Pulled Pork with Cranberries and Pecans
| By : |
Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch. If there are any leftovers....
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
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Ingredients
- 1/4 cup spicy brown mustard
- 1/2 teaspoon garlic powder
- 1/2 cup coconut sugar or
1/2 teaspoon stevia - 1/2 teaspoon Pink Himalayan salt or Celtic salt
- 1/4 teaspoon pepper freshly ground
- 3 1/2 pounds pork shoulder boneless, trimmed of excess fat
- 2 cups onions roughly chopped
- 1 cup cranberries fresh
- 3 cups cabbage finely shredded, for serving
- 1/2 cup pecans toasted and chopped, for serving
- 1/2 cup cranberries dried, for serving
Ingredients
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Instructions
- In a small bowl, combine mustard, garlic powder, coconut sugar/stevia, salt and pepper and mix well. Rub mixture on pork.
- Add the pork to the Instant Pot and top with onions and cranberries.
- Using the Manual function, adjust to high pressure and cook for 45 minutes.
- When time is up, allow pressure to naturally release. Transfer pork to a platter or cutting board and shred with two forks.
- Strain the liquid discarding the cranberries and onions. Pour the strained liquid over the pork.
- Serve over shredded cabbage topped with chopped pecans and dried cranberries. Enjoy!
