Ingredients
Prep
- 2 lb Pork Roast
- salt and pepper to taste
- 2 t paprika
- 2 t garlic powder
- 2 t onion powder
- 1/2 C water
- 1/4 C apple cider vinegar
- 1/4 C chopped green onion
- 2 C sugar snap peas
- 1/2 C matchstick carrots
- 1/4 C chopped cilantro
On Cooking Day
- 1/4 C low carb BBQ Sauce
- 2 T tamari
- 2 bag cauliflower rice
- 1 t sesame seeds
Instructions
To Assemble
- Cut pork roast into 2-3 chunks. Add to large zipper bag. Add next 6 ingredients (through apple cider vinegar). Press to seal and squish around to mix.
- In a separate bag, add green onion, sugar snap peas, carrots, and cilantro. Squish around to mix.
To Cook
- Pour roast mixture into Instant Pot and pressure cook on high pressure for 60 minutes. Allow pressure to release naturally.
- Transfer the pork to a large bowl. Reserve ¼ cup of liquid from the pot and discard the rest.
- Shred the meat, then return it to the pot with reserved juices. Stir in the BBQ sauce and tamari.
- Cook cauliflower rice according to package directions
- Top cauliflower rice with veggies and pork. Garnish with sesame seeds.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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