AuthoremilynealCategory

Yields6 Servings

 3 lbs pork shoulder
 1 tsp sea salt
 1 tsp ground pepper
 1 tsp garlic powder
 1 tsp chili powder
 1 tsp smoked paprika
 2 cups chicken stock
 ¼ cup tomato paste
 6 dates, soaked for 10-15 minutes in warm water to soften
 2 garlic powder
 1 tsp chili powder
 ½ cup coconut aminos (gluten free soy sauce)
 16 oz chopped cole slaw

1

1. Place pork in Instant Pot. Add spices and chicken stock. Cook for 90 minutes on manual setting.

2. Allow steam to release naturally.

3. In a bowl, combine tomato paste, dates, garlic powder, chili powder and coconut aminos.

4. Once the pork is done, shred with two forks. Pour BBQ sauce over the top.

5. Serve with cole slaw.

Ingredients

 3 lbs pork shoulder
 1 tsp sea salt
 1 tsp ground pepper
 1 tsp garlic powder
 1 tsp chili powder
 1 tsp smoked paprika
 2 cups chicken stock
 ¼ cup tomato paste
 6 dates, soaked for 10-15 minutes in warm water to soften
 2 garlic powder
 1 tsp chili powder
 ½ cup coconut aminos (gluten free soy sauce)
 16 oz chopped cole slaw

Directions

1

1. Place pork in Instant Pot. Add spices and chicken stock. Cook for 90 minutes on manual setting.

2. Allow steam to release naturally.

3. In a bowl, combine tomato paste, dates, garlic powder, chili powder and coconut aminos.

4. Once the pork is done, shred with two forks. Pour BBQ sauce over the top.

5. Serve with cole slaw.

Instant Pot pulled pork with cole slaw