kosher salt
- 2 tbsp sour cream
- 2 cloves
- 1 cup chicken stock
- 1/4 tsp ground cumin
- 1/2 tsp kosher salt
- 1.5 cups water
- 1/2 head green cabbage (cored & shredded)
- 2 tbsp ghee or butter
- 1 head cauliflower (cored and florets quartered)
- 2 tbsp ghee or butter
- 1/4 tsp balsamic vinegar
- 3 lbs pork shoulder (cubed)
- 2 onions (sliced)
- 3 tbsp dijon mustard
- 2 tbsp cider vinegar
- 2/3 cup mayo (homemade preferable)
- 2 cups shredded cheddar (divided)
- 4 cups pulled pork
- 4 cups mashed cauliflower (1 cup separate)
- 3 cups sauteed shredded cabbage
- 1/4 tsp balsamic vinegar
- Carbohydrate 3.26214375279194 g
- Cholesterol 7.05585938007607 mg
- Fat 3.42771719002179 g
- Fiber 0.250703122098348 g
- Protein 2.19066562704483 g
- Saturated Fat 1.33210656342189 g
- Serving Size 1 1 people (299g)
- Sodium 913.056693835682 mg
- Sugar 3.01144063069359 g
- Trans Fat 0.171091906379384 g
- Calories 52 calories
Step-by-step
- Use a large, heavy bottom sautee pan. Add in the cooking fat over high heat. Add in all the ingredients for the cabbage. Cover and cook for 5 minutes. Reduce the heat to medium-low, stir every 4-5 minutes and cook until tender- about 20 minutes more. Set aside.
- Use a pot that is large enough to hold all the cauliflower. Add in the cauliflower and water. Cover and heat over high heat. When the water boils, reduce to medium-high. Cook for 15 minutes or until tender.
- Drain the cauliflower well. Put back over medium heat. Break down lightly with a wooden spoon and allow the moisture to evaporate. Stir well. Once the cauliflower is broken down, add in the remaining ingredients. Taste and adjust the seasonings. Set aside.
- Preheat your oven to 350 degrees. Salt and pepper the pork shoulder well. Heat a heavy bottom pan over high heat and add in the cooking fat. Brown well on all sides.
- In an oven proof pan, add the onions to the bottom. Layer on the browned pork on top. Smear each piece of pork with the dijon mustard. Add in the remaining ingredients. Cover with foil and braise for 1.5 hours. Remove from the oven and shred the pork with two forks. Discard the braising liquid or use for another recipe.
- Preheat your oven to 350 degrees. Lightly grease a 9X13 casserole dish. Add 1 cup cauliflower to the dish and spread to cover the bottom. If you need more, add more.
- In a bowl, combine the remaining ingredients. Keep 1 CUP shredded cheese set aside for the topping. Taste the mix and adjust any seasonings. Add the mixture into the baking dish and spread with a spatula until it is even. Top with the cheese and cook for 30 minutes in the oven. Serve hot and enjoy!
Converting bulk barbecue into a unified casserole requires managing moisture levels carefully. Pork shoulder yields a high volume of rendered fat and collagen, which can easily make a baking dish watery if the meat is not drained properly after braising. Establishing textural contrast between layers prevents the dish from turning into a dense sludge during its final thirty minutes in a 350-degree oven.
Managing Moisture in Dense Vegetables
Cauliflower and cabbage naturally release substantial water when heated. Steaming cauliflower florets in just 1.5 cups of water until tender, followed by returning the drained vegetable to medium heat to evaporate residual moisture, is essential before mashing it with sour cream and butter. Similarly, covering shredded green cabbage with olive oil or ghee over high heat for five minutes starts the softening process before reducing the heat for a twenty-minute tenderization. Without this preliminary dehydration, these vegetables will shed liquid into the cheese and meat layer as the casserole bakes.Sequencing Component Preparation
Executing this recipe efficiently relies on parallel workflows. While the pork braises covered with foil for 1.5 hours at 350 degrees, the stovetop components can be addressed sequentially using heavy-bottomed pans. Sautéing the cabbage and boiling the cauliflower independently before combining them with binders like mayonnaise and Dijon mustard prevents bottlenecks in the kitchen. Layering the components correctly—starting with a thin base of cauliflower mash to anchor the dish before adding the meat and vegetable mixture—ensures clean slices when serving.
