Pork shoulder starts off in the Instant Pot® and finishes up in the oven while you prepare the tasty, cauliflower-based mushroom gravy in this low-carb, paleo meal.
Step: 1
Place cauliflower, water, onion, celery, and garlic in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place pork roast on top and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Step: 2
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer pork to a baking dish and transfer cooked vegetables and broth to a blender.
Step: 3
Preheat the oven to 400 degrees F (200 degrees C).
Step: 4
Bake pork in the preheated oven while you prepare the gravy, allowing the fat to render and edges to crisp up.
Step: 5
Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend vegetables until smooth.
Step: 6
Turn the Instant Pot® to the Saute function. Add coconut oil and mushrooms and cook until soft, 3 to 5 minutes. Pour in blended vegetables and continue to cook until gravy has thickened, 5 to 7 minutes.
Step: 7
Remove pork from the oven and shred with two forks. Serve with mushroom gravy.
Per Serving: 407 calories; protein 27.1g; carbohydrates 12.5g; fat 28.3g; cholesterol 89.1mg; sodium 562mg.
The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.
One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .