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Instant Pot: Shredded BBQ Pork Sandwiches

It's another game day weekend and in deciding on a menu, I wanted to serve up satisfying eats that I knew my family and friends would appreciate. That's when I decided on these Shredded BBQ Pork Sandwiches. The homemade BBQ sauce recipe in the 'Ultimate Barbequed Ribs' recipe I made was used because I loved how the bacon added a smoky flavor. The sauce in itself is finger lickin' good with just the right amount of sweetness so there was no doubt it would be delicious with shredded pork. For added convenience, the sauce could be made in advance and stored in your fridge until ready to use as a condiment or in the following recipe.

It couldn't be any more simpler - pour in the homemade BBQ sauce in my Instant Pot, add your seasoned pork and let it pressure cook. After it's done and your kitchen is filled with an amazing aroma of BBQ, shred the pork and make yourself a sandwich to enjoy. I found that the recipe could be made a day in advance and doing so allows the pork to absorb the BBQ sauce for a more intense flavor. But it doesn't stop there. Feel free to top the shredded BBQ pork sandwiches with your preferred toppings like a cool and crunchy coleslaw or even cheese! Leftovers can be frozen too, making it a great recipe for freezer meals.



Shredded BBQ Pork Sandwiches
recipe inspired by Tyler Florence


Yield: 8+

Shredded BBQ Pork Sandwiches

ingredients:

BBQ Sauce
  • 2 cups ketchup 
  • 1 cup peach preserves
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
Pork
  • 3-4 pounds pork shoulder or pork butt
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 8 hamburger buns for serving

instructions:


  1. Plug in IP with insert set in place.
  2. Season pork with salt, ground pepper and garlic powder; Transfer to IP.
  3. In a medium bowl, combine the BBQ sauce ingredients and add the BBQ sauce to the IP.
  4. Secure the lid of the IP and ensure the valve is set to SEALING.
  5. Press MANUAL and adjust the time to 35 minutes on HIGH PRESSURE.
  6. The display will reflect ON while the IP comes to pressure. Allow a few minutes for IP to come to pressure. 
  7. Once at pressure, the display will reflect 35 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
  8. When the IP beeps after pressure cooking for 35 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure.
  9. When the display reflects 15 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
  10. Open up your IP when the pin has dropped (allow a few minutes for this to happen.)
  11. Shred pork with 2 forks and toss to coat. Fill hamburger buns with the pork and serve.
Created using The Recipes Generator

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