Tag Archives: pork

Instant Pot Whole30 Pulled Pork with Dry Rub (Paleo, Low Carb, Keto)

This Instant Pot Whole30 Pulled Pork with Dry Rub is full of flavor and easy to make, and you can repurpose it to use in a variety of ways! It’s also paleo, low carb, and keto-friendly.

Anyone else loving that it’s June?? Summer is my MF-in’ season, and I’m so happy that we are inching closer to it. I always say June is the Friday of the months because you have all the anticipation and excitement of the sunshine, bathing suits, and beach adventures, without the anxiety and sadness that summer’s almost over.

I know not everyone feels the same way and a ton of people love the Fall, but I guess that why I live in Southern California! Anyway, let’s talk about this Instant Pot Whole30 Pulled Pork because it’s pretty dang delicious, and we’ve been repurposing it in so many different ways all week.

I do have an old post of another pulled pork recipe with a yummy barbecue sauce made in the slow cooker so go check that one out if you like saucy pulled pork. Just a warning: it has some pretty horrendous photos from when I was a beginner blogger. I’m working on updating them soon!

Instant Pot Whole30 Pulled Pork with Dry Rub Recipe

This Instant Pot Whole30 Pulled Pork uses dry rub that’s added on after the pork is cooked because I’ve found that most of the flavor gets lost if you cook with the spices on the pork. Adding them on afterward helps bring out the flavor more and also lets you be a bit more flexible with them as well, depending on how salty, spicy, or sweet you want it.

I like to use bone-in pork shoulder because I find that the meat tastes so much better cooked with the bone, but a boneless cut will work as well. The cooking process is easy peasy and you just let the Instant Pot do all the work, as it simmers the pork in a delicious combination of pineapple juice and apple cider vinegar.

Ways to Enjoy Instant Pot Whole30 Pulled Pork

This recipe is so tasty just alone with some yummy sides like my Simple Paleo Coleslaw or Paleo Asian Coleslaw. But if you want to be more creative, here are some other ways that we’ve been enjoying this Instant Pot Whole30 Pulled Pork:

In salads
In tacos wrapped in grain-free tortillas
In fried cauliflower rice
In taquitos
In burrito bowls
As a topping on pizza
Over eggs
In breakfast hash
Stuffed in sweet potatoes
Wrapped in lettuce wraps
Over nachos
…and so much more!

How would you enjoy your leftover pulled pork?

Instant Pot Whole30 Pulled Pork with Dry Rub (Paleo, Low Carb, Keto)

This Instant Pot Whole30 Pulled Pork with Dry Rub is full of flavor and easy to make, and you can repurpose it to use in a variety of ways! It's also paleo, low carb, and keto-friendly.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings servings

Calories 294kcal

Author Jean Choi

Ingredients

8-9 lb bone-in pork shoulder/butt or 5-6 lb boneless
5 tsp sea salt divided
1 large onion sliced
3/4 cup pineapple juice no sugar added
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp garlic powder
2 tsp smoked paprika
2 tsp chili powder
2 tsp ground cumin
2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp cayenne

Instructions

Cut the pork into 4-5 inch chunks. If using bone-in, cut around the bone. If you'd like, trim the fat around the meat.
Add the pork (and the bone) to the Instant Pot.
Sprinkle the pork with 3 tsp of sea salt, making sure to cover all sides.
Add the onion to the pork.
Pour in pineapple juice, apple cider vinegar, and dijon mustard over the pork and onions.
Close the lid and set the Instant Pot to Manual on HIGH for 60 minutes.
Once the Instant Pot beeps to a finish, wait 10 minutes for the pressure to naturally release, then release the rest of the pressure manually.
Open the lid and transfer the pork and onions to a large bowl, along with 1 cup of the liquid. Discard the rest of the liquid.
Remove the fat if you prefer, then use 2 forks to shred the pork into bite-sized pieces.
In a separate bowl, whisk together 2 tsp sea salt and the rest of the spices together.
Sprinkle the spices over the pork and onions and toss together.
Serve warm, or freeze into individual portions.

Nutrition

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Paleo Pineapple Fried Rice with Grilled Pineapple Pork (Whole30)

Celebrate summer with this Whole30 and Paleo Pineapple Fried Rice, served with perfectly juicy and flavorful grilled pineapple pork tenderloin.

The weather sure has been warming up and I’ve been firing up my grill more and more, and I’ve been absolutely loving it. If you couldn’t tell, I’m a huge fan of the grill because I think it makes food look and taste better with its char marks and subtle smokiness, and you can see some of my favorite grill recipes here.

I’ve recently been seeing pineapples coming out at the market, which makes me so happy. They are one of my favorite fruits because they are so dang refreshing, while tasting perfectly sweet and tart. Plus, they remind me of summer, which is always a good thing for me.

Today’s recipe is a celebration of welcoming the warmer months, using the grill to cook the pork tenderloin to a perfectly juicy finish, and incorporating pineapples into this paleo pineapple fried rice to infuse the sweet and savory flavors together. I don’t know about you, but the combo of pineapples and pork is a match made in heaven.

