1 teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon ground fennel
1 tablespoon olive oil
½ cup chopped onion
2 tablespoons liquid smoke
1 cup Primal Kitchen Classic BBQ Sauce
¾ cup orange juice
9 oz coleslaw mix
⅓ cup mayo
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
4 pieces of bacon
In a small bowl combine salt, pepper, paprika, turmeric and fennel. Pour spice mix all over the pork and let sit for a few minutes.
Pour the olive oil into the instant pot and let it warm up, then add 3 of the chunks to brown for a minute on each side. Remove them, add the other 3 and repeat.
While those are browning combine liquid smoke, ½ cup BBQ sauce and ¾ cup orange juice.
Once all of the pork has browned and they are all outside of the instant pot, add the onions to the drippings as well as a splash of the orange juice mix and stir, sauteing for 1-2 minutes.
Then add the pork back to pan along with the rest of the orange juice mixture and turn the instant pot off.
Put the lid on then turn it on to manual high pressure for 40 minutes. (Make sure the top knob is on sealing)
Once the timer beeps, let it depressurize on it’s own for 10 minutes, then switch the top knob to venting and let the rest of the air out.
Then remove all of the pork onto a cutting board or plate and separate it apart with 2 forks.
Pour out all of the liquid left in the instant pot and set aside.
Add the pork back into the instant pot then add in ⅓ cup of the liquid and ½ cup of Primal Kitchen’s BBQ Sauce. Stir to combine and season with salt as needed to taste!
In a bowl combine mayo, apple cider vinegar and dijon.
Add coleslaw mix to the mayo mix and toss to combine, then season with salt and pepper
Then add chopped bacon and stir again!
Serve on sweet potato buns!
Slow Cooker Instructions: