A recipe like this one for an AIP-compliant BBQ pork will help your weekly meal planning and prepping. Just let it cook under pressure while you ignore it. A four pound cut of meat will easily yield 8 or more servings, so you can serve a crowd or you can insert it into your meal plan for the week in multiple different ways. Because it is so delicious, you won’t mind eating it more than once!

The Gutsy By Nature Meal Prep Method

The cornerstone of my weekly meal prep method is to pick some high-yield protein dish to cook in the pressure cooker, oven, or slow cooker for a long period of time without needing much or any attention from me. This frees me to work on other components of the weekly prep, or to just relax and enjoy the down time! Scattered throughout the archives of this blog, you’ll see many such examples of dishes like this…

And now I can add this recipe to that list!

If you like this recipe and want a step-by-step guide to taking something like this and turning it into the foundation of a flexible and low-stress plan for meal prepping, then consider downloading my ebook The Gutsy By Nature Meal Prep Method™️.

The Gutsy By Nature Meal Prep Method

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AIP Reintroduction Ideas

This dish as written is compliant with the elimination phase or the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are just a few ideas…

  • Add 1/2 teaspoon ground allspice and/or black pepper (stage 1) in step 4.
  • Add 2-4 tablespoons brown mustard (stage 1) to add flavor to the sauce in step 7.
  • Add 1 tablespoon paprika (stage 3) in step 4.
  • Use tomato paste (stage 4) instead of the pumpkin purée

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.

Instant Pot AIP BBQ Pork Recipe

Instant Pot BBQ Pork (AIP)
 
Author:
Recipe type: Entree
Serves: 8-10 servings
Prep time:
Cook time:
Total time:
 
Make meal prep easy! Use your Instant Pot or other multi-cooker to make this BBQ pork with minimal effort, then use the meat and the delicious sauce that results for multiple meals during the week.
Ingredients
  • 4-5 pounds boneless pork shoulder
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • ½ cup apple cider vinegar
  • ⅔ cup molasses (blackstrap preferred)
  • 2 teaspoons cinnamon
  • 2 teaspoons smoked salt
  • 1 cup pumpkin purée
  • 1 teaspoon grated horseradish root
Instructions
  1. Set Instant Pot (or other multi-cooker) to "sauté."
  2. When hot, place pork roast in cooker, fat side down. Allow to cook for about 5 minutes undisturbed. This will brown the top and begin to render some of the fat. Use long handled tongs to turn the pork to repeat on each of the remaining sides, cooking for a total of 15-20 minutes. Then remove and set aside on a plate, leaving rendered fat in the cooker.
  3. Put onions and garlic in the cooker and cook for 5 minutes, stirring frequently, so that onions begin to soften and brown.
  4. Add all other ingredients to the cooker, stir to combine. Then put pork back into the cooker, fat side up.
  5. Seal lid and set to cook under high pressure for 90 minutes.
  6. When cooking time is complete, allow pressure to release naturally for 15 minutes and then open lid. Remove meat and transfer to a large cutting board, baking dish, bowl, or other vessel that will allow easy shredding and chopping. Let meat rest until cool enough to easily handle.
  7. Meanwhile, if you prefer a thicker BBQ sauce, turn the cooker back to "sauté" and bring to a boil. Allow to cook while the meat is resting.
  8. Shred the meat using two forks, or chop into bite sized pieces with a large knife, depending on your preference. Return the meat to the sauce, or pour the sauce over the meat and serve.
Notes
This recipe will work best with a boneless pork shoulder of 4-5 pounds. If you opt to use a bone-in pork butt roast or a picnic roast, increase the cooking time under pressure to 120 minutes.

 

 

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Looking for more recipes for pork? Try these from my archives…

 

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