Portions:
12

Serving Size:
3 ounces

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Higher Potassium
  • Gluten-free

Ingredients

  • 3 pounds pork butt (pork shoulder
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 3 tablespoons brown sugar
  • 1-1/2 cups low-sodium chicken broth
  • 1 tablespoon apple cider vinegar

Preparation

  1. Cut pork into 1/2 pound chunks.
  2. Combine all of the spices and sugar and rub on all sides of meat.
  3. Pour chicken broth into instant pot and place meat chunks inside pot.
  4. Pour any leftover spice mix (if any) and apple cider vinegar on top of meat.
  5. Lock the lid of the instant pot. Select Pressure Cook/Manual function and set timer for 60 minutes.
  6. After 60 minutes, let the pot naturally release pressure for 20 minutes (after timer has reached 60 minutes, the pot will then start counting up to 20.) Once 20 minutes have passed, release the
  7. rest of the pressure by pressing the sealing valve.
  8. Once pressure pin has dropped, carefully open the lid. Shred the pork in the pot with the juices. Serve and enjoy!

Helpful hints

  • If you like pulled pork a little crispy, you can spread pork on a cooking tray and cook at 400° F degrees for 15 minutes or until desired crispness.
  • Leftover pulled pork is a great option for pork sandwiches, tacos or enchiladas.
  • Adjust portion if you follow a lower protein diet.

Nutrients per serving

Calories 178

Protein 25 g

Carbohydrates 6 g

Fat 6 g

Cholesterol 73 mg

Sodium 292 mg

Potassium 505 mg

Phosphorus 266 mg

Calcium 33 mg

Fiber 0.9 g

Renal and renal diabetic food choices

  • 3 meat

Carbohydrate choices

1/2

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