Instant Pot Pulled Pork Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.

	this recipe	typical
liquid	23%	0%
fat	2%	0%
aromatics	14%	0%
acid	0%	0%
sweetener	8%	6%
salt	0%	0%
vegetables and beans	15%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds boneless pork shoulder, trimmed and cut into 1-inch chunks
5 g	1.25 teaspoons kosher salt, divided
27 g	2 tablespoons canola oil
160 g	1 cup chopped yellow onion (from 1 medium onion)
33 g	2 tablespoons tomato paste
12 g	1.5 tablespoons chipotle chili powder
8 g	1 tablespoon minced garlic (about 3 garlic cloves)
7 g	1 tablespoon ground cumin
5 g	2 teaspoons smoked paprika
360 g	1.5 cups chicken broth
142 g	0.5 cup smokey barbecue sauce (such as Kraft Kansas City Barbecue Sauce)
850 g	2 cans (15 ounces each) white beans (such as great Northern or navy beans), rinsed and drained
43 g	3 tablespoons sour cream
8 g	1.5 teaspoons apple cider vinegar
270 g	3 cups angel hair slaw mix
50 g	0.5 cup thinly sliced scallions, divided
	Cornbread and shredded cheese, for serving

Method: 7 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I cut the cumin to 1/2 teaspoon because a little goes a long way, and it was still a lot for this dish. I reheated the leftovers the next day, adding an additional 1/2 cup of (Sweet Baby Ray's) BBQ sauce to dilute the cumin, and served it over rice. This was a” — a cook, 4★

“Delicious! Refrigerated overnight and skimmed off the fat. Great flavor, tender, and satisfying! Served with shredded cheddar and sour cream!” — a cook, 5★