INSTANT POT PULLED PORK
Steps:
- Gather the ingredients.
- Dry the pork with paper towels. In a large bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, chili powder, black pepper, onion powder, cumin, dry mustard, and cayenne. Add the pork chunks to the bowl and toss to coat them thoroughly with the spice mixture.
- Place the trivet in the Instant Pot and add the water and vinegar. Place the seasoned pork on the trivet.
- Secure the lid on the Instant Pot and turn the steam release valve to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer to 45 minutes.
- When the time is up, allow a natural release for 15 to 20 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure.
- Drain and discard the liquids. Remove the pork to a bowl and shred it. Add 1 1/2 cups of barbecue sauce to the pork and stir to blend. Return the pork to the Instant Pot and select the lowest sauté setting. Cook the pork until it is thoroughly heated.
- Serve and enjoy.
Nutrition Facts : Calories 722 kcal, Carbohydrate 26 g, Cholesterol 195 mg, Fiber 1 g, Protein 53 g, SaturatedFat 16 g, Sodium 1025 mg, Sugar 21 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g
PULLED PORK
I have a favorite pork recipe for pulled pork, but saw this on MSN and wanted to try it. And let me say this is a new favorite. The sauce has just the right amount of kick and the cooking method is easy. This porbably could be done in the crock pot too.
Provided by MsSally
Categories Pork
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
- Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
- Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
- Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
- Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.
Nutrition Facts : Calories 344.7, Fat 20.2, SaturatedFat 6.6, Cholesterol 89.3, Sodium 485.9, Carbohydrate 10.7, Fiber 1.8, Sugar 5.8, Protein 26.9
PULLED PORK
The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Provided by Emma Freud
Categories Dinner, Main course
Time 8h15m
Number Of Ingredients 10
Steps:
- Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
- Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
- Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
- Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium
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WHAT TO SERVE WITH PULLED PORK: 31 SIDE DISHES - PUREWOW
From purewow.com
Author Taryn PirePublished 2021-05-06
- Grilled Corn with Spicy Aioli. Garlicky sriracha mayo > melted butter and salt, no contest. If the weather’s off, feel free to cook the corn indoors on a grill plate instead of using the barbecue.
- Slow-Cooker Baked Beans. We love using the Crock-Pot over the summer because it means not having to sweat over a hot stove all night. Less time in the kitchen = more time in the yard.
- Light and Tangy Coleslaw. Whether you’re serving it on the side or piling it high atop a pulled pork sandwich, coleslaw is an absolute must at any cookout.
- Easy Pretzel Buns. Want to make a pulled pork sandwich instead of serving the meat solo? Turn to these impressive buns that your guests won’t believe are homemade.
- Cauliflower ‘Potato’ Salad. You won’t find spuds or mayonnaise in this creamy picnic staple. Instead, we use cauliflower and a mix of Greek yogurt, sour cream and Dijon mustard.
- Jalapeño-Avocado Mac and Cheese. Of all the pulled pork side dishes, mac and cheese might be the most essential. Its buttery, decadent flavor is just the match for tangy barbecue.
- Rainbow Vegetable Skewers. The trick to not burning a single skewer, you ask? Stick to one veggie per stick so they all cook evenly. Pass the lemon-parsley dressing, please.
- Yogurt Biscuits with Honey Butter. This Southern-inspired side is a guaranteed win, even with picky kids. We trade butter in the dough for Greek yogurt to keep it moist, but don’t worry—the biscuits are brushed with honey butter before being baked.
- Easy Homemade Pickles. As far as pulled pork sides go, you may not think of pickles right off the bat. But they’re served at real-deal barbecue joints for a reason: Their vinegary acidity acts as a sort of palate cleanser, cutting through the meat’s fat and richness between bites.
- Rodney Scott’s Pimento Cheese. The key to this award-winning pitmaster’s iconic cheese spread? Shredding the sharp cheddar by hand. It may seem like a pain at first, but pre-shredded cheese contains added ingredients that prevent clumping, so it’s the only way to get the smooth, creamy results you crave.
17 SCRUMPTIOUS SIDE DISHES FOR PULLED PORK
From thespruceeats.com
- Quick and Easy Creamy Coleslaw. Creamy, cooling coleslaw is a classic complement to savory, saucy barbecue entrees such as pulled pork. This crunchy slaw uses a convenient packaged shredded cabbage mixture, tossing it with an easy, seasoned mayonnaise dressing to impart a fresh and natural taste.
- Fried Grits Cakes. Transform quick grits or stone-ground grits into a pleasing platter of fried grit cakes. Serve this fun and easy side with BBQ meats, creamed chicken, or Southern fried shrimp.
- Macaroni and Cheese With Bacon. Everyone needs a go-to macaroni and cheese recipe in their back pocket. This smoky-tasting version featuring bacon is a fabulous choice when you are serving pulled pork or other meaty cookout mains.
- Air Fryer Onion Rings. The air fryer makes it easy to produce perfectly crispy, crunchy onion rings with all the flavor you crave, and none of the extra fat or mess involved in deep-frying.
- Country-Style Baked Beans. Cook up a comforting pot of slow-baked beans in barbecue sauce with bacon for a warming meal, or a filling side dish on snowy winter days.
- Cucumber, Tomato and Avocado Salad. When you crave a cooling, crunchy side dish for barbecue mains, throw together this easy and delicious salad. It is a refreshing assembly of juicy tomatoes, crisp cucumbers, creamy avocado, tangy red onion, mixed sweet herbs, and optional tender lettuces, all bathed in a light and flavorful balsamic vinaigrette.
- Instant Pot Collard Greens. Use your Instant Pot to cook up these kicking collard greens. This easy recipe uses bacon and a few common pantry ingredients including hot sauce, to flavor the sturdy, slightly bitter greens and transform them into a fabulous Southern-style side dish.
- Caribbean Yellow Rice and Pink Beans. Jump up your pulled pork dinner with a scoop of Caribbean-style yellow rice and beans. The tasty pairing makes a quick and wholesome family meal or outdoor party plate and is a fun and inexpensive way to introduce the ones you love to new ingredients.
- Corn Oysters. Deep-fried corn "oysters" are fluffy little corn fritters that are similar to hush puppies, with a flavor that is close to sweet cornbread.
- Jalapeño Potato Salad. Diced jalapeño peppers kick up the heat in this creamy, picnic-style potato salad. You can remove the seeds and ribs from jalapeños to dial down the heat, or leave some in for a spicy potato salad that brings great balance to meaty barbecue mains.
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