Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Diabetic Friendly Instant Pot Pulled Pork

Prep
20 min
Cook
75 min
Total
95 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
280

2× the original author values. Recipe yield: 8 servings.

calories
560

3× the original author values. Recipe yield: 8 servings.

calories
840
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 pounds pork shoulder (pork butt) — trimmed of large hard fat; cut into 3–4 inch chunks
  • 1 tablespoon avocado oil — or olive oil, for searing
  • 0.5 medium yellow onion — sliced
  • 2 cloves garlic — smashed
  • 1.5 tablespoons smoked paprika
  • 2 teaspoons kosher salt
  • 1.5 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder — mild
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon dry mustard powder
  • 0.25 teaspoon cayenne pepper — optional, to taste
  • 1 cup low sodium chicken broth — or water
  • 2 tablespoons apple cider vinegar
  • 1 cup sugar free BBQ sauce — store-bought or homemade
  • 0.5 cup defatted cooking liquid — as needed to loosen sauce
  • 0.5 teaspoon liquid smoke — optional; go light
  • 1 teaspoon apple cider vinegar — to taste, for extra tang
  • 1 tablespoon unsalted butter — optional, for gloss and richness

Instructions

  1. Pat pork shoulder dry and cut into 3–4 inch chunks, trimming only large, hard pieces of fat.
  2. In a bowl, combine smoked paprika, kosher salt, garlic powder, onion powder, chili powder, black pepper, mustard powder, and cayenne (if using).
  3. Rub spice mix all over the pork, pressing into crevices so it adheres well.
  4. Set Instant Pot to Sauté and heat avocado oil until shimmering. Sear pork in batches until deep brown on at least one side; transfer to a plate.
  5. Add broth and apple cider vinegar, scraping up browned bits with a wooden spoon until the bottom is smooth.
  6. Stir in sliced onion and smashed garlic, then return pork and any accumulated juices to the pot, nestling into the liquid.
  7. Lock lid, set valve to Sealing, and cook on High Pressure for 60 minutes (70–75 minutes for larger pieces).
  8. Allow a 10–15 minute natural release, then vent remaining pressure and open the lid.
  9. Transfer pork to a large bowl and shred with two forks (or a hand mixer on low for 10–15 seconds).
  10. Strain cooking liquid into a measuring cup and skim off the fat.
  11. Set pot to Sauté. Add sugar free BBQ sauce, 1/4–1/2 cup defatted liquid, and liquid smoke if using; simmer until thick enough to coat a spoon.
  12. Stir in vinegar and butter to taste, then fold shredded pork into the sauce until juicy but not soupy.
  13. Serve with low-carb sides like cauliflower slaw, roasted green beans, or lettuce cups.
  14. Cool slightly, pack with some sauce, and refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth or water.

Notes

Cool to just warm, then store in shallow containers with enough sauce to keep the meat moist. Refrigerate up to 4 days or freeze 1–2 cup portions up to 3 months. Reheat gently on the stovetop with a splash of broth/water or in the microwave in short bursts. If the pork looks dry or dull after reheating, add a teaspoon of vinegar and a small pat of butter to revive shine and flavor.

Source: https://simplersavory.com/diabetic-friendly-instant-pot-pulled-pork/