Pulled Pork with Cranberries and Pecans


  • 1/4 cup spicy brown mustard
  • 1/2 teaspoon garlic powder
  • 1/2 cup coconut sugar
  • 1/2 teaspoon Pink Himalayan salt
  • 1/4 teaspoon pepper
  • 3 1/2 pounds pork shoulder
  • 2 cups onions
  • 1 cup cranberries
  • 3 cups cabbage
  • 1/2 cup pecans
  • 1/2 cup cranberries
  • In a small bowl, combine mustard, garlic powder, coconut sugar/stevia, salt and pepper and mix well. Rub mixture on pork.
  • Add the pork to the Instant Pot and top with onions and cranberries.
  • Using the Manual function, adjust to high pressure and cook for 45 minutes.
  • When time is up, allow pressure to naturally release. Transfer pork to a platter or cutting board and shred with two forks.
  • Strain the liquid discarding the cranberries and onions. Pour the strained liquid over the pork.
  • Serve over shredded cabbage topped with chopped pecans and dried cranberries. Enjoy!
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