Instant Pot Paleo Pulled Pork - Dump and Go Dinner
4
Servings
15
Ingredients
0
Comments
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.
4
Servings
15
Ingredients
0
Comments
Ingredients
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Chili Powder
- ½ teaspoons Paprika
- ½ teaspoons Cinnamon
- 1 teaspoon Sea Salt
- 2 teaspoons Black Pepper
- 2 pounds quarter Pork Roast
- 1 ½ cups slice Onion, Yellow
- 3 ½ tablespoons Ketchup
- ⅔ cups Apple Cider Vinegar
- ⅔ cups Chicken Broth/Stock
- 2 tablespoons Honey
- 2 tablespoons juice Lime
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- In a small bowl, combine cumin, onion powder, garlic, chili powder, paprika, cinnamon, sea salt, and pepper.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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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.
- **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.**
- In a small bowl, combine cumin, onion powder, garlic, chili powder, paprika, cinnamon, sea salt, and pepper.
- Season meat liberally with spices, rubbing to coat.
- Sear pork loin until browned on each side, using a small amount of coconut oil.
- Add yellow onion.
- In a small bowl, whisk together the ketchup, apple cider vinegar, chicken stock, honey, and lime juice, then pour over pork.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 90 minutes.
- Let the pressure release naturally.
- Remove pork and shred.
- Return to Instant Pot, set to saute and cook for an additional 5-10 minutes to thicken sauce.