The pineapple adds a delicious flavor and sweetness without overpowering the flavors in this paleo pineapple fried rice, and it goes so well with the spices like coconut aminos and tumeric. I usually don’t like dishes that are too sweet, but this tasted perfectly balanced and I ended up eating way more than I intended.

Of course, the main star of the dish is the pork tenderloin. I’ve never grilled pork tenderloin before this, but you bet that’ll be the only way I cook it from now on because it turned out fantastic! It formed a beautiful golden crust on the outside, while being super moist inside. The marinade gives it an amazing flavor and my husband kept saying I have to make it again soon.

If you own a grill, I couldn’t suggest this recipe enough! But even if you don’t, you can always use the broiler to cook up this easy and delicious dish that everyone will go crazy for.

Paleo Pineapple Fried Rice with Grilled Pineapple Pork

Celebrate summer with this Whole30 and Paleo Pineapple Fried Rice, served with perfectly juicy and flavorful grilled pineapple pork tenderloin.

Course Main Course

Prep Time 5 minutes

Cook Time 27 minutes

Total Time 32 minutes

Servings servings

Calories 458kcal

Author Jean Choi

Ingredients

Pineapple Grilled Pork

1 cup chopped pineapple
6 tbsp coconut aminos
5 garlic cloves peeled
1 inch fresh ginger
2 tsp dijon mustard
1 tsp sea salt
1 lb pork tenderloin

Pineapple Fried Rice

1 large cauliflower or 5 cups of pre-riced cauliflwoer
4 tsp coconut oil divided
2 eggs whisked
1/2 medium red onion chopped
1 medium carrot diced
1 red bell pepper chopped
2 garlic cloves minced
1 inch fresh ginger minced
2 tsp sea salt divided
1 cup diced pineapple
1/4 cup coconut aminos
1 tsp turmeric
3 green onions chopped
Optional: Chopped cilantro for garnish

Instructions

Pineapple Grilled Pork

Combine pineapple, coconut aminos, garlic, ginger, dijon mustard, and sea salt in a food processor, and blend until smooth and creamy.
Add the pork to a large resealable bag, then pour in the marinade.
Marinate in the refrigerator for 4 hours to overnight.
Remove the pork from the refrigerator and let it sit at room temperature while you prepare the grill. Discard the marinade.
Preheat the grill to high.
Place the pork tenderloin over direct heat and close the lid. Grill for one minute.
Repeat for the 3 remaining sides of the pork.
Move the pork to indirect heat and grill for 4 minutes with the lid closed.
Flip and repeat, until the internal temperature of the pork reaches 140 degrees F.
Remove from the grill and let it rest for 10 minutes. Make the Pineapple Fried Rice while the pork rests.

Pineapple Fried Rice

If using a whole cauliflower, remove the leaves off the cauliflower and cut off the florets from the roots.
Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside.
Heat 1 tsp of coconut oil in a large skillet over medium high heat.
Add the eggs and cook stirring for 1 minutes, until the eggs are set and scrambled. Transfer to a dish and set aside
Heat 1 tbsp of coconut oil in the same skillet.
Add onion, carrot, red bell pepper, garlic, ginger, and 1 tsp sea salt.
Cook stirring for 4-5 minutes until the onion is softened.
Add cauliflower rice, pineapple, coconut aminos, turmeric, and 1 tsp sea salt.
Stir together to coat, then close the lid. Lower the heat to medium low and let it cook for 5 minutes.
Uncover, add scrambled eggs and green onions, and stir.
Remove from heat and plate. Cut the pork into thin slices and add to the pineapple fried rice.
If using, garnish with cilantro before serving.

Nutrition

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Slow Cooker Paleo Wonton Meatball Stew

Cozy up with this Slow Cooker Paleo Wonton Meatball Stew. It’s so comforting and flavorful with all the Asian flavors mixed in!

Isn’t it crazy how your standards change depending on what you get used to? Winter is finally here in Southern California which means that the low is in the 40s and the high is in the 60s. And guys? I’ve been freezing. I’ve lived in NYC for 10 plus years and grew up in New Jersey before that, and I can’t handle this cold that’s not even cold to most people in the country. Help, I’m weak. I guess that’s why I moved out here.

So, needless to say, it’s been a lot of soups, stews, and comforting meals around here. This Slow Cooker Paleo Wonton Meatball Stew is one of the things that have been warming us up on these chilly nights. It’s a yummy recipe made in the slow cooker and I love how all the flavors meld together during the low and slow cooking process. Best of all, it couldn’t be easier to make with this set-it-and-forget-it method.

The wonton meatballs are made with ground pork, and packed with delicious ingredients like cabbage, mushrooms, green onions, garlic, and ginger. They are cooked with onion, carrots, potatoes, and bok choy in a stew base flavored with coconut aminos (or tamari) and fish sauce. It’s a healthy stew that’s packed with all kinds of veggies and flavors, and it’s great for leftovers as well. I think I may double up the recipe the next time I make it because we only had enough for 2 meals for the two of us and we could have definitely enjoyed it several more times!

I guest posted this Slow Cooker Paleo Wonton Meatball Stew recipe on SoFabFood, so go check it out and let me know what you think!:

CLICK HERE FOR THE RECIPE!

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