• 2lb organic pork loin (or shoulder)
  • 4 Cloves of garlic finely chopped
  • 1 1/2 cups salsa verde (paleo friendly)
  • 1 small can of diced green chilies
  • 1/2 cup Worcestershire sauce (home made)
  • 1 Large Head of Cabbage
  • 1 large Pablano pepper diced
  • 1 onion diced
  • 1 Tablespoon Kerrygold butter
  • 1 Tsp Pepper ,
  • 1/2 cup salsa (home made or paleo friendly store bought)



Place Pork loin fat side down in the Grokpot.

Rub down with garlic and pepper.

Add Worcestershire sauce and cover top of pork loin with 1/2 cup of salsa verde and diced chilies.

Set Grokpot to low and let cook for 8-9 hours until meat falls apart.

Remove from Grokpot and shred with a fork. (at this point I split my 4lbs into two halves. One half for this and other for BBQ pulled pork.)

Add Butter to medium skillet, melt , add onions and pablano pepper. Saute until onions are soft.

Set oven to broil 400 degrees.

Place porkloin in glass baking dish.

Add onion, pablanos, remaining salsa verde and the 1/2 cup salsa. Mix well and place into oven.

Broil until top layer is crispy 10-15 min.

Remove from oven and flip meat over. Place back into the oven and crisp other side for another 10- 15 min.

While meat broils:

Cut stem from bottom of Cabbage by cutting a square shape around it and about 1.5″ down into the cabbage head. Pop it out. (sorry forgot to take a pic)

Bring large pot of water to a boil. Add whole cabbage to pot cover and cook around 5 minutes or until leaves are soft enough to pull off individually. I found that by the time I pulled a leaf and trimmed it the next leaf was ready.

As the cabbage leaves loosen, remove them and place in a colander to drain.

Carefully cut the stiff stem from each leaf being very careful not to cut all the way through.

Place small handful of meat inside cabbage leaf and roll it like you would a burrito or egg roll. Don’t blunt roll or your meat will fall out the sides.

Place rolls into Glass baking dish, Add a desired amount of salsa on top (this will help keep them from drying out while baking as well.) I used a mix of Rojo and Verde salsas (Red and Green) you could even use a gluten free enchilada sauce if you like.

If you aren’t anal or can handle dairy feel free to add some cheese on top as well.

Place into 350 degree oven and bake for 35-40 minutes

Remove from oven and serve with a fresh squeezed margarita NOM NOM NOM