This was a modification of a lovely recipe from Danielle Walker. I loved her recipe and made a few revisions to make it quicker/ more to our family tastebuds and it was a hit! For me this is not a week-night meal (it’s about a 45-60 minute recipe), but it’s a delish Sunday Supper in my books! And we had leftovers (yum).
- I used portion of a pork loin, but you could use a pork roast or another cut if you prefer.
- 1-1.5C Broth (beef, veggie or chicken)
- 1/2C bbq sauce
- 1/2t paprika
- 3-4 yams
- 1/4 head of green cabbage, sliced finely
- 2 Carrots, shredded
- 3 celery stalks, chopped finely
- 1 apple (I used a honey crisp, something firm and sweet – gala would be great too), diced
- 2 green onions, chopped
- 1/4C cilantro, chopped
- 1/4C mayo (I use avocado mayo, but your mayo of choice is fine)
- 1/3C apple cider vinegar
- 1T lime juice
- 1t celery seeds
- S&P to taste
In your Instapot place your pork. I used a section of pork loin cut into chunks so it would all be immersed in the liquid. Then cover with 1-1.5C broth (I used beef since it was open, but veggie or chicken would be fine) and 1/2C of your favourite BBQ sauce. Set to the stew option and cook under pressure for 35 minutes.
While this cooks pop your yams in the microwave (make sure you puncture them) to cook OR pop them in the oven to bake at 425F. They’ll take 40-60 minutes, so if you want to do them in the oven get them in as soon as your pork goes in.
Once the yams and pork are going then get the slaw prepped.
Once it’s done, allow it to slow release (aka leave it) for another 10-20 minutes. Open according to instructions and then pull out the pork and shred it. Add the sauce back to your desired level of “juice.”
Layer it up, Yam, Pork, Slaw OR if you’re feeling fancy, Yam, Slaw, Pork. really it’s a bit of a hot mess to look at, but man is it delish. AND the leftover slaw and pulled pork make a lovely lunch (store separately, heat up the pork and boom! #leftoverwin). Enjoy!