Pork roast w/ Greener Grass Farms

This week I cooked a pastured pork roast from Greener Grass Farms! Roasts aren't just for winter or the crockpot. Roasts can be enjoyed year round and can be cooked on the grill, smoker, etc. I grilled this roast, and then put it in the Instant Pot to tenderize it and bring it up to temp. The roast was seasoned with a tex-mex mix. I made my taco seasoning, and made a quick bbq rub with seasonings I had on hand. I also sweetened it up with a little coconut sugar. I served my roast with a side of local veggies - all from Snick's Farm. I roasted organic red skin potatoes, kale chips, and broccoli. Check out my recipe below, and be sure to get your meats from Dan & Deb at Greener Grass!

PALEO PORK ROAST
dairy free, gluten free, grain free, and soy free

INGREDIENTS

• 1, 3-4 pound pork roast from Greener Grass Farms
• Dry rub of choice (I made my own)
• 1 can tomato sauce
• 1 small onion, sliced

METHOD

• Start your grill. I used my charcoal grill.
• Rub the roast with seasonings of choice. I grilled mine in an aluminum pan to catch all the juices that are great for the sauce.
• Once the grill is ready to go, place the roast over indirect heat for approximately three hours. My roast registered at 167 degrees when I took it off the grill.
• Let the roast rest while preparing the roast for the Instant Pot. 
• Set the Instant Pot to saute mode and add the sliced onion. I cooked it in a little fat/drippings from the pork roast.
  
• Add a can of organic tomato sauce. Add more dripping. Stir well. Place the roast on top of the onion/sauce mixture.
• Cook the roast on manual high for 60 minutes. Let the pressure release naturally. 
• Remove the roast to rest. Blend the tomato/onion mixture. Set the Instant Pot back to the saute setting and let the mixture thicken.
• Slice the roast, and enjoy with the special sauce. Serve with veggies and enjoy!