Pressure Cooker Tropical Pulled Pork Sliders Recipes
TROPICAL PULLED PORK SLIDERS
I used what I had in my cupboard to make this pork, and the results were fantastic! I enjoy transforming an inexpensive cut of meat to something extraordinary. -Shelly Mitchell, Gresham, Oregon
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Rub roast with garlic and lemon pepper. Transfer to a 4-qt. slow cooker; top with pineapple and orange juice. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork and cooking juices to slow cooker. Stir in salsa; heat through. Serve with rolls.
Nutrition Facts : Calories 422 calories, Fat 15g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 674mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
PRESSURE-COOKER TROPICAL PULLED PORK SLIDERS
I used what I had in my cupboard to make this Hawaiian-style pork filling, and the results were fantastic. It's a delicious way to fuel a party. -Shelly Mitchell, Gresham, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 24 servings.
Number Of Ingredients 7
Steps:
- Rub roast with garlic and lemon pepper. Transfer to a 6-qt. electric pressure cooker; top with pineapple and orange juice. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork and cooking juices to pressure cooker. Stir in salsa; heat through. Serve with rolls.
Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
PRESSURE COOKER PULLED PORK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.
- Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
- Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.
- If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
- Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
- In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
- Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.
PRESSURE COOKER BBQ PULLED PORK
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender - savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
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- Sprinkle roast with salt and pepper on both sides. Place metal rack or foil collar (see Tip) in a 6-quart or larger pressure cooker or Instapot; add water. Place pork on rack.
- Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 75 minutes. Remove from heat and allow pressure to drop naturally. When pressure allows the safety lock to release, open carefully as it will be very hot.
- Remove pork to a cutting board and shred with 2 forks. Discard liquid from pressure cooker. Add barbecue sauce, pineapple (juice and all), and shredded meat to pressure cooker. Mix well and over medium heat, simmer 5 minutes or until heated through. Serve on slider rolls.
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