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Family Pork Roast - (Makes 6 servings)

Ingredients:

2 teaspoons peanut oil

2 lbs. pork tenderloin

1 cup beef bone broth

2 bay leaves

1 teaspoon mixed peppercorns

1.  Massage the peanut oil into the pork.

2.  Pres the "Saute" button to heat up the Instant Pot.  Heat the oil and sear the meat for 2 to 3 minutes on both sides.

2.  Add the broth, bay leaves, and peppercorns to the Instant Pot.

3.  Secure the lid.  Choose the "Meat/Stew" setting and cook for 20 minutes under high pressure.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

4.  Serve over cauli-rice.

Tender Pulled Pork - (Makes 6 servings)

Ingredients:

2 lbs. pork butt

Celery salt & ground black pepper, to taste

1 tablespoon lard

4 cloves garlic, smashed

1/2 teaspoon caraway seeds

1/2 teaspoon mustard seeds

1 bay leaf

1 cup beef bone broth

1 tablespoon chile powder

1 teaspoon cayenne pepper

1/2 teaspoon hot Hungarian paprika

1/2 teaspoon onion powder

1.  Season the pork butt with salt and ground black pepper.  Press the "Saute" button to heat up the Instant Pot.  Melt the lard and brown the pork on all sides.

2.  Add the remaining ingredients.

3.  Secure the lid.  Choose the "Manual" setting and cook for 50 minutes under high pressure.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

4.  Shred the meat with 2 forks and serve with keto bread rolls.

Pork Belly Cooked in Milk - (Makes 8 servings)

Ingredients:

2 lbs. pork belly, skin scored

Seasoned salt & ground black pepper, to taste

1 teaspoon cayenne pepper

1 teaspoon oyster sauce

1 teaspoon hot sauce

1/3 cup full-fat milk

1 cup water

1.  Season the pork with salt, black pepper, and cayenne pepper.  Add the remaining ingredients.

2.  Secure the lid.  Choose the "Soup/Broth" setting and cook for 40 minutes under high pressure.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

3.  Strain the cooking liquid into a saucepan.  Bring to a boil over high heat.  Cook, stirring occasionally, for 7 to 9 minutes or until sauce reduces.

4.  Lastly, cut the pork into thick slices and serve accompanied with the milk sauce.

Greek-Style Pork Stew - (Makes 8 servings)

Ingredients:

1 tablespoon olive oil

2 1/2 lbs. pork stew meat, cubed

1 red onion, chopped

4 cloves garlic, peeled

1 bell pepper, chopped

2 tablespoons Greek red wine

1 cup beef bone broth

1 star anise

Coarse sea salt and ground black pepper to taste

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried dill weed

1 (14.5 oz.) can diced tomatoes

2 tablespoons fresh basil leaves, snipped

1.  Press the "Saute" button to heat up the Instant Pot.    Heat the olive oil and sauté the meat until browned; reserve.

2.  Ten, in pan drippings, cook the onion, garlic, and bell pepper until softened.  Add red wine to deglaze the pan.

3.  Add beef bone broth, star anise, sea salt, black pepper, dried basil, oregano, dill and canned tomatoes.

4.  Secure the lid.  Choose the "manual" setting and cook for 10 minutes under high pressure.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

5.  Ladle into individual bowls and serve garnished with fresh basil leaves.

Beer Braised Boston-Style Butt - (Makes 4 servings)

Ingredients:

1 tablespoon lard

1 lb. Boston-style butt

1/2 cup leeks, chopped

1/4 cup water

1/4 cup beer

1/2 cup chicken stock

1/4 teaspoon ground black pepper

Sea salt, to taste

A pinch of grated nutmeg

1.  Press the "Saute" button to heat up the Instant Pot.  Once hot, melt the lard.

2.  Cook Boston-style butt for 2 to 3 minutes on each side; reserve.

3.  Saute the leeks until fragrant; add a slash of chicken stock to deglaze the pan.  Add the other ingredients and stir to combine.

4.  Secure the lid.  Choose the "Soup/Broth" setting and cook for 50 minutes under high pressure.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

5.  Serve immediately.

Pork & Bacon Chowder - (Makes 4 servings)

Ingredients:

1/2 lb. bacon

1/2 lb. pork stew meat

2 tablespoons butter

1/2 cup yellow onions, chopped

1 celery stalk with leaves, chopped

2 garlic cloves, minced

1 cup white mushrooms, sliced

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

Sea salt, to taste

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

A pinch of hot paprika

A pinch of grated nutmeg

3 1/2 cups beef stock

6 oz. Ricotta cheese

1/2 cup double cream

1/3 cup parsley, roughly chopped

1.  Press the "Saute" button to heat up the Instant Pot.  Once hot, cook the bacon until crisp; crumble with a fork and set aside.

2.  Brown the pork stew meat for 2 to 4 minutes, stirring frequently; se aside.

3.  Melt the butter; cook the onion and celery until softened.  Add the garlic and sliced mushrooms; sauté until fragrant.

4.  Add all seasonings and beef stock.  Return the reserved pork to the Instant Pot.

5.  Secure the lid.  Choose the "Manual" setting and cook for 8 minutes under high pressure.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

6.  Afterwards, add Ricotta cheese, cream and parsley. Cover with the lid and allow it to sit for 15 minutes.  Top with reserved bacon and enjoy!

Indian Pork Vindaloo - (Makes 6 servings)

Ingredients:

1 tablespoon olive oil

2 lbs. pork loin, sliced into strips

Sea salt, to taste

2 garlic cloves, mince

2 tablespoons coconut aminos

1 teaspoon oyster sauce

1 head cauliflower, broken into florets

1 teaspoon ground cardamom

3 cloves, whole

1/2 teaspoon mixed peppercorns

1 teaspoon brown mustard

1 teaspoon cayenne pepper

1 cup water

2 tablespoons fresh cilantro, roughly chopped

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the oil and sear the pork loin for 3 to 4 minutes, stirring periodically.

2.  Add the remaining ingredients, except for fresh cilantro.

3.  Secure the lid.  Select the "Meat/Stew" setting and cook for 12 minutes at high pressure.

4.  Once cooking is complete, use a natural pressure release; carefully remove the lid.  Serve topped with fresh cilantro.

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