Active Time: :15 Mins
Total Time: :55 Mins
Yield: :Serves 4 (serving size: 1 cup pork in sauce)
When paired with the Instant Pot, pork shoulder is foolproof and feeds a group of people on a budget. The meat melts in your mouth, while the bright green veggies and fresh lime cut the richness, making a perfect partner for pork. The whole family would love this dish—for anyone who’s not on keto, serve it over rice. Serve any leftovers in a taco topped with fresh shredded cabbage and sriracha.
- 1 tablespoon coconut oil
- 1 1/2 pound pork shoulder, cut in 1-in. pieces
- 1/2 cup coconut aminos
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 cup beef stock
- 2bay leaves
- 2 tablespoons almond flour
- 3 cups cooked cauliflower rice
- 3baby bok choy, thinly sliced
- 1/3 cup sliced scallions
- 6lime wedges
How to Make It
Set Instant Pot to “sauté” and let heat 3 to 5 minutes. Add coconut oil. Place pork in even layer in hot oil, and cook, undisturbed for 5 minutes.
Add aminos, garlic, salt, pepper, and ground ginger. Stir in stock, and add bay leaves. Press “cancel”, and secure the lid.
Cook on high pressure 22 minutes. Press cancel when complete. Carefully release pressure, and remove lid. Transfer pork to a serving dish, and cover to keep warm.
Whisk almond flour into sauce. Set to “sauté” and bring mixture to a simmer. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Pour sauce over pork; serve over cauliflower rice and bok choy. Sprinkle with scallions, and serve with lime wedges.
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