Pulled pork was always in the meal planning rotation back in my Paleo days… And I made A LOT of it. It’s truly one of my favorite things (I mean, there are like seven different variations of it in my cookbook after all! 😄 )
If you’re also in the habit of using bulk protein prep as part of your meal planning, I think you’ll like how this recipe can roll from one meal to the next. Start with pulled pork sandwiches one day, whip this up the next. And pro tip: it’s phenomenal with a runny fried egg on top if this hits your breakfast radar at all.
I think you’ll like this recipe.
It’s seriously so easy. Pork, squash, sauce, onions… done. It’s nutritionally balanced, sure, but it tastes great and couldn’t be more convenient. Well, wait. It’s convenient so long as you’re not trying to shred all that squash by hand. Do you use a food processor for shredding? It’s pretty great.
After you get a chance to make it, I want to hear how it went!
What BBQ sauce did you use? How’d you make the pulled pork? Did you serve it “burrito bowl” style with some Spanish rice maybe? And if you went the fried egg route, you had better tag me in your Instagram post! Share your recommendations below and help others plan their next meal.
- 3 cups prepared pulled pork (I recommend using leftovers)
- 2 cups shredded butternut squash (flesh only, remove the rind and pulp first)
- 2 tbsp avocado oil bacon drippings make an excellent substitution
- ½ cup preferred BBQ sauce
- salt and pepper, to taste
- sprinkle of thinly sliced red onions
- In a large skillet, warm the pulled pork with the oil or fat of choice until the pork crisps slightly.
- Remove the pork from the skillet and set aside in a separate dish for use later.
- Add a tablespoon more of oil or fat if the pan is dry, reduce to low heat.
- Add the shredded butternut squash, seasoning with salt and pepper to taste
- Saute the squash until it softens and takes on a little color–careful not to burn it though! 3-4 minutes is about the right amount of time.
- Meanwhile, add preferred BBQ sauce to the reserved pork, and mix well in the dish.
- Once the squash has softened and browned a bit, add the sauced pork back to the pan and combine.
- Turn off the heat, top with thinly sliced red onion and serve.