When paired with the Instant Pot, pork shoulder is foolproof and feeds a group of people on a budget. The meat melts in your mouth, while the bright green veggies and fresh lime cut the richness, making a perfect partner for pork. The whole family would love this dish—for anyone who’s not on keto, serve it over rice. Serve any leftovers in a taco topped with fresh shredded cabbage and sriracha. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
55 mins
Yield:
Serves 4 (serving size: 1 cup pork in sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set Instant Pot to “sauté” and let heat 3 to 5 minutes. Add coconut oil. Place pork in even layer in hot oil, and cook, undisturbed for 5 minutes. 

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  • Add aminos, garlic, salt, pepper, and ground ginger. Stir in stock, and add bay leaves. Press “cancel”, and secure the lid.  

  • Cook on high pressure 22 minutes. Press cancel when complete. Carefully release pressure, and remove lid. Transfer pork to a serving dish, and cover to keep warm.

  • Whisk almond flour into sauce. Set to “sauté” and bring mixture to a simmer. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Pour sauce over pork; serve over cauliflower rice and bok choy. Sprinkle with scallions, and serve with lime wedges.

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