Instant Pot Pulled Pork
- Higher Potassium
- 12 ounces low sodium chicken broth
- 4 pounds boneless 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
- 3 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- Set the instant pot to sauté mode and pour in the chicken broth. Sauté for 5 minutes. Cut meat into 1/2 pound chunks.
- Mix together chili powder, onion powder, garlic power, paprika, cumin, black pepper and brown sugar. Rub on all sides of the 1/2 pound pieces of meat.
- Place the meat in the pot and top with any remaining rub and apple cider vinegar.
- Lock the lid into place, cancel the sauté mode and set to "pressure cook" for 60 minutes.
- After the 60 minutes cook is complete, let naturally release for 20 minutes. After 20 minutes manually release the remaining pressure.
- Once the pressure is released, remove the lid and shred the pork in the pot with the juices and enjoy.
- If you like pulled pork a little crispy, you can spread pork on a cooking tray and cook at 400° F degrees for 15 to 20 minutes or until desired crispness.
- Leftover pulled pork is a great option for pork sandwiches, tacos or enchiladas. You may also top with arugula if desired.
- Adjust portion if you follow a lower protein diet.
- Cuts of meat vary in fat content and cooking yield. The above is estimated based on testing of the recipe.
- Be sure to read the instructions for your pressure cooker. Reading all safety recommendations.
Submitted by: DaVita dietitian Tara from Michigan.
Nutrients per serving
Protein 30 g
Carbohydrates 7 g
Fat 17 g
Cholesterol 98 mg
Sodium 147 mg
Potassium 517 mg
Phosphorus 297 mg
Calcium 40 mg
Fiber 1.1 g
Added Sugar 4 g
Kidney and kidney diabetic food choices
- 4-1/2 meat
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