Instant Pot Barbecue Pulled Pork With Zucchini Pickles Recipes

INSTANT POT BARBECUE PULLED PORK WITH ZUCCHINI PICKLES

Steps:

• For the pork: In a small bowl, whisk together the paprika, brown sugar, oregano, garlic powder, onion powder, mustard powder, and 2 teaspoons kosher salt. Rub all over the pork.
• Transfer to a 6- to 8-quart Instant Pot® multi-cooker and add the vinegar, water and liquid smoke. Cover and set it to "Pressure Cook" for 60 minutes. (This is a good time to make the zucchini pickles.)
• Once the pork is done cooking, transfer it to a cutting board. Using two forks, shred the pork into pieces then transfer it to a large bowl and stir in the barbecue sauce. Serve it immediately or cover and refrigerate until ready to serve, up to 3 days. Reheat gently before serving.
• For the pickles: Put the zucchini in a large heatproof bowl then sprinkle it with 1 tablespoon kosher salt. Let sit for 1 hour then rinse with water and drain. Return the zucchini to the bowl, add the shallots and garlic.
• In a medium saucepan, combine the vinegar, water, granulated sugar, mustard seeds, celery seeds, turmeric, bay leaf and crushed red pepper. Bring the mixture to a boil over medium-high heat then remove from the heat and let cool for 10 minutes.
• Pour the pickling liquid over the vegetables and let cool to room temperature. Transfer to jars or an airtight container and refrigerate for up to 1 month.
• Pile the pulled pork onto the buns or tortillas, top with zucchini pickles, and serve right away.

INSTANT POT BARBECUE PULLED PORK SANDWICHES

Steps:

• 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.

INSTANT POT PULLED PORK RECIPE BY TASTY

Steps:

• On a cutting board, pat the pork shoulder dry with paper towels.
• In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces.
• Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl.
• Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release.
• Transfer the pork to a cutting board and shred with 2 forks.
• Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes.
• Return the shredded pork to the sauce and stir to combine.
• Serve the pulled pork on buns with coleslaw and more barbecue sauce.
• Enjoy!