Name: Pulled Pork with Cranberries and Pecans
Prep time: 15 min
Cook time: 35 min
Yield: 6 servings
Cuisine: Modern
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)

Pulled Pork with Cranberries and Pecans

By :Kellyann Petrucci

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch. If there are any leftovers....

Course

Main Course

Cuisine

Modern

Browse Category

Meat

Duration

30-60 min

Diet

Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Cabbage, Cranberries, Pork

Prep Time

15 minutes

Cook Time

35 minutes

Servings

6 servings

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

Course

Main Course

Cuisine

Modern

Browse Category

Meat

Duration

30-60 min

Diet

Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Cabbage, Cranberries, Pork

Prep Time

15 minutes

Cook Time

35 minutes

Servings

6 servings

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

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!

http://drkellyann.com/paleo-recipes

Kellyann Petrucci

Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant. Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.