Instant Pot Chipotle Pulled Pork Salad Bowl
Servings: 4
Calories: 388kcal
Ingredients
- 1 1/2 lb pork butt
- 3/4 cup low sodium chicken broth
- 3 chipotle peppers in adobo , plus 1 tbsp sauce
- 1/2 medium onion , diced
- 3 cloves garlic , sliced
- 1/2 tbsp olive oil
- 1 tsp Flavor God Spicy Everything seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp oregano
Bowl Ingredients
- 3 romaine lettuce hearts, sliced
- 1 cup low sodium black beans, rinsed and drained
- 1 cup pico de gallo (I used Whole Foods)
- 1/2 cup guacamole (I used Whole Foods)
- 1/2 cup plain non-fat Greek yogurt
- 4 small radishes, thinly sliced or julienned
- Cilantro and quartered limes for garnish
Instructions
- (Optional) Brine pork butt overnight in a 1-2 quarts of water with 1/2 cup kosher salt dissolved into the water. Replace some of the water with apple juice for added sweetness (don't worry about exact measurements). Remove pork but from brine, rinse and pat dry.
- Rub the pork butt with Flavor God, sea salt, pepper, cumin, garlic powder and oregano on all sides.
- Heat Instant Pot to saute. Add olive oil, then sauté onion and garlic until fragrant. Add pork butt and brown on all sides. Turn off Instant Pot and remove pork butt to a plate.
- Add chicken broth, chipotles and adobo sauce and mix. Return pork butt to the Instant Pot, close the lid and pressure cook on high the Meat/Stew setting for 50 minutes, followed by natural release. (You can also do this for 6-8 hours in a regular slow cooker.)
- Remove pork and shred with two forks. Return to Instant Pot to mix with juices before serving.
- Arrange salad bowls with lettuce, pulled pork, black beans, pico de gallo, guacamole, Greek yogurt and garnishes before serving.
Nutrition
Calories: 388kcal | Carbohydrates: 20g | Protein: 43g | Fat: 16g | Cholesterol: 103mg | Sodium: 511mg | Fiber: 5g | Sugar: 4g