Best Instant Pot Barbecue Pulled Pork With Zucchini Pickles Recipes
INSTANT POT BARBECUE PULLED PORK WITH ZUCCHINI PICKLES
While I'm all for pulled pork that's slow-smoked, sometimes I need my barbecue fix faster and with less prep (and less mess). This Instant Pot version is just as juicy and tender, and you can pile it onto buns or tortillas in 60 minutes or less. For a fun twist on bread-and-butter pickles, make sweet and tangy zucchini pickles. A quick brine flavored with garlic and spices adds big flavor to summer's star produce.
Provided by Kelly Senyei
Categories main-dish
Time 2h25m
Yield 8 servings
Number Of Ingredients 25
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
