Mellow Dusk

Heat the Pot
Preheat the Instant Pot to Sauté High and add 2 tablespoon of oil to the pot.

Cut the Pork
Cut the pork roast into 4 large pieces. If it's boneless pork that's really easy to get similar-sized hunks of meat. If you have bone-in pork roast you can do this one of two ways: either leave the bone attached to one of the large chunks of meat OR carefully cut the bone off of the meat.

Season
Sprinkle the pork with Mellow Dusk. Press the rub into the pork with clean hands to help make sure the seasoning stays on the pork butt and doesn't just fall to the bottom of the Instant Pot.

Sear
Sear the pork roast pieces on each side for 3-4 minutes until brown. It'll be a snug fit in the pot, but all pork pieces will fit. Do not peek at the pork until you're ready to flip it over, you won't want to keep it from browning to a nice crisp. And be sure not to fry it on each side for too long, otherwise, the pork rub will start to burn.

Deglaze
You'll need to deglaze the pot to avoid getting the burn signal during cooking. Press the Cancel button to stop the pot from cooking before you deglaze. To do this, remove the pork pieces and set them aside on a plate. Add ½ cup of liquid like chicken broth, beef broth, apple juice, or pineapple juice, and scrape up the brown bits on the bottom of the pot.

Add the BBQ Sauce
Add the pork back to the Instant Pot and pour ½ cup+ of BBQ sauce over the top.

Pressure Cook
Turn the pot to Manual High for 60 minutes. Do a Natural release for 10 minutes before doing a quick release of the remaining pressure in the pot. Once the pin drops, you can open your lid.

Shred & Serve
Let the pork cool down for 5-10 minutes before shredding it with forks, meat claws, or a mixer. Enjoy! Serve as a sandwich with a side of coleslaw, as sliders, or on lettuce wraps.

Preheat the Oven
Preheat the oven to 425°F and place a large sheet pan inside while it heats. A hot pan helps the Brussels sprouts start browning as soon as they hit the pan.

Prep the Brussel sprouts (5 min)
Trim the ends of the Brussels sprouts and halve lengthwise (quarter if they’re large). Make sure they're completely dry, then toss in a bowl with olive oil, salt and pepper.
2 lbs brussels sprouts, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon fresh cracked black pepper.

Roast (30-35 min)
Carefully remove the hot sheet pan from the oven and arrange the brussels sprouts cut-side-down in a single layer. Roast without stirring until they’re deeply golden and slightly charred in places, 30-35 minutes.

Make the maple bacon glaze (8-10 min)
While they’re roasting, cook the bacon pieces in a medium skillet over medium-high heat, until brown and crispy, 3-4 minutes. Transfer the bacon to a paper towel and pour off the bacon grease, leaving the brown bits in the pan.

Simmer the Glaze
Add the balsamic vinegar and bourbon and stir over medium heat to scrape up the browned bits from the pan. Stir in the maple syrup and Mellow Dusk and bring to a gentle boil over medium heat. Turn the heat down to low and simmer, stirring frequently, until slightly thickened, 2-3 minutes. Add the bacon bits back in and stir to coat.

Toss and serve (5 min)
When the brussels sprouts are done, turn the oven off, remove the sheet pan from the oven and pour the maple bacon mixture on top. Toss to coat evenly then return the pan to the turned-off oven for 2-3 minutes to let the maple soak in. Toss with additional toppings and serve hot and crispy right away.

Preheat your oven
Turn your oven on to 425 degrees and line a baking pan with parchment paper.

Prep your carrots
Rinse your carrots and pat them dry with a paper towel. Then peel them (if desired) and slice the ends off both sides. Cut them on the bias (diagonally) into thirds -roughly around 1½ inch pieces- and add them to a large bowl. (You may need to slice the larger pieces in half again lengthwise if they’re too big.)

Toss
Whisk your oil with 1 tablespoon of balsamic vinegar + 1 tablespoon of honey and pour it over your carrots. Then add your garlic, salt, pepper and Mellow Dusk and toss until the carrots are fully coated.

Roast!
Using a slotted spoon, remove your carrots from the bowl and transfer them to your prepared pan spreading them out in an even layer. (Reserve the liquid in your bowl to brush over the carrots later.) Then place the pan in the oven and roast for 20-25 minutes or until the carrots are tender. (Larger carrots may need to roast for 25-30 minutes.)

Baste
During the last 5-10 minutes, brush your reserved liquid over the carrots and let them continue cooking until done.

Serve
Once done, whisk 1 more tablespoon of balsamic vinegar + 1 more tablespoon of honey together and drizzle the sauce over your carrots. Toss and serve with crumbled goat cheese sprinkled over the top (if desired).