Keto Instant Pot® Barbecue Pulled Pork
1.4g
Net Carbs
33.3g
Protein
10.4g
Fat
0.6g
Fiber
242
Calories
Ingredients:
- 1/2 teaspoon Salt
- 64 ounces Pork Loin Roast
- 3 teaspoons Garlic Powder
- 2 teaspoons Chili powder
- 3 teaspoons Cumin seed, ground
- 1 tablespoon Onion powder
- 1 tablespoon Olive Oil
- 1 cup Beef broth, bouillon, consomme
- 1/3 cup Cider Vinegar
- 1/2 teaspoon Ground Mustard
- 2 teaspoons Black Pepper, ground
- 2 tablespoons Tomato Paste, canned
- 3 teaspoon(s) Swerve Sweetener, Brown
- 1/2 teaspoon Allspice, ground
Directions:
- In a small bowl, combine the cumin, garlic powder, onion powder, sweetener, chili powder, pepper, salt, mustard, and allspice. Cut the roast into roughly 2-inch cubes (removed from bone, if needed). Rub the spice mix over all surfaces of the pork roast cubes.
- Set the Instant Pot® to sauté mode and let warm. Once hot, swirl in the oil and working in batches, brown all sides of the roast cubes, about 2 minutes per side. Remove browned pork to a plate and turn off the Instant Pot®.
- In a small bowl, mix together the broth, vinegar and tomato paste. Add to the instant pot and scrape up any browned bits from the bottom. Add the meat and any accumulated juices back to the pot, and set for pressure cooking on high for 40 minutes. Allow a natural pressure release for 10 minutes and then manually release the remaining pressure.
- Remove the pork to a cutting board and use forks to pull the pork apart. Set the Instant Pot® back to sauté and allow the juices to simmer and reduce for about 10 minutes. Add ½ cup of the reduced juices back to the pulled meat and serve. Each serving is about ½ cup pulled pork.
Use this recipe as a protein base for any meal. For dinner, mix the meat with sugar-free barbecue sauce and serve with a side salad and a serving Cauli Mac and Cheese. For lunch, use in a bowl along with riced cauliflower and cherry tomatoes with a dollop of Sriracha mayonnaise. As a snack, fold ½ serving into a slice of cheese, with some cucumber slices on the side. Or make into tacos using a lettuce leaf or low carb tortilla as a shell and topping with green chili, sour cream and cheddar cheese.
