I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Tessemae’s BBQ Pulled Pork Bowl with Creamy Ranch To-Go Pouches!

Tessemae’s BBQ Pulled Pork Bowl with Creamy Ranch To-Go Pouches!


I am beyond excited to be partnering with Tessemae's to bring you this sponsored post that is perfect for your January Whole30! I use their dressings and marinades all of the time when I'm doing a Whole30 because, let's face it, it's nice to have something completely delicious that you don't have to make yourself!

Have you guys seen their To-Go Pouches? I'm dying! They are officially a lunchtime staple when I'm packing salads to take to work with me! Tessemae's has Creamy Ranch, which I've used in this recipe, Creamy Caesar, which will be perfect with my caesar salad wedges, and so many other flavors! I'm totally in love! I had actually never tried their Whole30 BBQ sauce before, but now it's a Whole30 must-have!

So here's what we've got going on...the BBQ Pulled Pork Bowl with Creamy Ranch To-Go Pouches! It's slow cooker season, and this is a super easy meal prep option that will get you through a few meals for the week! If you don't feel like making the full bowl, you can alternatively sit with a bowl of delicious BBQ pulled pork and pour your ranch to-go pouch on it without the rest of the ingredients...I won't judge, I did it too! 

Recipe Yields 5-6 cups pulled pork, About 4 Large BBQ Bowls

2.5 lb. Center Cut Pork Loin
1 tbsp. + 1 tsp. Smoked Paprika
1 tsp. Cumin
½ tsp. Garlic Powder
½ tsp. Coriander
¼ tsp. White Pepper
Sprinkle of Cayenne (optional)
3/4 cup Chicken Bone Broth
1 Bottle Tessemae’s Matty’s Organic BBQ Sauce, divided
1 to 1 ½ Cups Braising Liquid
3 Japanese Sweet Potatoes, cleaned and cut into chunks (you can also use regular sweet potatoes)
Extra Virgin Olive Oil
Kosher Salt & Pepper
Lettuce Blend
Red Cabbage, chopped
4 Radishes, sliced
2 Avocados, Smashed
Cilantro, chopped
4-8 Tessemae’s Creamy Ranch To Go Pouches


My pork loin always comes tied, so cut and remove the twine, and slice the loin into four sections. Season each piece of pork with kosher salt and pepper. In a small bowl, mix together your smoked paprika, cumin, garlic powder, coriander, white pepper, and cayenne. Place your pork in the slow cooker and add your chicken bone broth and top all pieces with a generous coating of Tessemae’s BBQ sauce (1 cup). Cook for 3-4 hours on high, or until fork tender and easily shreddable (check at 3 hours). Once done, remove the pork from the slow cooker and place in a large bowl. Using two forks, shred the pork and toss with remainder of BBQ sauce and the braising liquid.

While your pork is cooking, it’s time to roast those potatoes! Preheat your oven to 450°F. Toss potatoes with olive oil, salt, and pepper. Place in a single layer on a baking sheet and roast for 35-40 minutes, or until fork tender and a little crispy.

Now for the fun part…assembly! In your to-go container place a hand-full of lettuce, a heaping pile of the shredded pulled pork, a handful of chopped red cabbage, a sliced radish, and half an avocado smashed. Sprinkle with chopped cilantro, and place a couple of lime wedges on top. When you’re ready to leave for work, grab one or two Tessemae’s Creamy Ranch To Go Pouches, and your Whole30 ready!

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