Instant Pot Chipotle Pulled Pork Salad Bowl

Name: Instant Pot Chipotle Pulled Pork Salad Bowl
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 1 1/2 lb Pork butt; 3/4 cup low sodium chicken broth; 3 chipotle peppers in adobo; 1/2 medium onion; 3 cloves garlic; 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; 3 romaine lettuce hearts, sliced; 1 cup low sodium black beans, rinsed and drained; 1 cup Pico de Gallo; 1/2 cup guacamole; 1/2 cup plain non-fat Greek yogurt; 4 small radishes, thinly sliced or julienned; Cilantro and quartered limes for garnish

User Reviews

4.0

6 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings
4
Calories
388 kcal
Course
Main Course, Salad
Cuisine
American

Instant Pot Chipotle Pulled Pork Salad Bowl

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

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

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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.