INSTANT POT BARBECUE PULLED PORK SANDWICHES
You can thank your Instant Pot for pulled pork in just under two hours. This gadget juggles different cook settings (slow cooking, pressure cooking and stove-top browning) to make favorite dishes that your crowd won't have to wait long to devour.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 12
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.
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.
PRESSURE COOKER BARBEQUE PORK
Quick and tasty barbeque pork is made quickly using a pressure cooker for sandwiches or perfect alone!
Provided by Angie Evans
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 1h5m
Yield 16
Number Of Ingredients 4
Steps:
- Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 15.4 g, Cholesterol 89.3 mg, Fat 21.3 g, Fiber 0.3 g, Protein 23.1 g, SaturatedFat 7.8 g, Sodium 537.5 mg, Sugar 11 g
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.
SLOW-COOKER BBQ PORK SANDWICHES
BBQ enthusiasts know low and slow leads to the tenderest meat. Use your slow cooker to get the same results for these pork sandwiches.
Provided by My Food and Family
Categories Pork
Time 8h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place meat in Slow Cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
- Remove meat from Slow Cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to Slow Cooker; stir to coat with sauce.
- Fill rolls with meat mixture and Singles just before serving.
Nutrition Facts : Calories 480, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
BARBECUED PORK SANDWICHES
When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 25 servings.
Number Of Ingredients 10
Steps:
- Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.
Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PRESSURE COOKER PULLED PORK
This recipe is for the Wolfgang Puck electric pressure cooker, but can be modified for your own cooker, per your instruction manuel. This recipe also calls for my No Cook BBQ sauce #473481, which is very thick, and will break down as it cooks with the meat, hence the need for only 1 cup of broth. Can use pork shoulder or butt. Please read 'Note' at bottom of directions. Prep time does not include refridgerator dry rub standing time.
Provided by arroz241_11561377
Categories One Dish Meal
Time 1h15m
Yield 15-20 sandwiches, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into 2-3 inch chunks.
- Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
- Add liquid smoke and chicken broth to cooker.
- Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
- Pour No Cook BBQ sauce over top, (#473481) secure lid.
- For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
- Let pressure release naturally. Be patient, this is a must.
- For all other cookers, follow instruction manual.
- If additional time is needed, adjust accordingly.
- Remove meat from cooker and shred.
- Return meat to cooker, stir, and keep warm at least 15 minutes.
- Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.
Nutrition Facts : Calories 612.1, Fat 41, SaturatedFat 14.2, Cholesterol 165.7, Sodium 804, Carbohydrate 13.3, Fiber 0.6, Sugar 8.8, Protein 44
SLOW COOKER BBQ PULLED PORK SANDWICHES
Your favorite summer sandwich just got a whole lot easier--Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h30m
Yield 12
Number Of Ingredients 21
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
- Cover and cook 8 to 10 hours on low or 5 hours on high.
- Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
- Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
- Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 91.4 g, Cholesterol 28 mg, Fat 18.3 g, Fiber 7.4 g, Protein 25.7 g, SaturatedFat 4 g, Sodium 1084.6 mg, Sugar 19.9 g
MAPLE-BARBECUE PORK SANDWICHES
If you're serving this pork at a party, keep it warm in a slow cooker. Stir in water, a little at a time, if the mixture gets too thick. -Sharlene Heatwole, McDowell, Virginia
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place pork in a large roasting pan; brush with vinegar. Add 1/2 in. water to pan. Cover and bake until tender, 2-1/2 to 3 hours. Remove roast; when cool enough to handle, shred meat with 2 forks., In a large saucepan, combine ketchup, barbecue sauce, syrup, mustard, liquid smoke if desired, pepper and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Add pork; heat through. Serve on buns.
Nutrition Facts : Calories 460 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1018mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 28g protein.
PULLED PORK SANDWICHES - PRESSURE COOKER
I adapted this slightly from a recipe in "Pressure Cooking!" by Connie Neckels. The instructions are written for use with an electric pressure cooker.
Provided by lilchris
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place pork in the cooking pot and set to "Brown." Saute the pork, turning until the pork is browned on all sides.
- Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
- Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
- Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
- Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "Brown." Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
- Spoon pork and sauce onto sandwich buns and serve.
Nutrition Facts : Calories 261.4, Fat 8.7, SaturatedFat 2.9, Cholesterol 100, Sodium 1110.3, Carbohydrate 12.3, Fiber 1.5, Sugar 8.6, Protein 33
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