Instant Pot Pulled Pork With Pineapple Bbq Sauce Recipes

PULLED PORK WITH PINEAPPLE BARBECUE SAUCE

Steps:

• Add all of the barbecue sauce ingredients to a saucepan. Gently bring to a simmer and cook for a few minutes until the sugar is dissolved and the mixture has thickened slightly (it will thicken a bit more as it cools).
• Set aside until the pork is ready. Can be kept in the fridge for a day or two in advance. (This recipe makes about 1 cup of sauce. If you like a lot of sauce with your pork, or if you have a cut of meat on the larger side, you might consider making a 1.5 or double batch!)
• Light the grill with the coals on one side of the grill.
• Lightly season the outside of your pork with salt. Remember that the sauce has plenty of salt and flavor, so I go easy on seasoning meat itself here.
• Add the pork to the cooler side of the grill (over indirect heat), cover and allow to cook for about 3 hours or until internal temperature reads around 150-160F.
• Once the pork reaches 150-160 degrees F, remove it from the grill with sturdy tongs and wrap it tightly in aluminum foil. This helps keep moisture in and cuts down on the overall cooking time. Return to the grill, cover and continue to cook until the internal temperature is about 203 degrees F.
• Remove the pork from the grill, allow to cool down slightly, and then shred with two forks.
• Mix the shredded pork with the pineapple barbecue sauce or serve it on the side.

INSTANT POT PULLED PORK WITH PINEAPPLE

Steps:

• Plug in your pressure cooker and add the avocado oil. Press the Sauté button and wait a minute or two for it to heat up. Add the red onion and sauté, stirring occasionally, for 3 minutes.
• Unwrap the pork shoulder from the netting (if applicable) and lay it out on a cutting board (it will likely be folded over on itself or contain multiple pieces, so lay it all out). Sprinkle all sides with sea salt, ground cumin, paprika, garlic powder, and black pepper.
• Move the onions off to one side of the Instant Pot and place the pork shoulder in the IP. Allow it to brown 3 to 5 minutes, until it has a nice crisp on it. Flip the roast over and brown on the other side another 3 to 5 minutes.
• Add the remaining ingredients to the Instant Pot. Secure the lid and select "Manual." Make sure it's set on the high pressure setting and adjust the time for 1 hour and 20 minutes. Leaving the steam valve closed, allow the Instant Pot to do its thing. Once the time is up, allow it to naturally release for at least 20 minutes (up to 1 hour).
• Remove the lid, and transfer the roast to a cutting board. Use two forks to shred the meat (it should fall apart very easily! I often just use tongs to shred the pork).
• Transfer the shredded pork back to the Instant Pot and allow it to sit in the juices until ready to serve.
• Note: If you'd like crispy shredded pork carnitas, heat a skillet over medium-high heat on your stove top and add a thin layer of shredded pork. Pan fry it, stirring occasionally, until the pork becomes crispy and golden-brown.
• Use pineapple shredded pork for tacos, burritos, burrito bowls, or serve as-is with side dishes.

INSTANT POT PULLED PORK WITH PINEAPPLE BBQ SAUCE

Steps:

• Add the pork to the instant pot insert. Then add the liquid smoke.
• Add the salt.
• Seal the lid and move the valve to sealing. (you won't need any excess liquid).
• Turn on manual high pressure for 60 minutes (90 minutes if your meat is frozen).
• To make the BBQ sauce add the pineapple juice to a measuring cup or bowl.
• Then add the ketchup and stir to combine.
• Place in a saucepan and heat over medium low heat for 5 minutes.
• When the meat is done remove the excess liquid from the instant pot.
• Shred the pork with two forks.
• Add the bbq sauce to the pork and stir to combine.
• Make the slaw by combining all the slaw ingredients and toss to combine.
• Serve the pork in toasted Hawaiian buns with slaw and maui onion chips.