Dr. Pepper Pulled Pork with Greek Yogurt Coleslaw

Taught another instant pot 101 (#6) class last night and my mom asked me if I’m getting tired of teaching them. Honestly no! It is so fun to meet new people and get to help individuals use their kitchen appliances to get a meal on the table for their families. This was by far one of the best recipes made from the class. Without a doubt a star of the show was Greek yogurt coleslaw that topped our pulled pork sandwiches. It was the perfect vegetable accompaniment to the disk!

Instant Pot Pulled Pork with Greek Yogurt Coleslaw
For Pork:
2 cups Dr. Pepper
4# pork roast
1 cup BBQ sauce
1 tbsp garlic powder
1/2 tbsp salt
Cut pork into 4 even pieces and coat with seasonings. Put into instant pot and add Dr. Pepper and bbq sauce. Cook on high pressure for 50 min followed by 10 min natural release. Remove pork and shred. Add cooking liquid back in and add additional bbq to your preference. 


To make in a crockpot, add onions, Dr. Pepper, BBQ Sauce, and pork into crockpot. Cook on low for 8-10hours or high for 4-6 hours until fork tender.
 

Greek yogurt Coleslaw
I bag of coleslaw mix
1 bunch green onions sliced
2/3 cup plain green yogurt
1 tbsp lemon juice
2 tbsp Apple cider vinegar
2 tbsp honey
1 tsp Dijon mustard
1/4 tsp celery salt
Salt pepper
Combine cabbage mix and green onions in a large bowl. Mix together all other ingredients and pour over cabbage. Toss to combine. (Adapted from givemesomeoven.com)
To assemble, top whole wheat hamburger bun with pulled pork and coleslaw.