Day #5 of our Free Crockpot Clean Eating Challenge, and today was this great fall recipe, Maple Pumpkin Pulled Pork.
I’m not going to lie, when I first mixed it up and stuck it in the crockpot, was feeling a little skeptical on how this might turn out. Even once it was fully cooked several hours later, I still felt like I wasn’t sure. But once I shredded it with two forks and let it sit for another 30 minutes while it absorbed all the flavors, I could tell it was going to be awesome, and it WAS! The maple and pumpkin aren’t overpowering at all, they are a hint of flavor and really delicious. So give it a try and let me know what you think in the comments!!
For the sides, I was planning on making sweet potato crisps, but I got a little lazy and reused my leftover zucchini & summer squash from the Salmon meal.
This recipe is from my free Crockpot Clean Eating eBook!
You can get the full eBook, which includes healthy crockpot meals, healthy sides, & a grocery list by clicking the link below!
Get the Free Clean Eating Crockpot eBook
Ingredients:
- (1 – 1.5) Pound Pork Roast (Optional: Chicken breast)
- (1/2) Cup Unsweeted Applesauce
- (1/4) Cup Pumpkin Puree (Organic)
- (3) Tbsp Apple Cider Vinegar
- (1) Tsp Worcestershire Sauce (Optional)
- (3) Tbsp Maple Syrup
- Salt / Pepper, to taste
- (1) Onion, Chopped
- (4) Whole Wheat Buns
Directions:
Place Pulled Pork into crockpot. Comine applesauce, pumpkin puree, apple cider vinegar, Worcestershire sauce, Maple Syrup, and Onion in a bowl. Pour mixture over pork roast. Cook on LOW for 7 – 8 hours.
Shred pork with a fork. Taste; add in salt & pepper as needed. You may need to add in a bit more apple cider vinegar as well. Cook another 10 – 15 minutes, and serve about 2/3 of a cup on a whole-wheat bun!
Get the Free Clean Eating Crockpot eBook
21 Day Fix Conversion
- 1 Red
- 2 Yellow
- 1/4 Purple
- 1/4 Green
