Instant Pot Cherry-Sriracha Pulled Pork
BBQ Spot
8
15 minutes
45 minutes
371
Essential Tools
Medium bowl
Whisk
Measuring cups
Large bowl
Chef knife or paring knife
Measuring spoons
5-quart Instant Pot
Wooden spoon
Forks
Ingredients
- 1 cup apple cider vinegar
- ¾ cup ketchup
- ½ cup packed light brown sugar
- ¼ cup cherry preserves
- ¼ cup sriracha chili sauce
- 1 (4- to 5-pound) boneless pork butt, trimmed and cut into 2-inch pieces
- 2 tablespoons Three Little Pigs Touch of Cherry BBQ Rub
- 2 teaspoons vegetable oil
- 1 medium yellow onion, finely chopped
Directions
- 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.
