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Makes 4 servings | Gluten free (to make dairy free use coconut oil or ghee)
2 medium sweet potatoes, scrubbed clean and poked in several places with a fork
2 Tbsp butter
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, cut into strips
1 tsp minced garlic
1 tsp salt
1 tsp smoked paprika
1 tsp chili powder
½ tsp ground allspice
½ tsp ground black pepper
2 c. (about 16 oz.) shredded Instant Pot Citrus Pork
2 Tbsp tomato paste
¼ c. apple cider vinegar
1 can (8 oz.) no sugar added tomato sauce or 1 cup tomato puree
2 Tbsp maple syrup
To balance: Add ½ tablespoon butter (or coconut oil/ghee for dairy free) to baked sweet potatoes.
Here’s how it works. You make one huge batch of Citrus Pork Shoulder. When the pork shoulder is cooking, you prep for the other three meals:
Once the pork is done, you use it in those three meals immediately or store in the fridge or freezer for later in the week.
Click here for a printable PDF with the complete grocery list and all four recipes.