This easy Whole30 Garlic Pulled Pork is budget-friendly and comes together in a snap! It uses a typically less-expensive cut of meat and only involves 15 minutes of prep time before letting your Instant Pot or slow cooker do the cooking. The result is fall-apart tender pork that makes a fantastic base for so many other recipes.
Making a roast can be a great way to feed a group and is perfect for meal prep. It makes a large batch and freezes well. Plus, this recipe is not only Whole30 but naturally gluten-free, dairy-free, nut-free, and egg-free. We love a main dish that can meet so many needs!
Our Whole30 Garlic Pulled Pork starts with either a pork butt or picnic roast. Despite the confusing name, both cuts come from the pork shoulder and are thicker roasts that are great for pulled pork. You can use either, including bone-in pork butt. We used a bone-in cut that was the most affordable, and it turned out great! If you want to learn more about the difference between these two cuts of meat, there is a great article here.
We do two things to give this pork roast maximum flavor. First, we use a paring knife to cut eight slits into the meat in various places. Then, we insert a fresh, peeled garlic clove into each cut. This allows the garlic flavor to really infuse the meat. Second, we create a garlic-based rub for the outside of the roast. Together, these techniques create tender meat loaded with mouthwatering, garlicky flavor.
Make your Garlic Pulled Pork in an Instant Pot or slow cooker. Either method allows for a very tender result with hands-off cooking. Just prep the meat, put it in, and then walk away and take care of the rest of your day!
Whole30 Garlic Pulled Pork
Ingredients
- 3-4 lb pork roast (butt or picnic, bone-in or boneless)
- 8 cloves garlic peeled
- 1 tbsp garlic salt
- 1 tbsp garlic powder
- 1.5 tsp onion powder
- 1/2 tsp pepper
- 2 tbsp olive or avocado oil
- 1 cup chicken broth or water
Equipment
- Instant Pot optional
- Slow Cooker optional
Instructions
- CUT 8 small slits in the pork roast, in various places all over the roast. Insert a fresh garlic clove into each slit, deep enough that it will stay in on its own.
- COMBINE garlic salt, garlic powder, onion powder, and pepper in a small bowl. Rub all over the pork roast on both sides. You can do these first two steps the night before or at least 30 minutes before cooking to help the flavors infuse.
- HEAT the Instant Pot on saute or a large pan on the stove on medium-high heat, if you are using a slow cooker. Add the oil and brown the meat on both sides, about 3-4 minutes per side.
- INSTANT POT: Leave the browned meat in the instant pot. Add the broth or water on top. Cook on high on manual for 20 minutes per pound (our 4-pound bone-in roast needed 1 hr 20 minutes). Manually release the steam when done. Put the roast on a cutting board and trim the fat as desired. Then, use two forks to shred the meat.
- SLOW COOKER: Place the browned roast into a slow cooker and add broth or water. Cover and cook on low for 8 hours or until pork is very tender and pulls apart easily. Put the roast on a cutting board and trim the fat as desired. Then, use two forks to shred the meat.
- FREEZE any leftovers in a sealed container for up to 3 months.
