Equipment
- Air Fryer or Oven
- Instant Pot
Ingredients
- 3 cups blueberries
- 1 large red onion quartered
- 2 jalapeno peppers
- 1.5 cups tomatillos
- 2 garlic cloves
- 1 cup chicken broth no salt added
- 2 pounds pork loin cut into 3”x3” pieces
- 2 teaspoons sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 bunch cilantro leaves only
Instructions
- Roast at 400 degrees for about 20 minutes the blueberries, tomatillos, red onion, and jalapeños. An Airfryer or oven can be used.
- Add the roasted ingredients in a blender and add the chicken broth. Blend all the ingredients to a chunky consistency.
- Put all the ingredients in the Instant Pot, except for the cilantro.
- Make sure to mix all ingredients well, so everything gets coated with the sauce.
- Cook on “Manual” for 40 minutes.
- When done, turn the pressure valve to release the pressure and open the lid.
- Place the pork onto a cutting board to shred with two forks, and pour the remaining salsa mixture into a bowl.
- Once the pork is shredded, add it into the salsa bowl.
- Mix in cilantro.
Nutrition
Nutrition Facts
Instant Pot Pulled Pork with Blueberry Salsa
Serving Size
1.15 cups
Amount per Serving
Calories
240
% Daily Value*
Fat
4
g
6
%
Sodium
688
mg
30
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
11
g
12
%
Protein
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
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