Pulled Pork with Cranberries and Pecans

By: Dr. Kellyann Petrucci

Pulled Pork with Cranberries and Pecans
Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch. If there are any leftovers....
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Duration
30-60 min
cuisine icon Diet
Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 servings, cabbage, coconut sugar, contributed, cook 35 min, cranberries, Dr. Kellyann Petrucci, garlic powder, low carb, main course, modern, onions, pecans, pepper, pink himalayan salt, pork shoulder, prep 15 min, pressure cook, spicy brown mustard

prep icon Prep Time
15 min
cook icon Cook Time
35 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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