This recipe is a copycat recipe for our favorite fast casual Mexican restaurant in Utah – Cafe Rio. It was an instant hit with my large family, including the picky eaters who “don’t like” pork! Egg-free, nut-free, and budget-friendly, as well as can be cooked in the crockpot, Instant Pot, or oven. Excellent in lettuce or jicama tacos, taco salad, or on a tostones slider. Easy prep and freezes great!

Whole30 Sweet Salsa Pork

Autumn @wholefoodfor7

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Prep Time 20 mins

Course Main Course

Servings 6 people

Ingredients

  

• 20 large fresh dates, pitted I use medjool
• 2 cups hot water
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 2-3 pound boneless pork roast
• 1 cup salsa a saucey salsa, not pico de gallo, like salsa roja
• 1 teaspoon garlic salt or salt

Instructions

 

• SOAK the pitted dates in the hot water. Set aside. If cooking in the instant pot, cut the roast into 4 even slices.
• 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 9x13 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 9x13 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.
• SERVE in lettuce leaf tacos or taco salad. Leftovers store in the fridge for 1 week or in a sealed container in the freezer for up to 3 months.

Notes

This recipe is excellent paired with my 3 Minute Blender Salsa, Cilantro Lime Ranch, Cilantro Lime Cauliflower Rice or Whole30 Mexican Inspired Cauliflower rice.