Instant Pot BBQ Pork

Growing up in California, I never really had any contact with pulling pork or barbecue. When I moved to Texas about 15 years ago, I introduced the two more appropriately and I quickly discovered how much I liked.

I love how delicious and juicy the grilled pork is. It’s hard to make mistakes when you order it in a restaurant, and it’s hard to even mess up when you make it at home. Everyone in the family loves it, making it a relaxing recipe.

When I realized I could chop pork in a pressure cooker, I started making Instant Pot BBQ pull pork. Since pork butt or pork shoulder is very forgiving pork, it’s very easy to throw it into the instant pot without worrying about whether it will cook.

Ingredient notes

pork: I prefer using boneless pork for this Instant Pot BBQ Pork recipe because we cut it into sections given the limited size of the Instant Pot. The best cut for making pork in an Instant Pot is pork shoulder, which is also called Boston Butt or Boston Grill. If you can’t see it in the store, the butcher is usually happy to cut it for you.

Barbecue sauce: I make my own homemade barbecue sauce for this recipe, not in the store. Most store-buyed seasonings are very high, especially sugar, especially brown sugar, which is not necessary for making delicious barbecue sauce. Also, it’s easy to make it yourself. If you want to buy your own food, look for the least amount of sugar, only the ingredients you have in the pantry. Of course, if you have made the extra sweet barbecue sauce, you can also use it.

How to Make Pork in Instant Pot or Pressure Cooker

Fortunately, pulling the pork in an instant pot (or any pressure cooker) is easy and almost malfunctioning. Here’s how you work:

1. Trim the fat from the pork roast and cut into four pieces of equal size.
2. Create a dry rub for the pork and then apply the pork on all sides.
3. Place the instant pot in a wok and once heated, add the pork and bake in all directions. Remove the roasted pork and place it on a plate. Repeat the remaining pork minced pieces.
4. Add the chicken broth to the pan and remove the slices on the bottom of the pan to scrape any debris.
5. Add the remaining ingredients of the barbecue sauce and cook until heated.
6. Place the roasted pork cubes directly into the liquid in the pan, spaced as far as possible.
7. Secure the cover and make sure the vents are set to “seal”.
8. Pressure cooking is carried out under high pressure for 60 minutes.
9. Allow the pressure to release naturally for 20 minutes or until the pin drops.
10. Remove the pork and chop it with two forks to make the barbecue pork.

If you are new to using Instant Pots, I suggest you check out my article on how to use Instant Pot.

Can it be made in a slow cooker?

This recipe can definitely be adjusted through a slow cooker. Rather than dip the pork into an instant pot, spread it in a skillet and add it to the slow cooker again. You will then cook at low 6-7 hours or high 4-5 hours until the meat is ready to chop, just like I pull the pork recipe in a crock pan.

Can it be made of frozen pork?

Yes, this recipe can be made with frozen pork, but you won’t be able to roast pork the same way, which is the step to add flavor. If using frozen pork, just skip the scorching steps and rub the spices directly into the barbecue sauce and place the frozen pork in an instant pot or in a slow cooker. You also need to increase cooking time to thaw the pork.

Expert tips

• Choose the correct cut: Choose a boneless pork shoulder or pork butt for the best pull pork. Since this type of cut is relatively high in fat, you will have more juice, tenderer pork.
• Wait for the fat to be trimmed: After cooking, you can easily remove excess fat from the pork, so place it in the instant pot for added flavor.
• Before baking: The meat that soaks the spice rolls beforehand will add flavor to the pork.
• Keep liquid: Once the pulled pork is chopped, put it back into the instant pot and throw it into the reserved liquid pork.

More chopped pork recipes

Here are some of my favorite recipes for chopped pork.

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Instant Pot BBQ Pork

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Made with a delicious and clean BBQ sauce, this BBQ roast pork is so delicious, delicious and delicious that you won’t even notice it’s healthy.

course dinner

gourmet food American

Keywords Barbecue pork

Preparation time 10 minute minute

Cooking time 1 Hour Hour

Release stress 20 minute minute

Total time 1 Hour Hour 30 minute minute

Serve 6 Serve

Calories 475KCAL

author Lacey Baier

device

• Mixing bowl
• Instant Pot

raw material

For pulling pork:

• 4 pound Pork tenderloin, Boneless or bone
• 2 teaspoon sea ​​salt
• 1 teaspoon Black pepper
• 1 teaspoon Onion powder
• ½ teaspoon Garlic powder
• 2 TBS olive oil

For BBQ sauce:

• ½ cup Low-sodium chicken soup
• 1 clove garlic minced
• 4 ounce Tomato sauce?
• ¼ teaspoon Grained onions
• 1 spoon Tomato sauce
• 1 spoon Molasses
• 1 spoon Raw honey
• ½ spoon Apple cider vinegar
• ⅛ teaspoon sea ​​salt
• ⅛ teaspoon Grind black pepper

instruct

• Divide the pork into 4 similar-sized pieces.
• Add all the dry ingredients to a large bowl and stir together. Add pork cubes to wipe the mixture.
• Add 2 tablespoons of olive oil to the instant pot and place in a wok. Once it means hot, add the pork, but don’t squeeze it.
• Bake evenly on each side for about 2 minutes. Remove the pork and place it on a plate. Repeat the remaining pork minced pieces.
• After grilling the pork and removing it from the pan, press Cancel and add ½ cup chicken broth. Use a wooden spoon and remove the clothes on the bottom of the pan. Make sure to scratch all positions. Then add the remaining ingredients from the barbecue sauce. Cook until heated.
• Place the pork cubes directly into the liquid in the pot, spaced as far as possible. Secure the cover and make sure the vents are set as sealed. Pressure cooking is carried out under high pressure for 60 minutes.
• Then let the pressure release naturally for 20 minutes or until the pin drops.
• Move the pork to a large bowl and chop with 2 forks.

video

Nutrition

Serve: 1cup | Calories: 475KCAL | carbohydrate: 8g | protein: 69g | Fatty: 17g | Saturated fat: 4g | cholesterol: 191mg | sodium: 1100mg | Potassium: 1286mg | fiber: 1g | sugar: 7g | Vitamin A: 120IU | Vitamin C: 2.1mg | calcium: twenty fourmg | iron: 2.1mg