Southern Pulled Pork
“SPAGHETTI” NUT-FREE
Ingredients
- 2 lb (910 g) boneless pork shoulder
- 1 cup (240 ml) chicken bone broth
- 1 tsp finely ground sea salt
- 2 tbsp avocado oil
- 1 red bell pepper, diced
- 1 small white onion, diced
- 8 cremini mushrooms, diced
- 1 lb (455 g) ground pork
- 0.8 cup (120 g) sugar-free barbecue sauce
- 0.5 cup (120 ml) reserved pork shoulder cooking
Instructions
- 1
Make the “spaghetti”: Place all the ingredients for the spaghetti in a pressure cooker or slow cooker. If using a pressure cooker, seal the lid and cook on high pressure for 45 minutes. Allow the pressure to release naturally before removing the lid. Remove ½ cup (120 ml) of the cooking liquid and set aside for the sauce. Drain the meat almost completely, leaving ¼ cup (60 ml) of the cooking liquid in the cooker. If using a slow cooker, cook on high for 4 hours or low for 6 hours. When the meat is done, remove ½ cup (120 ml) of the cooking liquid and set aside for the sauce. Drain the meat almost completely, leaving ⅓ cup (80 ml) of the cooking liquid in the cooker. Meanwhile, make the sauce: Heat the oil in a large frying pan over medium heat. Add the bell pepper, onion, and mushrooms and sauté for 5 minutes, until softened. Add the ground pork and cook until no longer pink, 5 to 7 minutes, stirring to break up the meat as it cooks. Add the barbecue sauce and the reserved cooking liquid. Stir to combine, then cover and cook for another 3 minutes, just to heat through. Shred the meat with two forks. Divide the shredded pork among 6 dinner plates, top with the barbecue pork sauce, and dig in!