Category: Lower Carb or Keto

BRING MEAT TO ROOM TEMP BEFORE COOKING

We love this with Cole Slaw on the Sandwich. Link here .Coleslaw . Or a few sides here .Potato Salad and Mac Salad at the same time IP Mac Salad sweet IP Mac n Cheese IP Baked Beans IP or Baked Beans, Simple..Oven or IP

This Recipe works for all sizes of Pork Shoulder or Butt. You are going to cut the Roast….3-7 lbs… into large pieces and rub with a Dry Rub. If the Roast has a Bone, you can quickly Broil it to add some flavor or just toss it in with the seared Meat. I make my own Dry Rub, but you can get a Recipe for one on line.
I use a couple Tbsp of the mixed Spices.

The Spices are basic…Chili powder, Cayenne, Salt, Pepper, Garlic, Italian Seasoning, Paprika, Celery powder or seed…a touch of Sugar.
Coat it all really well. You can use a Plastic Bag….then either Marinade it over Night or not.

1/2 -3/4 c Apple Juice or Water 1 tsp Reduced Sodium Better than Bullion Chicken
2 tsp Apple Cider Vinegar, ( helps with tenderization. Or You can use Wine, or Chicken Broth with 1 tsp acv..).

1 tsp Liquid Smoke

1 tsp Dark Soy Sauce

1/2 Sweet Onion Sliced thin

Use a separate Frying Pan to Sear all of the Meat pieces until well Browned on all sides, the longer you Sear it the better this turns out, so get it nice and brown.. (about 15-20 min total on Medium) See Pics at the Bottom.

Add the Onion to the bottom of the Inner Pot. Add the rest of the Ingredients to the Pot, and then add Seared Pork pieces to the Pot. Bone included ( you can quickly season and Broil for even more flavor). Deglaze the Pan with the juice or water. Add the juice to the Meat.
Put the lid on, press Manual or Pressure Cook and the timer +- to 25 min. Let the pot fully NPR 30 min. OR 45 min and 15 min NPR.
*NOTE: [IF your doing a 10 lb roast, increase time to 30 min manual with full 30 min NPR].
Transfer the Meat out of the Liquid into a bowl. You will use some of it for the dipping Sauce. Save the rest to make Beans or something later.
Shred Meat with two Forks.
Don’t use a Mixer on this one, it will pulverize it!.

I like to make a hot dipping sauce with juice, sugar, garlic, vinegar and hot sauce. Going to do that now!

FOR THE HOT DIPPING SAUCE :

2 cups Pork Juice.
1/2 c Apple Cider Vinegar.
6 Tbsp Brown Sugar or Sugar in the Raw.
3 Tbsp Tobasco Sauce.
6 cloves Garlic minced.
Mix and Taste, adjust to taste.
Add About 1/2- 1 cup of this juice back into the meat before serving.
Serve about 1/3 c each In a small bowl to dip Sandwich in.

The total cook time, if you add the 10 min that the pot needs to come to pressure, and the cook time, (25-30 min) plus the NPR time, (20-30)then your at just over an hour, sooooo…In a perfect world, if you add that time to another hour plus some to bring the roast to room temp before cutting it up, seasoning and sear times to that… your total time to create the Pulled Pork is about 2 1/2 hrs.

As you can see below in the pictures from this batch, the longer you sear the Meat, the better it will turn out, so if you have time, spend the few minutes on the front end getting that nice color on the Meat.

One Pot Meal, with Potatoes and Butternut Squash. Most of the Veggies that are cooked in with the Roast on the Bottom can be blended up into the gravy.

As with all meats, bring it to room temperature before cooking. It helps to keep the juices in to prevent dryness.

Every time I make a Pot Roast, I’m like… “Ohhhh! best one yet!” But this one…absolutely best one yet!

You will notice, I use very little Water/Liquid. This is because…rather than use boxed Broths…, I “sacrifice” the Onions and other Veggies that create a ton of Broth on their own, (which by the way, are also ingredients in those boxed, pre made broths). We don’t always eat those, we have others. You can Vitamix blend them into that broth to make fantastic gravy, or save them for Soup or Stew another time. You will be shocked at almost 6 cups of Broth at the end.
It does take about 10 min or so to sear the Meat well but total time start to finish is like 1 hr and 15 min total. (10 min to sear, 10 min to come up to pressure 25min to cook, and 30 min npr. Not bad!?)

Your going to cut the Roast into 3 and season it well and then Sear in Extra Virgin Olive Oil well on all sides, About 3-5 min per front and back. Less on the sides.

You will need:

3 lb Chuck Roast.
1/2 lg Sweet Onion, about 2 c coarse chopped.
2 regular Carrots chopped in 2” pieces.
2 ribs Celery cut in 2” pieces.
1 Tbsp of Shriracha Catsup *Optional. You can use plain catsup if you want or skip it. Your choice.
1/2 tsp Italian Seasoning.
1 Tbsp Lower Sodium Better than Bullion Chicken.
2 tsp regular Better than Bullion Mushroom.
Use 3/4 c of Beef Broth with 1 tsp apple cider Vinegar OR use the wine and water below.
1/2 c Red Wine and 1/4 c water-( vinegar or wine tenderizes and adds a richness like Beef Bourguignon and tenderizes) so if you don’t like Wine, substitution…Chicken Broth and 1 tsp Apple Cider Vinegar.

TO BE PUT ON TOP:
1 large Potato quartered (You can use more).
1/2 Butternut Squash quartered (More if desired)

FOR THE GRAVY:
1/2 c flour for slurry.
1/2 c milk
Mix Flour and Milk together well and set aside.

[Second option for the Slurry: you can use 1:1 cornstarch to water if you prefer it to flour and milk. So 3-4 Tbsp Cornstarch to the same amount of water. Stir well.]

DIRECTIONS:
Cut the roast in like 3 pieces and season all sides well with Johnnies Seasoning and Montreal Seasoning .
On Med HI heat, heat a large frying pan with oil in it , and sear the seasoned meat as shown above. Get it nice and browned.
Drain all but 2 tbsp fat in the pan. Pour the following liquid in the pan to deglaze.
Meanwhile….. add everything except the meat and liquid to the pot.
Add the Roast back in the pot on top of the veggies.
Deglaze the pan with the liquid, and pour it over the veggies and roast.
Set Lotus steamer on the meat with the potato and Squash on it.
Put the lid on, and Vent to Sealing. 
Set manual 22 min.
NPR for 30 and QR the rest out.
Take lotus steamer out, set aside and potatoes in bowl and mash with a fork and add 2 tbsp butter and some heated cream. Set aside.
Pull the meat and set aside.
Use slotted spoon to get the carrot onion and celery out. You will be left with the broth for the Gravy.

Whisk the flour and milk together for the slurry.
Turn the pot off, and back on to sauté “More”. While stirring, add the slurry slowly to the broth and stir quickly, allow to thicken for 4-5 minutes.