Pulled Pork with Cranberries and Pecans
Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch. If there are any leftovers….
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 1/4cup spicy brown mustard
  • 1/2teaspoon garlic powder
  • 1/2cup coconut sugaror 1/2 teaspoon stevia
  • 1/2teaspoon Pink Himalayan saltor Celtic salt
  • 1/4teaspoon pepperfreshly ground
  • 3 1/2pounds pork shoulderboneless, trimmed of excess fat
  • 2cups onionsroughly chopped
  • 1cup cranberriesfresh
  • 3cups cabbagefinely shredded, for serving
  • 1/2cup pecanstoasted and chopped, for serving
  • 1/2cup cranberriesdried, for serving
  1. In a small bowl, combine mustard, garlic powder, coconut sugar/stevia, salt and pepper and mix well. Rub mixture on pork.
  2. Add the pork to the Instant Pot and top with onions and cranberries.
  3. Using the Manual function, adjust to high pressure and cook for 45 minutes.
  4. When time is up, allow pressure to naturally release. Transfer pork to a platter or cutting board and shred with two forks.
  5. Strain the liquid discarding the cranberries and onions. Pour the strained liquid over the pork.
  6. Serve over shredded cabbage topped with chopped pecans and dried cranberries. Enjoy!