In a medium bowl, whisk the vinegar, ketchup, sugar, preserves and sriracha.
In a large bowl, toss the pork and BBQ Rub to coat.
In the Instant Pot, heat the oil on Sauté-More. Add the onion and pork, and cook 10 minutes or until onion is tender, stirring occasionally. Add ⅓ cup water and stir to loosen any browned bits from bottom of pot. Add ½ the vinegar-ketchup mixture. Place the lid on the Instant Pot and close the pressure valve to seal. Pressure cook on high 1 hour. Naturally release the pressure and remove the lid. Cool slightly and drain excess liquid.
With 2 forks, shred pork and serve with the remaining vinegar-ketchup mixture. Makes about 8 cups.
Recipe Note
Some serving ideas:
Cherry-Sriracha Pulled Pork Quesadillas
Layer pulled pork and Monterey Jack cheese between 2 flour tortillas and cook on a griddle or in a skillet until golden brown.
Cherry-Sriracha Pulled Pork Biscuit Sandwiches
Pile biscuits high with pulled pork, your favorite coleslaw, and pickles to make a Southern-inspired sandwich.
Thanks for contacting us! We'll get back to you shortly.
Thanks for subscribing
Thanks! We will notify you when it becomes available!
The max number of items have already been added
There is only one item left to add to the cart
There are only [num_items] items left to add to the cart
