Instant Pot Pulled Pork Recipe

2020-05-24
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 1:30 h
  • Ready In: 1:40 h

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Nutritional Info

This information is per serving.

  • Calories

    328
  • Protein

    23.4 g
  • Carbohydrate

    45.4 g
  • Fat

    6.8 g
  • Cholesterol

    49.3 g
  • Sodium

    101 mg
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Instant pot pulled pork recipe. Boneless pork shoulder with beer and molasses cooked in a pressure cooker. Very easy and delicious! If you like to cook pork in a pressure cooker, you may also like Barbecued Pork Sirloin, If you don’t want to read this recipe just skip it, scroll down and enjoy the main recipe.

Pressure Cooker Barbecued Pork Sirloin Recipe

Makes 4 servings

Ingredients: 14 oz (420 ml) can crushed tomatoes, 2/3 cup (160 ml) tomato paste, 1/3 cup (80 ml) each: dark brown sugar, cider vinegar, 1/4 cup (60 ml) molasses, 2 teaspoons (10 ml) minced garlic, 1 teaspoon (5 ml) salt, 1 teaspoon (5 ml) freshly ground black pepper, 1/2 teaspoon (3 ml) each: celery seeds, ground cloves, 2 pounds (960 g) boneless pork sirloin roast, cut into 1/2-inch (1.25 cm) -wide strips against the grain, 2 large sweet potatoes, peeled and chunked ( into 2-inch (5 cm) chunks)) 1 medium red onion, peeled, halved and thinly sliced


Instructions: In 6-quart (6 L) stovetop pressure cooker, combine undrained crushed tomatoes, tomato paste, brown sugar, molasses, vinegar, minced garlic, celery seeds, cloves, salt, and black pepper. Mix until brown sugar dissolves, then stir in the pork shoulder, chunked sweet potatoes, and sliced red onions.

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 12 minutes.

Open the pressure cooker, using the Quick Release method. Stir well. Transfer cooked pork and vegetables to serving plates. Serve hot. Serve with pickled jalapeño rings, if desired.

More delicious Pressure Cooker Recipes

Instant Pot Pulled Pork Recipe

Ingredients

  • 1 oz (30 ml) canola oil
  • 3 pouns (1.44 kg) pork shoulder, cut into 3-4 pieces
  • 2 cups (500 ml) barbecue sauce
  • 1½ cups (375 ml) beer
  • 2 tablespoons molasses

Method

Step 1

In an instant pot, sauté canola oil over medium heat.

Step 2

Working in batches, cook pork until golden brown. Remove cooked pork and transfer to a serving platter.

Step 3

Add 1 cup (250 ml) barbecue sauce, 1 cup (250 ml) beer, and the molasses to the pot. Mix well. Add browned meat.

Step 4

Cover pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 90 minutes.

Step 5

Open the pressure cooker, using the Natural Release method. Using tongs, remove cooked pork from the pressure cooker and transfer to cutting board. Shred it, using two forks.

Step 6

Strain the cooking liquid, reserving 1 cup (250 ml).

Step 7

Return shredded pork to instant pot. Pour in remaining 1 cup (250 ml) of barbecue sauce and 1/2 cup (125 ml) of cooking liquid. Stir well to combine. Simmer over medium-low heat, stirring frequently. Serve hot.

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