Healthy Pulled Pork (Instant Pot And Crock-Pot)
Whether you cook this dish fast or slow, this easy recipe delivers tender, juicy, sugar-free savoriness in every bite!
Ingredients
- 4 pounds pork shoulder aka Boston butt or pork butt
- 1/2 cup brown sugar substitute
- 2 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 6 ounces black coffee
- 4 ounces diet soft drink
Instructions
- Pat all sides of the pork shoulder dry with a paper towel. Trim any large pieces of visible fat.
- In a small bowl, combine the brown sugar substitute, salt, pepper, and chili powder. Rub this mixture all over the pork, pressing it onto every surface. Roll the meat on the board or plate to catch any excess rub.
- Let the meat rest at room temperature for 30 minutes to help the flavors penetrate.
- Pour the coffee and diet soft drink into the insert of your Instant Pot or slow cooker. Place the pork shoulder into the pot.
- For Instant Pot: If needed, cut the pork into 3-4 large pieces for more even cooking. Seal the lid and set the vent to sealing. Cook on high pressure for 1 hour and 55 minutes or 2 hours if the pieces are large. Let the pressure release naturally for 10 minutes, then quickly vent any remaining steam.
- For Crock-Pot: Cover and cook on low for 8 hours or on high for 6 hours, until the pork is fork-tender.
- Transfer the cooked meat to a sheet pan or large platter. Let it rest a few minutes, then shred it with two forks.
- Optional: For crisp edges, spread the shredded pork in an even layer on a foil-lined sheet pan and broil for 5 minutes until the edges begin to brown.
- Skim and discard excess fat from the cooking liquid. If desired, moisten the pork with a few spoonfuls of the strained liquid before serving.
Video
Nutrition
Calories: 262kcalCarbohydrates: 11gProtein: 27gFat: 10gSaturated Fat: 3gSodium: 108mgFiber: 0.1g
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