Instant Pot Pulled Pork
You will love this Instant Pot Pulled Pork! Savory Boston Butt is seasoned with a delicious tomato and white wine sauce all for under 2 net carbs! This easy dinner recipe is perfect for sandwiches, wraps or keto meal prep!
Ingredients
Italian Pork
- 4 pound Boston Butt fat trimmed
- 2 teaspoons Italian seasoning
- 1 teaspoon EACH of kosher salt onion powder, garlic powder and black pepper
For the Tomato Sauce
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped celery
- 2 whole heads of garlic
- 1 15 ounce can of crushed tomatoes
- 1 cup dry white wine
- 1/4 cup pepperocini peppers
Instructions
- Combine the spices and set aside. Trim the fat from the pork and rub the spices over the meat. Turn the saute function on on your Instant Pot and add enough olive oil to lightly coat the bottom of the skillet. Sear the pork on each side until golden brown. Remove from the Instant Pot and set aside.
- Add the onion, celery and garlic to the Instant Pot. Saute for 2-3 minutes. Next, add the tomatoes and wine. Scrape the bottom to deglaze the pan.
- Add your pork back to the Instant Pot and secure the lid. Pressure cook 15 minutes per pound (60 minutes for a 4 pound butt).
- When the cooking has ended, let the machine manually release pressure for 15 minutes.
- Shred your pork, drizzle with a little bit of the juice and broil until the ends are crispy, but be sure to watch closely. Add salt and pepper to taste.
Notes
You can use the leftover juice from the Instant Pot as a marinara sauce. Just blend with an immersion blender.
Net carbs are 1.5 g per serving
Nutrition
Serving: 3/4 cup meat + 2 tablespoons tomato sauceCalories: 230kcalCarbohydrates: 1.9gProtein: 33gFat: 9.8gCholesterol: 108mgSodium: 424mgFiber: 0.4gSugar: 0.6g
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