Instant Pot Pulled Pork with Kumquat Chutney
Prep time
Cook time
Total time
Recipe type: Instant Pot
Serves: 6-8
Ingredients
- 2½-3 pounds pork shoulder
- 2 tablespoons solid cooking fat
- 2 cups kumquat chutney*
- 1 cup orange balsamic reduction**
- ¼ cup coconut aminos
- 2 teaspoons ground ginger
- ¼ cup fresh sage leaves (optional)
- Salt to taste
Instructions
- Wash the pork shoulder and pat dry.
- Press "Sauté" button on the instant pot and heat the cooking fat.
- Place the pork shoulder in the instant pot and brown on both sides, 2 to 3 minutes per side.
- While the pork shoulder is browning make the sauce. in a medium bowl, whisk together the kumquat chutney with balsamic reduction, coconut aminos, ground ginger, and sage leaves, if using.
- Pour the sauce over the roast and cancel the sauté function.
- Close the lid, choose "Slow Cooker" option, and cook for 5 hours turning once midway. To use a pressure-cooker function, press "Manual" button for high pressure and set cooking time to 60 minutes. Once the time is up, allow the pressure to release naturally.
- Remove the shoulder from the instant pot and shred by using two forks.
- Press "Sauté" button to reduce the sauce and cook for 5 minutes or until the sauce thickens. Remove from heat and pour over shredded pork.
- Serve and enjoy!
Notes
*My chutney is quite chunky and not too sweet, therefore if you use finer and/or sweeter chutney, reduce the amount to 1 cup.
**You can replace the ready-made orange balsamic reduction with ½ cup balsamic vinegar, ½ cup orange juice and 1 tablespoon of finely grated orange zest.
**You can replace the ready-made orange balsamic reduction with ½ cup balsamic vinegar, ½ cup orange juice and 1 tablespoon of finely grated orange zest.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-instant-pot-pulled-pork-kumquat-chutney/