Let’s talk about shredded meat for a second; are you a fan? Gabe and I have a serious thing for any meat that is so tender and juicy that you can pull it apart with two forks. It’s one of our favorite ways to prepare meat because A) it’s so delicious and B) it’s incredibly easy to make. This was a weirdly polarizing topic at a party we were at a while ago because some people made the absurd comment that shredded meat tastes a like bland mush to them <<insert jaw dropping GIF here>>>. So, if you are pro-shred (like us) then go ahead and continue reading for an incredibly easy and delicious recipe. If you are a weirdo who thinks it is mush-like then, well, this just isn’t the recipe for you. Maybe our tri-tip or chicken piccata would be more your style.
For this recipe we are using the Instant Pot but we’ve included instructions to make it in the slow cooker as well. The first time we made this recipe we forgot to thaw out the pork so we ended up just throwing it in the pressure cooker frozen and it came out great. You aren’t going to want to throw a frozen roast in the slow cooker though. For that method you will need a thawed roast. Enjoy the ease of this tasty recipe!
Happy Cooking!
Instant Pot Pulled Pork
Ingredients
- 3 lb boneless pork should roast
- 1 cup bone broth
- 1/4 cup coconut aminos
- 1 package shredded cabbage slaw mix
- 4 cloves garlic, minced
- 1 inch piece of fresh ginger, minced
- 2-3 cups rice for serving
- 1 TBSP avocado oil
- salt and pepper for seasoning
Instructions
- Season the pork roast with salt and pepper (roughly 1/2 tsp each). Cut into 3 equal sized chunks
- Turn the pressure cooker to "saute" mode and add the avocado oil. Once the pad is hot add the ginger and garlic and saute until fragrant (30-60 seconds)
- Add the pork roast, bone broth, and coconut aminos and set the pressure cooker to "manual" mode
- Set the time to 50-60 minutes, depending on the size of your roast, and make sure the vent is sealed. Once the time is off you can carefully move the nob to the venting position to release the pressure. The pork should shred easily at this point but if you need more time add 8-10 minutes and return the vent to seal.
- Once your pork is cooked through dump the pork and liquids into a bowl and shred the pork with two forks. Add the cabbage slaw mixture and stir to combine.
To make the rice
- Wipe out the inner pot of the pressure cooker. Depending on how much rice your family eats, pour 2-3 cups of rice into a fine mesh strainer and rinse it with water. Add it to the inner pot of the pressure cooker along with a 1:1 ratio of water (2-3 cups)
- Return the inner pot to the pressure cooker and set to manual mode. Put 3-5 minutes on the timer. We have found that white jasmine rice cooks in 4 minutes.
- When the timer goes off release the pressure and fluff your rice with a fork. If you need more time then you'll want to work in 1 minute increments.
- Serve the pulled pork and cabbage mixture over the rice.
To make with a frozen roast
- Turn the pressure cooker to "saute" mode and add the avocado oil. Once the pad is hot add the ginger and garlic and saute until fragrant (30-60 seconds)
- Add the pork roast (will not be cut into chunks or seasoned), bone broth, and coconut aminos and set the pressure cooker to "manual" mode
- Set the time to 120-135 minutes, depending on the size of your roast, and make sure the vent is sealed. Once the time is off you can carefully move the nob to the venting position to release the pressure. The pork should shred easily at this point but if you need more time add 8-10 minutes and return the vent to seal.
- Once your pork is cooked through dump the pork and liquids into a bowl and shred the pork with two forks. Add the salt, pepper, and cabbage slaw mixture and stir to combine.
To make in a crock pot
- Add the pork roast, bone broth, and coconut aminos, ginger, and garlic to the slow cooker and turn on low for 7-9 hours, depending on the size of your roast. The pork is done it is easily shredded with two forks
- Once your pork is cooked through dump the pork and liquids into a bowl and shred the pork with two forks. Add the salt, pepper, and cabbage slaw mixture and stir to combine.
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