PULLED PORK – INSTANT POT RECIPES
If you’ve ever wanted to just throw a hunk of meat in your Instant Pot and end up with tasty, lip-smackin’ barbecue pulled pork, meet your new favorite recipe.
Provided by Jeffrey Eisner
Prep Time 5 minutes
Cook Time 85 minutes
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, mix together the sugar, onion powder, garlic powder, paprika, cumin, salt, and pepper.
- Brush the pork with the liquid smoke and then roll in the bowl with the spices to coat. Set aside.
- Place the onion wedges in the Instant Pot, round sides down. Add the soda and lay the pork pieces on top of the onion.
- Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 10-minute natural release, followed by a quick release.
- Transfer the pork and onion to a mixing bowl. Reserve 1/4 cup of the juices from the pot and discard the rest.
- Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce before serving with some slaw in rolls or buns.
ALL-AMERICAN PULLED PORK – INSTANT POT RECIPES
Here’s our standard recipe for pulled pork. We use smoked paprika to give the meat that characteristic “smoker” flavor, rather than a bottled barbecue sauce that can end up too sweet. Even without burnt ends, the flavor will be intense and sweet. Remove any big fatty blobs from the pork so that the sauce is not too greasy.
Provided by The Instant Pot Bible by Bruce Weinstein
Prep Time 10 minutes
Cook Time 1 hours
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pour the cider into cooker. Mix the smoked paprika, brown sugar, chile powder, dried mustard, onion powder, garlic powder, salt, and pepper in a small bowl. Pat and rub this mixture all over the pork. Set the meat in the cooker and lock the lid onto the pot.
- Option 1 - Max Pressure Cooker Set the cooker to 'Pressure Cooker', on MAX level and set for 1 hour with the Keep Warm setting off.
- Option 2 - All Pressure Cookers Set the cooker to 'Meat/Stew or Pressure Cook (Manual)' on High pressure for 1 hour and 20 minutes with the Keep Warm setting off.
- Option 3 - Slow Cook Option Set the cooker to 'Slow Cook' on High for 5 hours with the Keep Warm setting off. (or on for no more than 4 hours)
- If you’ve used a pressure setting, once the machine has finished cooking, turn it off and allow its pressure to return to normal naturally, about 30 minutes.
- Unlatch the lid ad open the pot. Use a meat fork and a large, slotted spoon or a large spatula to transfer the pork to a nearby cutting board (or transfer hunks of the pork, should the thing come apart). Use a flatware tablespoon to skim any excess surface fat from the sauce.
- Press Saute and set the time for 10 minutes.
- Bring the sauce to a boil, stirring a few times. Cook until the sauce has reduced to about half its volume, stirring occasionally, about 7 minutes. Meanwhile, shred the meat with two forks. When the sauce has reduced to the right consistency, turn off the SAUTE function and stir the shredded meat into the sauce in the pot. Set aside for 5 minutes with the lid on top but askew to blend the flavors and let the meat further absorb the sauce.
More about "korean pulled pork instant pot recipes"
PRESSURE COOKER BBQ PULLED PORK RECIPE - NYT COOKING
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
See details
PRESSURE COOKER BBQ PULLED PORK RECIPE - NYT COOKING
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
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SLOW COOKER BBQ PULLED PORK RECIPE - MCCORMICK
Perfect for busy weeknights, large gatherings, Game Day parties and more, this BBQ pulled pork in the slow cooker comes together in a snap! You only need five ingredients and 10 minutes of prep time to assemble this BBQ pulled pork recipe in your slow cooker — much easier than smoking a grill all day, and the results are just as incredible. After the pork is done cooking on low and slow (great for tending to other dishes), you'll be left with fall-apart tender, flavorful meat ready to be devoured. Grab a toasted bun to make a BBQ pulled pork sandwich with coleslaw, enjoy it over a hearty chopped salad or put together a nacho spread with your favorite toppings. If you have leftovers, you can turn slow cooker BBQ pulled pork into a savory breakfast hash with fried eggs and veggies. As far as side dishes go, you can't go wrong with mac and cheese, green beans or BBQ potatoes.
From mccormick.com
Cuisine Deep South,
Calories 339 per serving
From mccormick.com
Cuisine Deep South,
Calories 339 per serving
- Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
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SLOW COOKER BBQ PULLED PORK RECIPE - MCCORMICK
Perfect for busy weeknights, large gatherings, Game Day parties and more, this BBQ pulled pork in the slow cooker comes together in a snap! You only need five ingredients and 10 minutes of prep time to assemble this BBQ pulled pork recipe in your slow cooker — much easier than smoking a grill all day, and the results are just as incredible. After the pork is done cooking on low and slow (great for tending to other dishes), you'll be left with fall-apart tender, flavorful meat ready to be devoured. Grab a toasted bun to make a BBQ pulled pork sandwich with coleslaw, enjoy it over a hearty chopped salad or put together a nacho spread with your favorite toppings. If you have leftovers, you can turn slow cooker BBQ pulled pork into a savory breakfast hash with fried eggs and veggies. As far as side dishes go, you can't go wrong with mac and cheese, green beans or BBQ potatoes.
From mccormick.com
Cuisine Deep South,
Calories 339 per serving
From mccormick.com
Cuisine Deep South,
Calories 339 per serving
- Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
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