I’m gonna jump right in and just say it….this is the best Instant Pot meal I have made thus far. I wouldn’t go as far as saying its the “best” because lets be real Michelle from Nom Nom Paleo has that with her Kalua Pork! It may possibly be (it is) 2nd best though!
I was inspired to make this after I made my Sheet Pan Oktoberfest Pork Chop,which you can get in my e-book ONE PAN WONDERS. The ingredients are simple. Win number 1. And the flavor combo is unbelievable. Win number 2. If you are into German food, this Whole30 meal is definitely for you. If you have never tried German inspired food before try this. Cause eeeeets very goot. (That’s me trying to do a German accent)
Say you haven’t hopped onto the Instant Pot train yet. You can do this in a slow cooker and it will turn out just as delicious as the Instant Pot version. If you haven’t even hopped onto the slow cooker train either, well then you are out of luck. I kid, I kid. You can do this in the oven, but it literally takes all day and I don’t feel comfy leaving an oven on if I’m not home.
Ingredients
- 6+ lbs pork shoulder
- 1/2 cup stone ground mustard
- 1 large apple, diced
- 2 shallots, diced
- 1 tbl oil
- 1 tbl sea salt
- 1 cup water
- Fresh parsley for garnish
- OPTIONAL: kraut, dijon mustard
Instructions
- Take you Instant Pot and put it on saute mode and add in the oil.
- Throw in your diced shallot, and let cook until it starts to smell fragrant and the shallots turn a bit transulcent; about 3 minutes.
- Place you pork shoulder into the Instant Pot. (you may have to cut the pork into smaller pieces to make it fit)
- Add in the 1 cup of water, the stone ground mustard and the salt.
- Close lid and make sure vent is in correct position.
- Place on manual setting, high pressure, for 90 minutes.
- After 90 minutes, manually release the pressure.
- Once pressure has released, open lid up and add your apples.
- Close lid and vent and put on manual for 1 minute.
- After the minute, let the Instant Pot naturally release its pressure for 10 minutes. After the 10 minutes, finish releasing pressure.
- Pull pork apart with 2 forks and then place in a large serving dish.
- Garnish with fresh parsley and a squeeze of dijon mustard.
Here are a few notes
- If you are making this in the slow cooker, add all ingredients, even the apple. (Not the parsley and the extra dijon) Then let it cook on low for 6-8 hours or until pork can easily be pulled apart.
- This is even better if you take the pork and let pieces of it get nice and crispy in a skillet.
- German style foods are always best with potatoes. So make some. If you are looking for a veggie to go alongside, cabbage is absolutely wonderful with it!
- You can make this with shredded chicken if you do not eat pork.
I triple promise you that the combo of apple and mustard is amazing! Wait, no, I quadruple promise you. This also freezes well and keeps in an air tight container in the fridge for about 4 days. So go on now and make it, love it, share it, and become bff’s with it!
Whole30: yes
Paleo: yes
What about adding some caraway seed to the recipe for some added taste of Germany?
Absolutely!! That would be delicious!
This was so easy and so delicious! It’s rare all 3 of us at my house like the same meal and we all loved this! My husband and son don’t eat paleo and so I served this on pretzel rolls for them and we all had sauerkraut with it. I just always forget to add in time for the IP to come to pressure so don’t forget that if you want it done at a certain time. One day I will figure it out. 🙂
I think the Instant Pot will always be a learning adventure haha. I always eat with sauerkraut as well. So yummy!
I made this tonight (half recipe) and while I enjoyed it, the mustard and apple didn’t seem to come through as much as I thought it would. Should it have a pronounced mustard flavor? My meat my not have been 100% thawed, so I wonder if I ended up with too much liquid.
It shouldn’t be overly pronounced because too much mustard can be a bit overwhelming. Too much liquid could have contributed to the lack in flavor (I’ve had that happen before with other recipes) You can always squirt a little more mustard over the top. 🙂
I ate some of the leftovers today that have been sitting in the cooking liquid in the fridge and the flavor was good. Definitely a dish I’ll make again and can’t wait to try more of your dishes!