Prep Time-5 mins

Cook Time- 70 mins

Servings: 10-12

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Ingredients

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• Two 3 lb bone-in pork roasts

•  1  tbsp  sea salt

• 1 tbsp ground pepper

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp chili powder

• 1 tbsp smoked paprika

• 1 1/2 cups chicken stock (or bone broth)

• 2 Tbsp. Ghee

 

For the BBQ sauce

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• 1/4 cup tomato paste

• 8 medjool dates, pitted and soaked for 10-15 minutes in warm water to soften then drained

• 2 tsp garlic powder

• 2 tsp chili powder

• 1/2 cup coconut aminos (This product is a soy sauce replacement, made with coconut. A much healthier alternative to soy or tamari sauce).

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Directions

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1. Place all of the seasonings in a small bowl and mix well to make the spice rub.

2. Brown meat in melted ghee until each side is browned (approx.4 minutes per side)

3. Cut your roast into four large pieces if needed to make it more manageable and fit easily. Massage the spice rub all over the meat. You may have some left over if you have a smaller cut of meat.

4. Place the pork into the Instant Pot skin side up and pour the chicken stock in.

5. Cook for 90 minutes on the manual setting, with the vent closed.

6. Once you get the pork in the Instant Pot, make the BBQ sauce. Place all of the sauce ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart. Store in fridge until pork is done. 

7. When the timer goes off,  let the pressure release naturally (about 10-15 minutes). Don't do a quick release. 

8. Remove the pork from the Instant Pot and place it on a cutting board. Shred with two forks or tongs. Pour the sauce over the pork and mix it in. Serve and enjoy!