I cook a lot of roasts. With the sheer quantity of protein we have to eat, roasts are an easy way to make it happen. I do at least one, usually two, every week. Since I bought an Instant Pot Pressure Cooker, that number has done nothing but grow. Over time, I’ll share all sorts of roasts and marinades for roasts with you, but today we are starting with what I swear is the EASIEST pork roast ever…in the world…ever. Seriously, ever.
It comes from Nom Nom Paleo and it’s been on my radar and to-do list for years. Now that I’ve tried it, I’ve made it twice in two weeks. I’m disappointed I didn’t jump to try it earlier. I will say that everything is easier, faster, and tastes better in the Instant Pot, but a friend made it in the crockpot and loved it too. So, here ya go:
5 lb pork shoulder roast
3 slices of bacon
garlic cloves or minced garlic
coarse salt (the original calls for fancy pink salt…I had coarse table salt and it worked beautifully)
(1 head of cabbage if you’re cooking in a pressure cooker)
Lay the bacon in the bottom of your cooker (if it’s an Instant Pot, go ahead and sauté it while you prep the roast). Cut the roast into 3 parts. Make slits into it with a knife and insert garlic cloves or rub minced garlic all over it. Rub salt all over it ( use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. Use about half that amount if you have finely ground salt.)
Crockpot: Don’t add ANY liquid. Cook on low for 16 hours. Yep, that said 16. Check it after 9 because some crockpots are hotter/faster than others. When it’s ready, it’ll fall apart with a fork or tongs. Shred. Return to liquid for a bit. Then drain. I put mine in a strainer and let the fat drain off of it. Measure out into 150g servings.
Instant Pot: Flip the bacon and turn off the sauté function. Place meat on the trivet. Add 1 cup of water. Cook on Manual High for 90 minutes. Let it naturally release for 10 mins. When it’s ready, it’ll fall apart with a fork or tongs. Shred. Return to liquid for a bit. Then drain. I put mine in a strainer and let the fat drain off of it. Measure out into 150g servings.
Then (optional, but you should really do it), leave the cooking liquid in the IP and add 1 head of cabbage cut into 6 wedges. Cook on high pressure for 3-5 minutes. Quick release. I don’t know how to explain this cabbage, but it’s almost like steak or something. It’s the most delicious cabbage I’ve ever had (and I love to cook with cabbage). I’m also clueless as to how to measure macros for this. I estimated that it was 1/6 head of cabbage plus 1 tsp of lard. I’m not sure that’s exactly right, but it’s my best guess.
So, the roast comes out to 201 cal, 7f, 0c, 32p. I like it with barbeque sauce, but it’s good on its own too.
The cabbage (I’m guessing) is 74 cal, 4f, 8c, 2p.
As always, if you make them as-is, feel free to log them in MFP using my math. They’ll be listed as MacroTools Easy Pork and MacroTools Cabbage in Pork (because I have no idea how else to describe that).
Here are the originals and a big thanks to NomNomPaleo for improving my life and my roast game.
Crockpot version: http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig
Pressure cooker version (make the cabbage too…my heavens, it’s delicious!): http://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig
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