So, this was a happy accident…
The plan was to make plain old BBQ Pulled Pork for Cooking Club. Super easy, super tasty… but NOT super fast. It takes hours in the slow cooker and is one recipe I always start way before Cooking Club begin.
Unfortunately, there were issues with my grocery delivery and the pork didn’t arrive until after Cooking Club started, which meant we had no time for the slow cooker.
I went looking for a pork recipe for the Instant Pot and found a few that looked good flavor-wise and also gave me some ideas for how long to cook it and how to prepare it. I was planning on doing a sliced tenderloin, but when it was done, the pork practically fell apart, so, we went the shredded route.
Here’s what we ended up with:
2.5 pounds boneless pork tenderloin
1 cup soy sauce or Tamari
1.5 cups water
1/2 cup brown sugar
3 T chopped ginger
3 T chopped garlic
1/4 cup sesame oil
Mix together all of the ingredients except the pork.
Set the Instant Pot to saute and brown the pork on all sides.
Add the sauce and set the Instant Pot to manual high pressure for 30 minutes.
Do a natural release for 10 minutes and then switch to quick release. Make sure the pork is at least 165 degrees.
Shred pork and mix with the sauce.
For each of 8 servings: 272 calories, 10 grams fat, 13.6 grams carbs, 34.1 grams protein.
Serve with stir fried vegetables or sugar snap peas or string beans… or cauliflower rice!
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