BBQ Pulled Pork & Macaroni Salad

Macros (makes 6 servings):

Protein: 62
Carbs: 146
Fat: 26
Calories: 1,066

Grocery List:

• Sandwich buns (6) – [not pictured]
• Pork loin (3 lbs)
• BBQ sauce (28 oz bottle)
• Root beer (20 oz bottle)
• Apple cider vinegar (4 TBSP)
• Elbow macaroni (9 servings)
• Sweet relish (6 TBSP )
• Roasted red bell pepper (one 16 oz jar)
• Red onion (1)
• Mayo (1 cup)
• Sour cream (1 cup)
• Red wine vinegar (2 TBSP)
• Sugar (2 TBSP)
• Seasonings: garlic powder, onion powder, brown sugar (3 TBSP), salt, pepper

Directions:

1. Bring water to a boil in a large pot
2. Add the macaroni noodles and cook until desired tenderness
3. Drain and set aside
4. Cut your pork into large chunks (3-4 inch cubes)
5. Add the pork to an instant pot along with the root beer, half of the BBQ sauce, and all seasonings.
6. Cook the pork on high pressure for 45 minutes. Allow the pressure to naturally release over 10 minutes and then manually release any remaining pressure
7. Shred the pork and mix in the remaining BBQ sauce
8. Dice your red onion and roasted red peppers
9. To the cooked macaroni noodles add the diced onion and peppers along with mayo, sour cream, relish, sugar, and red wine vinegar. Mix thoroughly.
10. Add your BBQ pork and macaroni salad to a meal prep container
11. Assemble the pork sandwiches the day of eating