Pulled Pork with Plantains & Greens (Paleo)

Fall is almost here, I can taste it ... and that's because I've been transitioning my attention to preparing Fall recipes - roasts, braised vegetables, crockpot noms, oh my! One of my favorite Fall recipes is crockpot pulled pork with plantains and greens (collards and rainbow chard). Honestly, it does NOT get any easier ... or more delicious.

While the pulled pork and greens make this dish delish, let's talk plantains.

Plantains are a close relative of bananas, but don't get them confused! Plantains are starchier, contain less sugar, and are generally cooked rather than eaten raw. "Green" plantains (less ripe) have a flavor that is more starchy, like a potato (and perfect for making plantain chips 😍 ), whereas ripe plantains offer a sweetness when stir-fried, roasted, or grilled. In addition to being potassium-rich, plantains have a myriad of health benefits, including:

  • Aids in digestion and high in fiber
  • Boosts both the immune system (Vitamins A & C) and brain health (Vitamin B6)
  • Rich in magnesium

So head to your nearest grocery store and pick up some plantains today! You'll thank me later.

Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you! 

Pulled Pork with Plantains & Greens (Gluten-free, Paleo)

Prep time: 30 min
Cook time: 4-8 hr

Serves 4


Pulled Pork

  • 2lb organic pork butt
  • 1 red onion, chopped
  • 3 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1/2 cup chicken bone broth
    (I like Pacific Naturals)
  • salt + pepper to taste
    (omit pepper if AIP)


  • 4 Plantains, peeled and sliced
    into 1/2-inch circles
  • 2 Tbsp coconut oil
  • salt + pepper to taste
    (omit pepper if AIP)


  • 1 bunch collard greens, de-stemmed and chopped
  • 1 bunch rainbow chard, chopped
  • 2 Tbsp coconut oil
  • 1 Tbsp Turmeric
  • 1/2 Tbsp cumin (omit if AIP)
  • 2 Tbsp coconut aminos
  • salt + pepper to taste
    (omit pepper if AIP)



  1. Peel, wash, and chop onions, carrots, and celery, and place into the bottom of a crockpot. Lay 2lb pork butt on top of the vegetables, and pour 1/2 cup bone broth on top, and sprinkle with salt and pepper to taste.
  2. Slow cook on "high" setting for 4hr, or on "low" setting for closer to 7-8hr. The internal pork temperature should be at least 160 deg F.
  3. Remove pork from slow cooker, and broil on high for 5-8 min to crisp the top)
    (NOTE: Be mindful that you do not burn the meat or keep it in too long - pork gets dry very fast!)


  1. Melt the coconut oil in a fry/sauté pan.
  2. Peel and slice plantains into 1/2 inch circles; add to the pan and season with salt and pepper to taste.
  3. Fry on medium heat, covered, making sure to flip the plantains every 5 min so they don't burn. (Note: I like to make sure the plantains are fully browned on both sides).


  1. Wash and chop collard greens and red chard.
  2. Melt coconut oil in a second fry/sauté pan and add greens and turmeric. Cook on medium heat until greens wilt, about 6-8 min. Make sure chard stems have fully softened (unless you like it crunchy!).
  3. Add coconut aminos, and cook for 1-2 more min. Add salt and pepper to taste. (Note: coconut aminos impart a salty flavor, so be mindful not to over-salt!).


  1. Scoop some of the crockpot "broth" (with carrots, celery, onion) to the bottom of a bowl.
  2. Add cooked greens, and top with friend plantains and crispy pulled pork.
  3. Enjoy!