Crockpot, Main Dishes

Shredded pork plate

This is a go-to because of how simple, delicious, filling and nutritious it is! You can use chicken breasts or get a pork shoulder and use a crockpot to slow cook the meat and then add whatever toppings you want. Sometimes we will use sweet potatoes, peeled and sliced thin and bake them so they’re like chips and then it’s like a “nacho plate”.


2-3 lbs pork shoulder, cooked and shredded

1 tsp salt

2 tsp smoked paprika

2 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp coconut palm sugar

Dash of cayenne pepper, optional

Black pepper, to taste

1 cup shredded cabbage

1 Poblano pepper, sliced in half, seeds removed

1 Jalapeno pepper, sliced in half, seeds removed

1 can Black beans, heated in a pot on the stove (I add some seasoning to mine, see below seasonings)

Black bean seasonings: 1/4 tsp salt, black pepper, dash of garlic powder, smoked paprika, chili powder, cumin, red pepper flakes

Cilantro, for garnish

Sliced roma tomatoes, for garnish

Sliced avocado, optional

1 large sweet potato, sliced into thin strips to make chips (optional)


Take your slow cooker and your meat and gather your spices. Pat the meat down with the salt, pepper, garlic and onion powder, smoked paprika, and coconut palm sugar and cayenne and place in the slow cooker on low for 8 hours. After it’s cooked it should shred fairly easily.

If you want to make the sweet potato chips, peel your sweet potato and slice into circular chips or even in a French fry shape. Toss with a touch of oil, salt and pepper and bake at 420 for about 25 minutes, tossing once. Prep your peppers by slicing them in half and remove the seeds, drizzle with olive oil and broil in the oven for about 5-6 minutes or until slightly browned, do this after the potatoes are finished. Remove from oven and slice.

Heat the black beans in the juices in a small pot on the stove. I add pink salt, black pepper, garlic powder, smoked paprika and some chili powder to add extra flavor. Let cook over medium until heated through.

Take a plate and pile your sweet potatoes on there, followed by pork and add your desired toppings: BBQ sauce or salsa, black beans, broiled peppers, cilantro, cabbage, tomatoes. Enjoy with a large side salad or other veggie!

I love cooking meat in bulk like this so it’s ready to heat up quickly for dinners or lunches without much preparation. It’s a time saver for sure. That way I just have to worry about prepping the salad or a veggie and perhaps a sweet potato or something.

Below I have two versions of this meal: one with just the meat and toppings and the other is with sweet potato chips!


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