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Instant Pot Paleo Pulled Pork - Lunch

<p>A spiced rubbed pork roast is pressure cooked with yellow onions in a sweet and tangy marinade yielding a bounty of mouthwatering paleo approved meat to share around the table.</p>
4 Servings Recipe By

Ingredients

  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Chili Powder
  • 1/2 teaspoons Paprika
  • 1/2 teaspoons Cinnamon
  • 1 teaspoon Sea Salt
  • 2 teaspoons Black Pepper
  • 2 pounds quarter Pork Roast
  • 2 teaspoons Coconut Oil
  • 1 1/2 cups slice Onion, Yellow
  • 3 1/2 tablespoons Ketchup
  • 2/3 cups Apple Cider Vinegar
  • 2/3 cups Chicken Broth/Stock
  • 2 tablespoons Honey
  • 2 tablespoons juice Lime

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 475 Calories
  • 22g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 146mg Cholesterol
  • 837mg Sodium
  • 17g Total Carb
  • 1g Fiber
  • 12g Total Sugars (Includes 10g Added Sugars)
  • 50g Protein
  • 12 WW Freestyle

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.

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. **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 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.
  13. Let cool.
  14. Divide among the indicated number of freezer bags. Seal, label and freeze.

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
  2. Reheat in microwave until heated through.

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