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. **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.**
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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: In fridge
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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. Saute coconut oil in the Instant Pot.
5. Sear pork loin until browned on each side
6. Add yellow onion.
7. In a small bowl, whisk together the ketchup, apple cider vinegar, chicken stock, honey, and lime juice, then pour over pork.
8. Lock lid into place and seal steam nozzle.
9. Cook on high pressure for 90 minutes.
10. Let the pressure release naturally.
11. Remove pork and shred.
12. Return to Instant Pot, set to saute and cook for an additional 5-10 minutes to thicken sauce.