Whole30 Garlic Pulled Pork
This easy Whole30 Garlic Pulled Pork uses a budget-friendly cut of meat and only involves 15 minutes of prep time before letting your Instant Pot or slow cooker do the work. The result? Fall-apart tender pork that makes a fantastic base for so many other recipes!*Cook Time: 1 hr - 8 hours, depending on size and cooking method
Servings 8 people
Equipment
- Instant Pot optional
- Slow Cooker optional
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
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.