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Whole30 Instant Pot Adobo Pork

A Whole30, sugar free version of classic adobo pork cooked in the Instant Pot/pressure cooker. You won't miss the brown sugar because of the slight sweetness from the apple cider vinegar and the coconut aminos.
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes

Ingredients

For the Marinade:

  • 2 Cups Coconut Aminos
  • 10 Garlic Cloves peeled and smashed
  • 1 Tablespoon Whole Black Peppercorns
  • 3 Bay Leaves

For the Pork:

  • 3 Pounds Boneless Pork Shoulder fat trimmed and cut into chunks
  • 1 Cup Apple Cider Vinegar
  • 1 1/4 Cup Coconut Aminos
  • 2 Cups Water

Instructions

  1. Trim off the excess fat from the pork and cut the shoulder into handful size chunks of meat.
  2. Add the cut pork to a large bowl. Cover with the coconut aminos, garlic, peppercorns, and bay leaves. Toss to combine. Cover the lid with a bowl or plastic wrap and refrigerate overnight.
  3. The next day, remove the pork from the marinade. Discard the sauce but keep the garlic, bay leaves, and peppercorns.
  4. Transfer the pork, garlic, peppercorns, and bay leaves to the Instant Pot or Pressure cooker. Cover with coconut aminos, vinegar, and water.
  5. Secure the lid. Set the cooker to Meat/Stew, high pressure, for 45 minutes.
  6. After the time is up, quick release the pressure.
  7. Remove the meat using tongs and transfer to a large bowl. Look for any peppercorns and discard. It is easiest to pour all the sauce through a fine mesh strainer into the bowl with the pork, to make sure you remove all the peppercorns. Remove and discard the bay leaves. Add the garlic cloves back to the meat.
  8. Use two forks to shred the pork. Serve.