Recipe Time: BBQ Pork With Green Apple Slaw
Nothing says summer like BBQ! And when it gets so dang hot (90s in Denver the last few weeks), I love recipes that don’t heat up my house.
Instant Pot BBQ Pork
This Whole30, Paleo recipe is adapted from RealSimpleGood.com. Denver folks, I buy pork shoulder from Marczyk’s (Niman Ranch ) or from Pete’s Grocery, sourced locally. Ask for bone-in if they have it, as bones add to the flavor and nutrition. (See notes if you’re using a traditional slow cooker.)
INGREDIENTS
For the pork
· 2 T coconut oil
· 4 lbs. bone-in pork shoulder
· 1 tsp. sea salt
· 1 T ground pepper
· 1 T garlic powder
· 1 T onion powder
· 1 T chili powder
· 1 T smoked paprika
· 2 C chicken bone broth (if you use regular stock, skip the salt above)
For the BBQ sauce:
· 1/4 C tomato paste
· 4-6 dates, soaked for 10-15 minutes in warm water to soften
· 2 tsp. garlic powder
· 2 tsp. chili powder
· 1/2 C coconut aminos
INSTRUCTIONS
Pork:
Place seasonings in a small bowl and mix well.
Cut the roast into 4-6 roughly equal pieces so it fits easily into Instant Pot. Rub the meat with spices. Add the pork to the Instant Pot, and pour in the broth.
Cook for 70 minutes on the manual setting, vent closed. (Using a regular slow cooker? (Follow above instructions, then set on low for 6-8 hours.)
Sauce:
While the pork cooks, make your sauce. Place all sauce ingredients in a blender or food processor (or use an immersion blender) and mix until smooth. Add a bit of water if needed to thin it out. Set aside.
Once the pork is finished cooking, release the pressure naturally (10-15 minutes). Remove the meat with tongs and place pieces on a cutting board to shred with forks. Pour the sauce over the pork and mix it in, then serve.
Serves 8
Green apple coleslaw
Tangy and a wee bit sweet, the combination of cabbage, Granny Smith apples and almonds is scrumptious and pairs perfectly with BBQ.
INGREDIENTS
For the dressing:
· 1/3 C avocado oil mayonnaise (I use Primal Kitchen brand)
· 2 T fresh lemon juice (about 1 small lemon)
· 1 T honey
· Pinch of sea salt
· ¼ tsp. ground black pepper
For the slaw:
· 1 head green cabbage (or half green and half purple), thinly sliced
· 2 small or 1 large Granny Smith apple(s), cored and sliced into matchstick size pieces
· 3/4 C (or more!) fresh chopped cilantro
· 1/2 C slivered almonds
INSTRUCTIONS
In a small bowl, whisk together ingredients for the dressing.
Add the cabbage, apples, cilantro and almonds to a large bowl, then pour the dressing on. Toss to combine and serve.
Great side dish with BBQ pulled pork.
Serves 6
(P.S. if you look carefully at the photo you’ll spy Japanese sweet potato. I can’t get enough of these. I simply roasted it then cut into slices. Other ideas if you seek some wholestarch on the side: quinoa, rice or regular potatoes.)
