Freeze For Later Cooking Day 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. In a small bowl, combine cumin, onion powder, garlic, chili powder, paprika, cinnamon, sea salt, and pepper.
2. 4339797 Upgrade to a paid membership 57473 to unlock all instructions 29041
3. 2019504 Upgrade to a paid membership 23623 to unlock all instructions 83217
4. 3853773 Upgrade to a paid membership 50422 to unlock all instructions 3663
5. 5802550 Upgrade to a paid membership 48999 to unlock all instructions 51759

Upgrade to a paid membership to unlock all recipe instructions

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. Prep from frozen
2. 6363661 Upgrade to a paid membership 21210 to unlock all instructions 24395
3. 3369875 Upgrade to a paid membership 70902 to unlock all instructions 30147
4. 9158946 Upgrade to a paid membership 86622 to unlock all instructions 99709
5. 4879607 Upgrade to a paid membership 74039 to unlock all instructions 42541
6. 257396 Upgrade to a paid membership 26152 to unlock all instructions 33697
7. 2711972 Upgrade to a paid membership 57805 to unlock all instructions 3611
8. 158960 Upgrade to a paid membership 86703 to unlock all instructions 14133

Upgrade to a paid membership to unlock all recipe instructions

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. In a small bowl, combine cumin, onion powder, garlic, chili powder, paprika, cinnamon, sea salt, and pepper.
3. Season meat liberally with spices, rubbing to coat.
4. Sear pork loin until browned on each side, using a small amount of coconut oil.
5. Add yellow onion.
6. In a small bowl, whisk together the ketchup, apple cider vinegar, chicken stock, honey, and lime juice, then pour over pork.
7. Lock lid into place and seal steam nozzle.
8. Cook on high pressure for 90 minutes.
9. Let the pressure release naturally.
10. Remove pork and shred.
11. Return to Instant Pot, set to saute and cook for an additional 5-10 minutes to thicken sauce.