Korean BBQ Pulled Pork – KIP
cauliflower rice, sugar snap peas, carrots
  • Keto Instant Pot Bundle
  • freezable, instant pot, pork
Korean bbq pulled pork
Korean BBQ Pulled Pork – KIP
cauliflower rice, sugar snap peas, carrots
  • Keto Instant Pot Bundle
  • freezable, instant pot, pork
Korean bbq pulled pork
Servings:

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
  1. 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.
  2. In a separate bag, add green onion, sugar snap peas, carrots, and cilantro. Squish around to mix.
To Cook
  1. Pour roast mixture into Instant Pot and pressure cook on high pressure for 60 minutes. Allow pressure to release naturally.
  2. Transfer the pork to a large bowl. Reserve ¼ cup of liquid from the pot and discard the rest.
  3. Shred the meat, then return it to the pot with reserved juices. Stir in the BBQ sauce and tamari.
  4. Cook cauliflower rice according to package directions
  5. Top cauliflower rice with veggies and pork. Garnish with sesame seeds.

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
  1. 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.
  2. In a separate bag, add green onion, sugar snap peas, carrots, and cilantro. Squish around to mix.
To Cook
  1. Pour roast mixture into Instant Pot and pressure cook on high pressure for 60 minutes. Allow pressure to release naturally.
  2. Transfer the pork to a large bowl. Reserve ¼ cup of liquid from the pot and discard the rest.
  3. Shred the meat, then return it to the pot with reserved juices. Stir in the BBQ sauce and tamari.
  4. Cook cauliflower rice according to package directions
  5. Top cauliflower rice with veggies and pork. Garnish with sesame seeds.
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