BBQ Pulled Pork with Ranch Slaw

For the Pork:
3 Tablespoons oil
2 Tablespoons smoked paprika
2 Tablespoons brown sugar
1 Tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
4 pounds boneless pork shoulder or butt, cut into large chunks
1 bell pepper, diced
1 small onion, diced
1-2 cups bbq sauce of choice

For the Dressing:
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
2 teaspoons minced fresh chives
1/2 teaspoon dry mustard powder
11/2 teaspoons thyme leaves
1/4 teaspoon dried dill weed
sale and pepper to taste
optional: pinch of chipotle powder

For the Slaw:
1 medium head green cabbage
salt
1 red bell pepper, chopped
3 carrots, peeled and shredded
1/2 small red onion, finely chopped

Pork:
1. In a large bowl combine all seasoning and oil to make a paste. Smear on all sides of the pork. Pour chicken stock into the inner pot of the Instant Pot adding bell pepper and onion. Nestle pork pieces into liquid trying not to let the seasonings run off.
2. Close and lock lid with pressure handle in sealing position. Cook on high pressure for 60 minutes. When finished release pressure naturally for 14 minutes, then release additional steam.
3. Transfer pork, onions, and pepper onto a baking sheet with sides to hold juices. shred meat and discard any large pieces of fat.
4. Pour bbq sauce on to meat with a little of the reserved cooking liquid, coat all meat keeping it juicy. Either serve immediately or transfer back into emptied instant pot to keep warm.

Dressing:
1. In a medium bowl combine buttermilk, mayonnaise, and lemon juice. Whisk in garlic, chives, mustard, thyme, and dill. Cover and refrigerate for 2 ish hours. Adjust taste with salt and pepper if needed.

Slaw:
1. if desired, place cabbage in a colander and cover with salt. Let sit for 30-45 minutes over a sink so as to dry out the cabbage leaving it crispier. Rinse cabbage well under cool running water making sure salt has been removed. Tap to dry well.
2. In a large mixing bowl combing cabbage, bell pepper, carrots, and onion. Add 1/2 to 3/4 cup of dressing and toss to evenly coat veggies. Taste and adjust flavors if necessary. Cover and refrigerate at least 30 minutes. Drain any excess liquid before serving.

To Serve:
1. Lightly toast bun, if desired. Pile on some pulled pork and top with slaw. Serve and enjoy.


Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw