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Whole30 + Keto Mu Shu Pork


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
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Ingredients

Mu Shu Pork

  • 2 tablespoons coconut oil
  • 1/2 red onion, chopped
  • 6 green onions, sliced
  • 1 teaspoon salt
  • 1.5” piece of ginger, peeled and minced
  • 1 pound ground pork (I get my hormone + antibiotic free pork from ButcherBox, which I highly recommend!)
  • 3 cloves of garlic, grated or finely minced
  • 14-ounce or 16-ounce bag of coleslaw mix
  • 2 tablespoons coconut aminos (or more to taste)
  • 1 tablespoon rice wine vinegar

Sauce

Serving

  • your favorite keto wrap, I’ve been loving Crepini Egg Thins with Cauliflower (not sponsored!) or use butter lettuce leaves for Whole30
  • sliced green onions
  • mayo sriracha sauce

Instructions

  1. Make the sauce by combining the mayo + sriracha in a small bowl. Set aside.
  2. Heat your cast iron skillet over medium heat. Add in the coconut oil, red onion, green onion, ginger + salt. Saute for 2-3 minutes until soft.
  3. Add in the ground pork, break it apart and cook for 5-7 minutes until almost cooked through.
  4. Add in the garlic and cook for 30 seconds until fragrant.
  5. Pour in the coleslaw mix, and cook for 3-5 minutes until softened.
  6. Add in the coconut aminos + rice wine vinegar. Taste, and add more coconut aminos, rice wine vinegar or salt if needed.
  7. Serve warm in your favorite keto wrap, or even butter lettuce leaves (which will make it Whole30!). Top with the sriracha mayo and sliced green onions.
  8. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

Notes

Meal Prep + Freezer Instructions: Store in an airtight container for up to 5 days in the refrigerator, or 6 months in the freezer. I love these plastic ramekins to hold the sriracha aioli (don’t recommend freezing the aioli!). HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or sauté in a skillet until warm.