Treat yourself to this mouthwatering Parmesan Pork recipe – a savory and satisfying dish that combines slow cooked pork shoulder with the rich flavors of parmesan cheese and Italian herbs. This recipe offers a convenient and delicious way to have a gourmet meal without spending hours in the kitchen.
With the help of the Instant Pot, we get perfectly slow-cooked pork in just under an hour. Infused with the bright acidity from the tomato sauce, it’s a perfect balance of flavor. And with roasted broccoli on the side, you’ll have a complete and balanced dinner that’s perfect for any night of the week. Plus, it makes plenty of leftovers if you are meal prepping or want to have an easy lunch to take to work the next day!
Yields 6 servings of Instant Pot Parmesan Pork with Broccoli
The Preparation
Parmesan Pork:
- 32 ounce boneless pork shoulder, cut into 3-4 pieces
- 2 ounce Parmesan cheese, grated
- 3/4 cup low-carb tomato sauce, like Rao’s brand
- 2 tablespoon unsalted butter
- 1 tablespoon dried basil
- salt and pepper, to taste
Roasted Broccoli:
- 16 ounce broccoli, cut into florets
- 4 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
The Execution
1. Gather and prep all of your ingredients.
2. Season the pork with salt and pepper, then place into the instant pot.
3. Add the butter, tomato sauce, parmesan cheese, and dried basil. Stir to incorporate. Seal the instant pot and cook for 50 minutes on the manual setting. Allow the pressure to naturally release (~15 minutes).
4. When ~20 minutes is left on the Instant Pot, pre-heat oven to 400F. Place broccoli florets into a baking dish/tray and toss in oil, Italian seasoning, and salt and pepper to taste. Bake for 20-25 minutes or until edges are browned.
5. Before serving, shred the pork with 2 forks.
6. Optionally, grate some additional parmesan cheese over the pork when plating. Enjoy!
This makes a total of 6 servings of Instant Pot Parmesan Pork with Broccoli. Each serving comes out to be 631 calories, 48.3g fats, 5.6g net carbs, and 40.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 32 ounce boneless pork shoulder | 2647 | 194 | 0 | 0 | 0 | 211 |
| 2 ounce Parmesan cheese | 238 | 16 | 7.9 | 0 | 7.9 | 16 |
| 3/4 cup low-carb tomato sauce | 44 | 0.6 | 9.8 | 2.8 | 7 | 2.2 |
| 2 tablespoon unsalted butter | 204 | 23 | 0 | 0 | 0 | 0.2 |
| 1 tablespoon dried basil | 7.5 | 0.1 | 1.5 | 1.2 | 0.3 | 0.7 |
| 16 ounce broccoli | 159 | 1.9 | 33 | 15 | 18 | 11 |
| 4 tablespoon olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 1 teaspoon Italian seasoning | 2.8 | 0.1 | 0.6 | 0.4 | 0.2 | 0.1 |
| salt and pepper, to taste | 4 | 0 | 0.1 | 0 | 0.1 | 0 |
| Totals | 3783.3 | 289.7 | 52.9 | 19.4 | 33.5 | 241.2 |
| Per Serving (/6) | 631 | 48.3 | 8.8 | 3.2 | 5.6 | 40.2 |
Instant Pot Parmesan Pork with Broccoli
Ingredients
Parmesan Pork:
- 32 ounce boneless pork shoulder cut into 3-4 pieces
- 2 ounce Parmesan cheese grated
- ¾ cup low-carb tomato sauce like Rao's brand
- 2 tablespoon unsalted butter
- 1 tablespoon dried basil
- salt and pepper to taste
Roasted Broccoli:
- 16 ounce broccoli cut into florets
- 4 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Gather and prep all of your ingredients.
- Season the pork with salt and pepper, then place into the instant pot.
- Add the butter, tomato sauce, parmesan cheese, and dried basil. Stir to incorporate. Seal the instant pot and cook for 50 minutes on the manual setting. Allow the pressure to naturally release (~15 minutes).
- When ~20 minutes is left on the Instant Pot, pre-heat oven to 400F. Place broccoli florets into a baking dish/tray and toss in oil, Italian seasoning, and salt and pepper to taste. Bake for 20-25 minutes or until edges are browned.
- Before serving, shred the pork with 2 forks.
- Optionally, grate some additional parmesan cheese over the pork when plating. Enjoy!
