Porc effiloché au barbecue pauvre en FODMAP à l’Instant Pot (paléo, sans gluten)

Ingrédients

• 3-4 pounds pork shoulder
• 2 tablespoons garlic-infused olive oil
• 2 tablespoons maple sugar (coconut sugar or monk fruit sweetener for a low carb, sugar-free option that also works if not eating low FODMAP)
• 1 tablespoon dried chives
• 2 teaspoons ancho chili powder (regular chili powder works, too!*)
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne (optional*)
• 4 cups low FODMAP BBQ sauce (homemade or store-bought, divided*)
• 1 cup cold water

Préparation

1. 1

   If using it, start by making a full batch of my Low FODMAP BBQ Sauce, or make it a day in advance to achieve even better flavor.

2. 2

   While the BBQ sauce is simmering, dry pork shoulder with paper towels and chop into 6 equal(ish) pieces.

3. 3

   In a small bowl, add low FODMAP pulled pork dry rub ingredients and whisk to combine.

4. 4

   Cover each piece of the pulled pork on all sides. I typically just dip each piece into the rub, or you can apply the rub to the pork with your hands.

5. 5

   Once the BBQ sauce is done simmering, remove from heat and allow to cool for 10-15 minutes.

6. 6

   Hit the "Sauté" button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker, and add the garlic-infused olive oil. Once the display reads "Hot," using tongs, add half of the pork pieces and sear each side for 1 minute. Remove seared pork to a plate and repeat for the remaining pieces of pork.

7. 7

   Once all of the pork pieces are seared and removed from the pot, hit "Cancel" on the Instant Pot and slowly pour 1 cup of cold water into the pot. Scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).

8. 8

   Once the BBQ sauce has cooled for 10-15 minutes, add half of the sauce to the Instant Pot and stir to combine with the water. Add all of the pork back into the pot and cover with sauce on all sides. Scrape any pork juices left on the plate into the pot using a spatula (leave no flavor behind!).

9. 9

   Close the lid, set pressure release valve to sealing, hit the "Pressure Cook" or "Manual" button, and set timer for 60 minutes.

10. 10

    Once the cooking cycle has completed, hit "Cancel" on the Instant Pot and quick release pressure. Open lid, and using a slotted spoon, carefully remove pork to a platter or bowl. Using two forks, pull pork apart. Add the remaining BBQ sauce (as much as you'd like - you may not need all of it) to the pork and stir to coat. Serve on a gluten-free bun (not for Paleo), potato bun, baked potato or sweet potato (not for low FODMAP), or another starch of your choosing.

11. 11

    Serve with Low FODMAP Coleslaw, Low FODMAP Air Fryer French Fries, Low FODMAP Cornbread, Low FODMAP Instant Pot Potato Salad, or your favorite side dish. Optionally top with Quick Low FODMAP Pickles.