Instant Pot AIP Pulled Pork Loaded Sweet Potatoes

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Place pork roast in the inner pot.
3. Mix together coconut oil, onion, apple, apple cider vinegar, water, ginger, turmeric, cinnamon and sea salt.
4. Pour mixture over pork.
5. Lock lid in place and seal steam nozzle.
6. Cook on high pressure for 50 minutes.
7. Natural release for 5 minutes then quick release any remaining pressure.
8. Shred the pork and add the cilantro.
9. Cut part way into each sweet potato lengthwise to open and gently smash down with a fork.
10. Divide potatoes cut sides up among baking dishes.
11. Divide pork mixture between potatoes (about 1/3 cup per potato). Be sure to spoon extra juices onto the potatoes as well.
12. Heat bacon grease in skillet over medium heat.
13. Toss the kale into the bacon grease and fry until dark green and crispy.
14. Drain kale on a paper towel.
15. Top potatoes with bacon and kale.
16. Bake, uncovered, at 350 degrees for 20 minutes until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Divide pork among half of the indicated number of gallon bags.
2. Mix together coconut oil, onion, apple, apple cider vinegar, water, ginger, garlic, turmeric, cinnamon and sea salt.
3. Pour mixture over pork.
4. Divide sweet potatoes among the other half of the indicated number of gallon freezer bags.
5. Heat bacon grease in skillet over medium heat.
6. Toss the kale into the bacon grease and fry until dark green and crispy.
7. Drain kale on a paper towel.
8. Divide kale and bacon among the indicated number of pint freezer bags.
9. Place one pint bag inside each gallon bag.
10. Label and freeze all bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Prep from frozen
2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
3. Place frozen pork roast in the inner pot.
4. Lock lid in place and seal steam nozzle.
5. Cook on high pressure for 50 minutes.
6. Natural release for 5 minutes then quick release any remaining pressure.
7. Shred the pork and add the cilantro.
8. Cut part way into each sweet potato lengthwise to open and gently smash down with a fork.
9. Divide potatoes cut sides up among baking dishes.
10. Divide pork mixture between potatoes (about 1/3 cup per potato). Be sure to spoon extra juices onto the potatoes as well.
11. Top potatoes with bacon and kale.
12. Bake, uncovered, at 350 degrees for 20 minutes until heated through.