Instant Pot BBQ Pulled Pork & Creamy Coleslaw

Here is a little something about me: I can’t pass up a good sale on groceries. It is a severe issue.  I do need a chest freezer.  In my opinion, a vacuum sealer is one of the best inventions known to man.  Of course, a good Sharpie rounds it all out.  

So when I saw pork shoulder-butt on sale, I had to get it.  The fact it was about six pounds of pork for one person did not phase me at all. The first thing I did was cut it in half, freeze it for an hour before vacuuming, sealing it for it to stay in the freezer. 

About a month later, the desire for pulled pork and carnitas hit all at once.  Even with about two and a half pounds of shoulder butt, I knew that was still too much for me.  So I did the most logical thing.  I cut it in half.  One side for BBQ pulled pork and the other for carnitas in this post.

Another thing I love doing is combining two recipes to make one, then tweaking it if need be to make it more like my own.  For this recipe, I took a little bit from here by Food Network and a little bit from here by The Kitchn.  I altered the quantities to fix the amount of pork I was using.  Honestly, aside from the brown sugar, I combined the two recipes. 

What was unique about this pulled pork is going to be low carb!  Recently I discovered G. Hughes sugar-free BBQ sauce. They are so good to me!   Currently, I am using the Hickory, but there are several other flavors and teriyaki sauce, and sweet chili.  I had hamburger buns by Sola from Meijer. For the low-carb coleslaw, I took some inspiration from Wholesome Yum.

Put it all together, and you have the picture above!  It was so delicious, and I didn’t even miss the sugar.  It was nice to enjoy such a wonderful treat. Why don’t you try Instant Pot BBQ pulled pork & creamy coleslaw this weekend?