I don’t know about you, but I’m so ready for a Labor Day BBQ! This pulled pork recipe is SO perfect for any last minute plans (or honestly any quick dinner), because I made it in less than an hour You can make it into sandwiches, sliders, nachos, tacos, whatever!
I topped mine with homemade coleslaw, 1 tablespoon BBQ sauce (Sweet Baby Ray’s is the only choice), and jalapeños
If you’re looking for a really weird-sounding, but amazing-tasting coleslaw recipe, here’s what I used from what I had on hand: romaine lettuce (sliced thin), shredded carrots, Greek yogurt, celery seed, lime juice, stevia, and salt & pepper!
Servings: 8
Calories per serving: 284 calories
Nutrients per serving: 42g protein, 12g carbs, and 7g fat
Ingredients:
1 pork shoulder (fat trimmed)
3 tablespoon brown sugar
1 tablespoon paprika
2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon ground mustard
½ teaspoon cayenne pepper
½ teaspoon cumin
Salt & pepper to taste
½ tablespoon olive oil
1 cup low-sodium chicken broth
4 + 2 tablespoon apple cider vinegar
Directions:
1. Set instant pot to sauté mode and add olive oil. While oil is heating, mix all dry spices together and rub on both sides of the pork. Then add pork to the instant pot and brown for 3-4 mins on both sides. *If you’re not using an instant pot, brown the pork in a pan before adding to slow cooker!*
2. Cancel sauté mode. Add chicken broth and 4 tablespoon apple cider vinegar to pot, then close the lid and set to high pressure for 40 mins. Then pressure release, shred with a mixer or by hand, and enjoy! *If you’re not using and instant pot, cook in the slow cooker for 4-5 hours on high or 6-8 hours on low!*
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