Instant Pot Apple Cider Pulled Pork Recipes

INSTANT POT® PULLED PORK

Instant Pot® Pulled Pork image

This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.

Provided by Julie Tramp

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 10h20m

Yield 16

Number Of Ingredients 17

Ingredients

¼ cup brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 (4 pound) pork shoulder roast, trimmed, or more as desired
2 teaspoons olive oil
1 cup chicken stock
2 cups water
⅓ cup apple cider vinegar
2 tablespoons brown sugar
1 (6 ounce) can tomato paste, divided
1 large sweet onion, quartered, or more to taste
½ cup ketchup, divided
½ cup brown sugar

Steps:

Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 17.8 g, Cholesterol 64.9 mg, Fat 20.9 g, Fiber 1.1 g, Protein 15.6 g, SaturatedFat 7.1 g, Sodium 1777.4 mg, Sugar 15.6 g

APPLE CIDER PULLED PORK

Apple Cider Pulled Pork image

For potlucks and tailgates, we slow-cook pork with cider, onions and spices. These tangy sliders and sweet potato fries make a winning barbecue plate. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories Lunch

Time 8h30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2 teaspoons seasoned salt
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon pepper
2 medium Granny Smith apples, peeled and coarsely chopped
1 medium onion, chopped
1 celery rib, chopped
1-1/2 cups apple cider or juice
1 boneless pork shoulder butt roast (3 pounds)
2 tablespoons cornstarch
2 tablespoons water
24 mini buns, warmed
Additional apple slices, optional

Steps:

Mix first 5 ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes; stir in pork. Serve on buns. If desired, top with apple slices. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 375 calories, Fat 15g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 563mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

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