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Instant Pot Barbecue Pulled Pork Sandwiches Recipe

Instant Pot Barbecue Pulled Pork Sandwiches
Source: Food Network Kitchen

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Ingredients

  • 3 tablespoons light brown sugar
  • 2 teaspoons hot paprika
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces 
  • 2 teaspoons vegetable oil
  • 1/2 cup apple cider vinegar, plus more to taste
  • 3 tablespoons tomato paste
  • 12 hamburger potato buns
  • 1 cup barbecue sauce, for serving
  • 4 cups coleslaw, for serving 
PREP TIME
20m
COOK TIME
1h40m
TOTAL TIME
2h
YIELD
8 servings

Instructions

  • Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
  • Rub the spice mixture all over the pork.
  • Turn the Instant Pot® (see Cook's Note) to the high saute setting.
  • Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes.
  • Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
  • Whisk 3/4 cup water into the drippings in the Instant Pot®.
  • Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine.
  • Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook.
  • Set to pressure cook on high for 1 hour.
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete.
  • Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
  • Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes.
  • While the juices are reducing use a ladle to remove any fat that rises to the top.
  • Season to taste with salt.
  • Meanwhile, use 2 forks to shred the pork in to small chunks.
  • Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste.
  • Serve in hamburger buns with barbecue sauce and coleslaw.

Dinner

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A recipe from Food Network Kitchen

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