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Instant Pot BBQ Pulled Pork Lettuce Cups with Tangy Cabbage Slaw
PORK17Ingredients
3Hours
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Description
This recipe is courtesy of Chelsey Amer Nutrition.
Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. brown sugar (or coconut sugar)
- 4 tsp. chili powder
- 4 tsp. smoked paprika
- 2 tsp. garlic powder
- 2 tsp. dried oregano
- 2 tsp. dried thyme
- 1/2 tsp. cayenne pepper
- 2 tsp. salt
- 1 tsp. black pepper
- 8 lb. boneless pork shoulder (6-8 lb., or use pork butt or tenderloin roast, excess fat trimmed)
- 2 Tbsp. oil
- 1 1/2 cups barbecue sauce (divided)
- 6 Tbsp. apple cider vinegar
- 12 cups red cabbage (shredded)
- 1/2 cup plain Greek yogurt
- 2 Tbsp. Dijon mustard
- 1 1/2 tsp. honey (optional)
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Directions
- Create pork spice rub by combining sugar, chili powder, smoked paprika, garlic powder, dried oregano, cayenne pepper, salt, and pepper in a small bowl. Set aside.
- After trimming the excess fat off of the pork, cut pork butt/shoulder/tenderloin into 3 pieces. Rub half of the spice rub all over the pork. Cover the pork and refrigerate for an hour or overnight.
- Add oil to Instant Pot and turn on sauté. Once oil is hot, brown all sides of the pork, about 1-2 minutes on each side. You may have to work in batches if all pork doesn’t fit on the bottom of your Instant Pot. Once browned, remove pork and set on a clean plate. Turn off Instant Pot.
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