BBQ Pulled Pork and Coleslaw

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What You Need:

For the Pulled Pork:

  • 5 lb bone in pork shoulder (Boston butt)

  • 1 tbsp avocado oil

  • 1 small yellow onion, roughly chopped

  • 10 cloves garlic, roughly chopped

  • 1 bottle mustard bbq sauce (The New Primal)

For the Coleslaw:

  • 2 bags of pre-shredded coleslaw mix

  • 1 cup light tasting olive oil

  • 1 egg

  • 2 tbsp apple cider vinegar, separated

  • 2 tsp coarse salt

  • 1 tsp powdered mustard

  • 1 tsp dried oregano

  • 1 tsp coriander

  • 1 tsp garlic powder

What To Do:

For the Pulled Pork:

  • Turn instant pot to sauté mode and add avocado oil, onions, and garlic

  • Cook, stirring frequently until onions and garlic are a golden color and starting to caramelize

  • Add the pork shoulder to the IP, and briefly sear on all sides. The goal is to get each side just a little browned, so about 30 seconds per side.

  • After browning all sides, arrange the pork shoulder in the IP such that the “fatty side” is facing up

  • Pour entire bottle of mustard bbq into IP, being sure to coat the entire pork shoulder

  • Turn off sauté mode and set IP to pressure cook for 4 hours

  • When done, let steam naturally release

  • Using a slotted spoon, remove all meat, onions, and garlic

  • Using two forks, pull the pork while mixing in the onions and garlic

  • Top with additional mustard bbq sauce if desired

For the Coleslaw:

  • Place the pre-shredded coleslaw mix into a large bowl. If you prefer to make your own coleslaw mix, simply shred green and red cabbage as well as some carrots

  • Using a tall mason jar or cup wide enough to submerge an immersion blender in, pour in one cup of the light tasting olive oil. You can also use avocado oil if you prefer. Do not use regular olive oil, the taste will be off

  • Crack open the egg and it in with the light olive oil

  • Add 1 tablespoon of apple cider vinegar

  • Add all remaining dry spices and salt, listed above

  • Submerge your immersion blender into the jar such that it is touching the bottom

  • Turn the immersion blender to high and very slowly lift it up towards the top of the jar. Continue to slowly lower and lift the immersion blender, continuing this motion until all ingredients have combined and are a thick mayonnaise-like consistency

  • Scoop out all of the sauce and pour into the bowl with the coleslaw mix

  • Add an additional tablespoon of apple cider vinegar to the bowl

  • Mix thoroughly to coat all of the coleslaw mix with the sauce

  • Serve and enjoy! I added a side of roasted sweet potatoes to my plate and I highly recommend that combo!


This recipe is Whole30/Paleo