Instant Pot Pulled Pork Bowls with White Barbecue Sauce
Ingredients
- 2 lb boneless pork shoulder, trimmed and cut into 6 to 8 smaller pieces
- 1¼ tsp kosher salt, divided
- 1 Tbsp olive oil
- ½ cup low-sodium chicken broth
- 2 tsp garlic powder, divided
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¾ cup mayonnaise
- ⅓ cup white vinegar
- 1½ tsp fresh lemon juice
- 1 tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1½ (16-oz) pkg tricolor coleslaw
- Dill pickle chips (optional)
Instructions
- Heat oil in a 6-quart Instant Pot on Sauté setting. Sprinkle pork with 1 tsp salt. Cook pork in hot oil 2 to 3 minutes per side or until browned.
- Add broth, 1½ tsp garlic powder, cumin, and oregano. Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Meat/Stew for 20 to 25 minutes or until pork is very tender.
- When timer sounds, turn pot off, and release steam using Natural Release method. Remove pork and cool; shred using two forks. Return to pot.
- Meanwhile, whisk together mayonnaise, vinegar, lemon juice, ½ tsp garlic powder, ¼ tsp salt, black pepper, and, if desired, cayenne in a small bowl. Pour ¾ cup mixture into a large bowl; add slaw, and toss.
- Divide slaw among 6 bowls; top with pork. Drizzle with desired amount of remaining white sauce. Serve with pickles, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
482
|
482
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 28 | 28 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 708 | 708 |
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