PULLED PORK & SAUCE
Half of the shredded pork
Half of the Red Sauce
1 tsp (5 ml) red pepper flakes
CAULIFLOWER RICE
2 TBSP (30 ml) coconut oil
¼ cup diced yellow onion
1 head cauliflower, washed, stem removed, coarsely chopped
Ingredients made on ‘Prep Day’
Serves 4
In a large pot over low heat, combine the pork, Red Sauce, and crushed red pepper. Cook, stirring occasionally, until the ingredients are heated through.
Meanwhile, make the Cauliflower Rice. Place the chopped cauliflower in a food processor, and pulse until it is finely chopped to the size of grains of rice.
In a large skillet over medium heat, melt the coconut oil.
Add the diced onion, and cook, stirring occasionally, until softened, about 4 minutes.
Add the cauliflower to the skillet, and stir.
Reduce the heat to low, cover, and cook for 5-10 minutes or until softened but not mushy.
To serve, place a spoonful of Cauliflower Rice on 4 plates, and spoon the pork/sauce mixture over each.
More Recipes You'll Love
Pulled pork over cauliflower rice with spicy tomato sauce is comfort food that happens to be grain-free. Shredded pork and red sauce simmer with a kick of red pepper flakes, then get spooned over fluffy cauliflower rice that soaks up every drop. It is the kind of bowl that makes leftovers feel like a plan, not a compromise.
Pro Tips
- Pulse the cauliflower in batches and stop at a true rice-size grain. Over-processing turns it to wet mush that steams instead of frying.
- Keep the skillet covered on low heat for the cauliflower rice. The trapped steam softens the grains without letting them turn to paste.
- Simmer the pork and sauce on low and stir occasionally. Gentle heat keeps the shredded pork tender while the sauce reduces around it.
- Taste the finished sauce before plating — the red pepper flakes build warmth as they cook, so adjust the heat at the end, not the beginning.
Frequently Asked Questions
Can I use frozen cauliflower rice instead of fresh?
Yes, and skip the food processor entirely. Cook it straight from frozen in the coconut oil and onion, adding a few extra minutes to drive off the ice moisture.
How spicy is this dish?
One teaspoon of red pepper flakes gives a warm, noticeable kick but stays family-friendly. Halve it for sensitive eaters or add an extra pinch at the table.
Does this meal freeze well?
The pork and sauce freeze beautifully for up to three months. Make the cauliflower rice fresh — frozen and thawed rice goes watery and limp.
Recipe Card
Ingredients
Method
- Serves 4 In a large pot over low heat, combine the pork, Red Sauce, and crushed red pepper.
- Cook, stirring occasionally, until the ingredients are heated through.
- Meanwhile, make the Cauliflower Rice.
- Place the chopped cauliflower in a food processor, and pulse until it is finely chopped to the size of grains of rice.
- In a large skillet over medium heat, melt the coconut oil.
- Add the diced onion, and cook, stirring occasionally, until softened, about 4 minutes.
- Add the cauliflower to the skillet, and stir.
- Reduce the heat to low, cover, and cook for 5-10 minutes or until softened but not mushy. To serve, place a spoonful of Cauliflower Rice on 4 plates, and spoon the pork/sauce mixture over each.
