Pulled Pork Stuffed Potato with Broccoli Slaw

Every New Year's I get together with my friends for a long-weekend trip and each couple is responsible for making one of the dinner or breakfast meals for everyone. This year I made one of the dinners and this is the meal I made. It was originally for the slow cooker, but I made this in the Instant Pot instead, so both directions are below. Not much prep or many ingredients to this meal and it turned out tasting delicious! We ended up doing a stuffed potato bar and had a bunch of toppings out for people to choose from. To keep it paleo you can top with diced tomatoes, green onions, bacon, or a paleo BBQ sauce. Honestly though, I didn't think this pork really needed any toppings because the pork tasted great on it's own, but that is just my opinion! In case you were wondering, I did also put out some non-paleo toppings and baked a couple white potatoes for my loving friends who always accommodate for me when they are cooking :). Anyways, the broccoli slaw also turned out tasting yummy and was a great pair for this pork. It was also really easy to throw together, so if you are ever in need of a quick veggie side I would recommend giving this one a try. I know I didn't technically make this one for meal prep, but I know I will be making it again for meal prep in the future because it really was so delicious! 

Slow Cooker (or Pressure Cooker) Pulled Pork
Ingredients:

• 3 lb pork butt (I used shoulder)
• 1 cup balsamic vinegar
• 2 tbsp molasses
• 1 tbsp garlic powder
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp cinnamon
• 1/4 tsp turmeric

Directions (Slow Cooker):

1. Place pork in a slow cooker.
2. Rub down with garlic, thyme, salt, cinnamon, turmeric, and molasses.
3. Pour in balsamic vinegar, cover, and allow to cook on low for 8-10 hours.
4. Once tender, use two forks to shred the pork, then serve as desired.

Directions (Pressure Cooker):

1. Place pork in pressure cooker. (I cut the pork into chunks.)
2. Rub down with garlic, thyme, salt, cinnamon, turmeric, and molasses.
3. Pour in balsamic vinegar, cover, and cook on manual for 50 minutes. 
4. Remove the lid and push the “Sauté” button. Use two forks to roughly shred the meat while it’s in the pot. Let the liquid bubble away until it’s almost gone, stirring occasionally; this will take 20-30 minutes.
5. Optional: When there’s almost no liquid left, stir in a Tbsp of ghee. Continue to cook until the pork is browned in spots, about 5 minutes more. Press “Keep Warm/Cancel” to turn the Instant Pot off. 

Original recipe found here


Paleo Broccoli Slaw
Ingredients:

• 2 packages broccoli cole slaw 12 ounces each
• 1/2 cup diced sweet vidalia onions
• 1/2 cup olive oil
• 1/2 cup cider vinegar
• 1/2 teaspoon black pepper
• 1 teaspoon dill weed (or tarragon) (I ended up leaving this ingredient out all together)
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 cup sliced almonds

Directions:

1. Place the broccoli cole slaw in a large bowl. Add the onions and mix. Set aside.
2. In a small bowl or shaker cup, combine the olive oil, vinegar and spices. Stir or shake well.
3. Pour the dressing over the colelsaw and stir to coat.
4. Just before serving, mix in the sliced almonds.
5. Store in an airtight container and refrigerate leftovers.

Original recipe found here