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Low-Carb Larghetto Cooker (or Pressure Cooker) Appropriation Sirloin Cut with Spicy Shaver Sauce started with a craving for tiddler butter, and with authorised ingredients this tasty direction can be low-carb, Keto, low-glycemic, gluten-free, dairy-free, and South Beach Fast warm. Use the Diet-Type Index to maturate author recipes same this one.

It’s factual that I never likable kid butter sandwiches when I was a kid (and solace don’t) but I bonk recipes using tike butter, especially if the direction has a spicy Dweller injury to it. This Low-Carb Andante Cooker Meat Criticism with Spicy Tiddler Sauce is a direction I came up with some fin geezerhood ago when I had a pork sirloin cooked I welcome to ready, I had a lot of pass to do, and I was craving tyke butter. 

I enjoyed a span of slices of the joint appropriation for party, and the succeeding day I diced up many of the remnant meat and ate it wrong lettuce leaves, and I intellection it was majuscule both distance. Now display bumptious a few geezerhood, and I plant love the instruction and intellection I could modify on the photos. And I copulate that in 2017 someone is effort to ask most making this in the Instant Pot, so I’m accomplishment to add any pressing cooker directions for this contender way to navigator pork roast rightful for those of you who’d similar to micturate this direction in the pushing cooker instead.


  • 2-3 lb. pork sirloin roast, fat trimmed
  • 1 tsp. Penzey’s Pork Chop Seasoning, for seasoning the pork before it’s browned (or use any seasoning blend that’s good on pork)
  • 2 tsp. olive oil


  • 1 T minced fresh ginger (ginger from a jar is fine for this)
  • 1 T minced fresh garlic (garlic from a jar is fine for this)
  • 1/4 cup smooth natural peanut butter (Choose peanut butter with the least sugar, I like Adams 100% Natural Peanut Butter.)
  • 1/4 cup tomato sauce
  • 3 T soy sauce (use gluten-free soy sauce if needed)
  • 3 T Stevia in-the-raw Granulated, Monkfruit Sweetener, or sweetener of your choice
  • 2 tsp. Chile Garlic Paste (or more if you really like it spicy; check label for gluten-free)
  • 1/4 C chicken or vegetable stock


  1. Trim any visible fat from the pork sirloin roast and cut with the grain into several pieces (so you can cut slices against the grain when the meat is done); then rub the roast on all sides with Penzey’s Pork Chop Seasoning, or a seasoning mix of your choice that’s good on pork. (You could use just a blend of garlic powder, salt, and pepper if you don’t have anything else that will work.)
  2. Heat the oil in a heavy frying pan over high heat and brown the roast well on all sides. Put browned pieces of pork into the slow cooker.
  3. While the meat browns, in a food processor or the bowl attachment of an immersion blender, combine the minced ginger, minced garlic, peanut butter, and tomato sauce and process until the ingredients are well-combined.
  4. Add the soy sauce, Stevia in-the-raw Granulated or sweetener of your choice, Chile Garlic Paste, and chicken or vegetable stock and process again until everything is mixed.
  5. If you want to add flavor, put the mixed sauce into the frying pan and cook over low heat for a few minutes, scraping any browned bits off the bottom of the frying pan. (You can skip that step if you prefer.)
  6. Pour sauce over the meat in the slow cooker. Cook on low for 2-3 hours, or until the roast is tender and internal reaches at least 145F (test it with a meat thermometer.)
  7. When it’s done, remove meat from the slow cooker and let it rest for a few minutes.
  8. If the sauce looks separated, whisk it for a minute to combine.
  9. Slice meat against the grain into slices about 1/2 inch thick and serve with sauce drizzled over.


  1. Trim and brown the meat as detailed above, but don’t cut meat into slices. You can brown the meat in the pressure cooker instead of a frying pan if you prefer. Then use the directions for Pork Sirloin Tip in the Pressure Cooker to cook the pork roast.
  2. While meat cooks, make the sauce mixture as described above. When the meat is done, and pressure has released, remove meat to a cutting board and discard the liquid in the pressure cooker.
  3. Let meat rest (cover with foil if you want to be sure it stays warm) while you simmer the sauce mixture in a frying pan for 5-10 minutes (or use the pressure cooker if you prefer, but I feel like you can control the heat better in a pan on the stove.)
  4. When the sauce is hot, cut the meat into slices against the grain.
  5. Serve meat with some sauce spooned over, or you can put the sliced meat into the sauce and cook a few minutes longer if you feel the meat isn’t hot enough.

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