Instant Pot Paleo & Keto BBQ Pulled Pork

17 55 438
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 4
Instant Pot Paleo & Keto BBQ Pulled Pork
Health Highlights
This is a ridiculously tasty (yet super easy!) paleo and keto bbq pulled pork!

Ingredients


1/3 cup White wine vinegar
2 tsp Olive Oil, Extra Virgin (extra virgin)
3 tsp Paprika (smoked)
2 1/2 tsp Oregano, dried
2 tsp Garlic powder
3/4 tsp Black pepper (freshly ground)
3/4 tsp Cumin (ground)
1/2 tsp Chipotle seasoning, Dean Jacob's (to taste, use any chipotle powder)
1 dash Cayenne pepper (to taste)
1 tsp Sea Salt (kosher; to taste)
1 tbsp Xylitol (or erythritol, to taste)
1 kg Pork shoulder, picnic, lean (cut into large cubes)
1 tbsp Olive Oil, Extra Virgin
1 cup Water
1 medium Navel orange
1 tsp Arrowroot flour
2 tbsp Water

Instructions


  1. Mix vinegar, olive oil, paprika, oregano, garlic, black pepper, cumin, chipotle, cayenne, and water in a small bowl. Season with salt and sweetener to taste, set aside (this will become your 'bbq sauce'!). "
  2. Pat meat dry and cut into large cubes. Season with salt and freshly ground pepper. Set aside.
  3. Set instant pot to Saute and heat up olive oil, add meat (working in batches as needed), and sear meat for 3 to 5 minutes on each side until browned. Press Cancel to turn off the heat.
  4. Add in the bbq sauce mix, water, and squeeze the orange into the mix before adding it in (yes, you want the whole orange in the mix!). Toss to combine.
  5. 'Lock lid in place, close pressure valve, and press Meat. Adjust cooking time for 30 minutes and cook. Allow pressure to release naturally (roughly 20 minutes). Remove lid, remove the meat and sieve the juice into a saucepan (this will be your bbq glaze!).
  6. Heat up the bbq sauce until it just begins to simmer. Shred meat with two forks in the meantime and set aside.
  7. Make a glaze by dissolving the arrowroot powder in water. Whisk the slurry into the sauce. Continue to simmer, whisking constantly to avoid lumps, just until desired consistency is reached (arrowroot breaks down in prolonged heat). Feel free to thin out with more water as needed, or thicken with more arrowroot (keeping in mind that your sauce will continue to thicken while cooling).
  8. Mix the pork with the glaze and serve right away with toppings of choice (e.g lettuce wraps).

Nutrition Facts

Per Portion

Calories 438
Calories from fat 194
Calories from saturated fat 57
Total Fat 21.6 g
Saturated Fat 6.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 11.0 g
Cholesterol 163 mg
Sodium 855 mg
Potassium 999 mg
Total Carbohydrate 11.5 g
Dietary Fiber 2.2 g
Sugars 3.2 g
Protein 51 g

Dietary servings

Per Portion


Fruit 0.2
Meat 2.8

Energy sources


Pygal10%405.92439182835125111.1669014748344544%460.09009539832863230.8558101161668846%292.89184126276393184.4060780912598710%44%46%CarbohydratesFatProtein
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