Best Damn Instant Pot Pulled Pork Food
INSTANT POT® DR PEPPER® PULLED PORK
A simple and tasty pulled pork recipe made in the Instant Pot® with the flavoring of Dr Pepper®.
Provided by Hollie Mae
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 1h20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
- Serve on hamburger buns and top with coleslaw.
Nutrition Facts : Calories 627.1 calories, Carbohydrate 106.1 g, Cholesterol 71 mg, Fat 10.5 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 3 g, Sodium 1696.7 mg, Sugar 35.3 g
INSTANT POT® PULLED PORK
This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.
Provided by Julie Tramp
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h20m
Yield 16
Number Of Ingredients 17
Steps:
- Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
- Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
- Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
- Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
- Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 17.8 g, Cholesterol 64.9 mg, Fat 20.9 g, Fiber 1.1 g, Protein 15.6 g, SaturatedFat 7.1 g, Sodium 1777.4 mg, Sugar 15.6 g
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