Instant Pot Cherry-Sriracha Pulled Pork
March 31, 2020
- Yields: 8 Servings
CLICK IMAGE ABOVE TO VIEW HOW TO VIDEO
1In a medium bowl, whisk the vinegar, ketchup, sugar, preserves and sriracha.
2In a large bowl, toss the pork and BBQ Rub to coat.
3In 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.
4With 2 forks, shred pork and serve with the remaining vinegar-ketchup mixture. Makes about 8 cups.
5Approximate nutritional values per serving (1 cup): 371 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 358mg Sodium, 21g Carbohydrates, 0g Fiber, 18g Sugars, 27g Protein
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.
- Complexity: Easy
- Prep Time: 15 Minutes plus Pressurizing and Pressure Releasing
- Serving Size: 8