Pressure Cooker Pulled Pork & Cauliflower Rice Bowls

6 serving
1.25 Hours


1 1/2 tsps Sea Salt
1 tbsp Oregano
1 tsp Onion Powder
2 lbs Pork Shoulder, Boneless (cut into large chunks)
6 Garlic (clove, peeled and smashed)
2 tbsps Lime Juice
1/3 cup Water
2 tbsps Avocado Oil
6 cups Cauliflower Rice
3 Avocado (sliced)
1/4 cup Cilantro (chopped)


Amount per serving


1In a small bowl, mix together the salt, oregano, and onion powder.
2Place the pork in the pressure cooker and season with the mixture, rubbing it into the pieces very well. Add the garlic and pour the lime juice and water around the pork.
3Set the pressure cooker to "sealing" and cook on high for 50 minutes. Allow the pressure to release naturally.
4Meanwhile, heat the oil in a large pan over medium heat. Add the cauliflower rice and cook, stirring sometimes, for five to seven minutes or until desired doneness.
5Remove the pork and garlic pieces with a slotted spoon, leaving the liquid in the pot. Shred the pork with two forks and spoon about half of the liquid onto the pork.
6Divide the cauliflower rice, pork, and avocado evenly between bowls. Garnish with cilantro. Enjoy!


Leftovers:Refrigerate ingredients separately in airtight containers for up to three days. Slice the avocado just before serving. Freeze the pork for up to three months.
Serving Size:One serving is approximately one cup of pork, one cup of cauliflower rice, and 1/2 an avocado.
More Flavor:Season the pork with cumin and chili powder. Broil the cooked and shredded pork on high for a few minutes to get crispy. Top with your favorite sauce.
Additional Toppings:Green onions, lime wedges, crumbled feta cheese and/or hot sauce.