Instant Pot Pulled Pork with Dill Cream Sauce and Greens

 

Instant Pot Pulled Pork with Dill Cream Sauce and Greens

 

Instant Pot Pulled Pork with Dill Cream Sauce and Greens

Instant Pot Pulled Pork with Dill Cream Sauce and Greens

 

Today’s recipe for Instant Pot Pulled Pork with Dill Cream Sauce and Greens is super easy and perfect for busy nights. This recipe is absolutely exquisite and can be made via 3 cooking options, which include in the oven, in a slow cooker or my favorite the Instant Pot AKA electric pressure cooker. Pressure cooking cuts down the cooking time by 5 hours and the results are equally delicious. What I enjoy about this recipe is the dill sauce that will end up coating the pork. The sauce on its own might taste just a tab bit salty, but once on the pork it becomes just the right amount. My favorite way to serve this pork is in some sort of wrap with a few sprigs of greens for added freshness and crunch.

Instant Pot Pulled Pork with Dill Cream Sauce and Greens

Instant Pot Pulled Pork with Dill Cream Sauce and Greens
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Ingredients

  • 1 3-4 lb pork roast or boneless pork shoulder
  • 1 can full fat coconut milk
  • 1 Tbs dried dill
  • 1 tsp dried ground garlic
  • 2 tsp finely ground sea salt
  • 1-2 Tbs nutritional yeast optional, adds a cheesy flavor
  • Tortillas or wraps of choice I used Julian Bakery Paleo Wraps Gluten Free Coconut Wraps
  • Greens such as baby kale greens, sprouts, spinach, lettuce

Instructions

Pork Cooking Methods:

  1. Electric Pressure Cooker/Instant Pot: place pork along with 1 cup of water in the pressure cooker and seal the lid. Press the button for "Meat/Stew" and cook on high pressure for 60 minutes. After cooking, make sure the internal temperature of the thickest part of the pork reaches 170 F.

  2. Oven: preheat to the oven 300 F. Place pork along with 1 cup of water in a oven safe baking dish and bake for 6 hours or until internal temperature of the thickest part of the pork reaches 170 F.
  3. Slow Cooker: , place the pork in the slow cooker with 1 cup of water, cover with the lid and cook on high for 5-6 hours or until internal temperature of the thickest part of the pork reaches 170 F.

Making the Sauce and Putting it All Together:

  1. Meanwhile, in a medium sized bowl, combine all ingredients using a whisk. Add nutritional yeast if desired and add more salt if needed.
  2. Pour into a mason jar or airtight container and refrigerate until needed.
  3. Once the pork is done cooking, allow it to cool slightly before shredding.
  4. Transfer pork to a bowl and toss with the garlic dill coconut sauce to coat in a nice even layer. Note that all the cream sauce may not be used. Refrigerate until needed.
  5. Serve in tortillas with choice with greens. I used coconut wraps and baby kale greens.

 

 

Instant Pot Pulled Pork with Dill Cream Sauce and Greens

 

Instant Pot Pulled Pork with Dill Cream Sauce and Greens

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