Pork shoulder starts off in the Instant Pot® and finishes up in the oven while you prepare the tasty, cauliflower-based mushroom gravy in this low-carb, paleo meal.


Recipe Summary

30 mins
1 hr 20 mins
5 mins
1 hr 55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place cauliflower, water, onion, celery, and garlic in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place pork roast on top and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork to a baking dish and transfer cooked vegetables and broth to a blender.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Bake pork in the preheated oven while you prepare the gravy, allowing the fat to render and edges to crisp up.

  • Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend vegetables until smooth.

  • Turn the Instant Pot® to the Saute function. Add coconut oil and mushrooms and cook until soft, 3 to 5 minutes. Pour in blended vegetables and continue to cook until gravy has thickened, 5 to 7 minutes.

  • Remove pork from the oven and shred with two forks. Serve with mushroom gravy.

Cook's Notes:

Use a fatty cut of pork.

Ghee may be used in place of coconut oil, if preferred.

If using a frozen pork roast, cook for an extra 30 minutes.

Nutrition Facts

407 calories; protein 27.1g; carbohydrates 12.5g; fat 28.3g; cholesterol 89.1mg; sodium 562mg. Full Nutrition