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Try This Pulled Pork Recipe For Mother’s Day

If you or your mom is a type 2 diabetic, you are, hopefully, very careful about what you eat. You may limit your meat intake, but eating meat is fine as long as you avoid fatty meats, such as pork spareribs, pork sausage, bacon, and other processed meats. If, however, you have a taste for pork this Mother’s Day, look for tenderloin— which is lean— or fresh ham, canned, cured or boiled ham, and center loin chop.

Pulled pork with cabbage slaw

Pork has many health benefits. It is rich in protein and helps to keep you full longer, an important factor in weight management. Pork is also a good source of:

  • Vitamin B6 and B 12, essential for brain function and blood cell formation
  • niacin, known to lower LDL cholesterol and raise HDL. It may help prevent heart disease.
  • iron to make hemoglobin, a protein in red blood cells, and
  • zinc to strengthen your immune system

The pulled pork recipe below uses pork shoulder, which does not have as much fat as the leg. It is cooked in an Instant Pot, which is also a nice gift for mom, as it saves her time spent in the kitchen. Some recipes for pulled pork use the oven and that takes a longer time. The Instant Pot shown below can be used as a pressure cooker, slow cooker, rice cooker, steamer, sterilizer, and more. This link is an affiliate link, meaning if you click on it and make a purchase, I receive a commission.

  • Pulled Pork Ingredients:

    3 T. extra virgin olive oil, divided
    3 lbs. pork shoulder roast, trimmed and cut into 4-6 chunks
    1 t. garlic powder, divided
    Sea salt and black pepper, to taste
  • ½ medium red onion, chopped
    1 medium shallot, chopped
  • ¼ c. chicken broth
  • ¼ c. apple cider vinegar
  • 1 c. prepared BBQ sauce, divided
    Slider buns, toasted


Cabbage Slaw Ingredients:

3 c. thinly sliced red cabbage
¼ c. mayonnaise
1½ T. apple cider vinegar
1 t. ground cumin
½ t. garlic powder
Sea salt and black pepper, to taste

Directions:

  1. Press the “Sauté” button on the Instant Pot®. Add 1 tablespoon olive oil and half the pork shoulder and season with one-half teaspoon garlic powder, plus salt and black pepper, to taste. Sear until pork is browned on all sides, approximately 1-2 minutes per side, before transferring to a large, rimmed plate. Set aside.

  2. Repeat Step #2 with another tablespoon olive oil and the remaining pork and garlic powder. Season with additional salt and black pepper, as desired. Once seared, transfer to the rimmed plate with the rest of the pork and set aside.

  3. Add remaining olive oil, plus the red onion and shallot. Cook, stirring frequently, until soft, approximately 3-4 minutes.

  4. Deglaze Instant Pot® by adding the chicken broth and gently scraping the bottom of the container with a plastic spatula to loosen any browned bits. Pour in the apple cider vinegar and three-quarter cups BBQ sauce. Return the seared pork and its juices to the unit and cover, locking the lid into place.

  5. Set the pressure valve to “sealing” and select the “Manual” option on the highest setting. Adjust cook time to 50 minutes.

  6. While the pork is cooking, prepare the cabbage slaw by adding the cabbage to a large bowl. Mix the mayonnaise, apple cider vinegar, ground cumin, and garlic powder in a smaller bowl before adding to the larger bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside. 

  7. When cook time is complete, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

  8. Carefully remove lid and shred the pork with two forks. Allow the shredded pork to sit in the warm liquid for 5 minutes to soak up more flavor before serving, if desired.

  9. To serve, transfer the shredded pork with tongs to a large bowl and toss with remaining BBQ sauce. To serve, divide the shredded pork between the toasted slider buns and top with some of the cabbage slaw. Enjoy!

    Have a safe and lovely Mother’s Day weekend!