Instant Pot Pulled Pork Recipe Kylee Cooks Combine all sauce ingredients in a large bowl and mix until well blended. pour a little of the mixture into the pressure cooker, then add the pork. pour remaining sauce mixture over the pork. place the lid on the instant pot, turn the vent to seal – and cook on manual for 75 minutes (high pressure). Slow cooker recipes. set and forget, and come back to a delicious meal, ready to eat! fabulous instant pot recipes, fit for every family! from instant pot risotto to instant pot beef stew you'll love every single one!.
Easy Instant Pot Pulled Pork Recipe Pressure Cooker Pulled Pork Refrigerator: store any leftover pulled pork in an airtight container in the refrigerator for up to 4 days. to reheat: reheat leftover pulled pork in a skillet over medium heat until warmed through, or in the microwave. freezing instructions. pulled pork freezes well. store in an airtight container or freezer bag for up to 3 months. Season pork with brown sugar mixture. heat canola oil; working in two batches, add pork and cook until evenly browned, about 3 4 minutes. stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. select manual setting; adjust pressure to high, and set time for 40 minutes. Place pork chunks directly into the liquid in the pot, spacing out as best possible. secure lid and make sure vent is set to sealing position. pressure cook on high pressure for 60 minutes. then let pressure release naturally for 20 minutes or until pin drops. remove pork to a large bowl and shred with 2 forks. Basically, just deglaze the pot with whatever liquid you're planning to add to help bring the pot to pressure. add the 1 teaspoon of optional liquid smoke now if you're using it (optional). add the pork back to the instant pot and pour ½ cup of bbq sauce over the top. turn the pot to manual high for 60 minutes.
Best Instant Pot Pulled Pork Video Sweet And Savory Meals Place pork chunks directly into the liquid in the pot, spacing out as best possible. secure lid and make sure vent is set to sealing position. pressure cook on high pressure for 60 minutes. then let pressure release naturally for 20 minutes or until pin drops. remove pork to a large bowl and shred with 2 forks. Basically, just deglaze the pot with whatever liquid you're planning to add to help bring the pot to pressure. add the 1 teaspoon of optional liquid smoke now if you're using it (optional). add the pork back to the instant pot and pour ½ cup of bbq sauce over the top. turn the pot to manual high for 60 minutes. Pressure cook pork shoulder. add ⅛ cup (31ml) maple syrup, ⅛ cup (31ml) honey, 2 tbsp (30ml) apple cider vinegar, 2 tbsp (30ml) dijon mustard, and 3 drops liquid smoke to the instant pot. give it a quick mix. place all the cubed pork in the pot. amy jacky’s tips – placing cubed pork shoulder. Here's how: first, trim the excess fat from the pork butt. generously season the pork with salt, followed by the 3 ingredient spice rub. next, set the instant pot to "saute". when it's ripping hot, sear all sides of the pork butt. transfer the seared pork out of the instant pot.
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