Adapted from a Instant Pot recipe by Food Network Kitchen, my version is low carb and served with a side of Quick Mashed Cauliflower and some broccoli with a squeeze a lemon.
Basic Pulled Pork (low carb)
Yield: 8 servings // 335 calories, 1 net carb
Quick Mashed Cauliflower: 228 calories, 4 net carbs
1 tablespoon Swerve brown “sugar” sweetener
1 tablespoon smoked paprika
1 teaspoon chipotle powder
2 teaspoons mustard powder
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground pepper
One 4-pound boneless heritage pork shoulder (trim excess fat and cut into 6 pieces)
2 teaspoons extra virgin olive oil
3/4 cup pasture-raised chicken bone broth
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
2 tablespoons Swerve brown “sugar” sweetener
2 cups pasture-raised chicken bone broth
PREPARE THE RUB
Combine paprika, mustard powder, cumin, 1 tablespoon Swerve brown sweetener, 2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
BROWN THE MEAT
Turn the Instant Pot (see Note, at bottom) to the high sauté setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot to the warm setting, remove the pork and transfer to a plate. Note: I sometimes brown the meat and make the sauce in a large skillet because it’s easier than working in a deep pot.
MAKE THE SAUCE & PRESSURE COOK
Whisk 3/4 cup broth into the drippings. Add the vinegar, tomato paste, 2 tablespoons Swerve brown sweetener, and 2 cups broth—whisk until combined. Add the pork back to the pot (and the sauce, if you made it in a skillet). Follow the manufacturer’s guide for locking the lid—making sure the steam release knob is in the “sealing” position. Set to pressure cook on high for 1 hour.
STOP THE PRESSURE COOKING
After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release (use a wooden spoon on the steam release knob to keep your hands away from the steam) and wait until the quick release cycle is complete. Careful of any remaining steam—silicone mitts are helpful—unlock and remove the lid and transfer the pork to a large bowl.
REDUCE THE COOKING LIQUID
Switch the Instant Pot to the normal sauté setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing, use a ladle to remove any fat that rises to the top. Season to taste with salt.
MAKE THE MASHED CAULIFLOWER & STEAMED BROCCOLI
While the sauce is reducing, Use two forks to shred the pork in to small shreds or chunks. Make Quick Mashed Cauliflower and steam the broccoli. Keep warm or give it a little boost in the microwave just before serving.
Add two-three cups of the reduced cooking liquid to the shredded pork and season with salt and vinegar to taste.
Serve with plenty of low carb barbecue sauce, as well as the mashed cauliflower and lemon-broccoli.