Instant Pot BBQ Pork

Have you jumped on the pressure cooker bandwagon yet?  We have really loved using ours and saving time in the kitchen.  This bbq pulled pork was some of the best meat we have made in our pressure cooker!  If you are still on team slow cooker, don't fear, we have adaptations for you too!

We've cooked several different cuts of pork and found that pork shoulder works best here because it shreds so easily.  Start this recipe by searing your roast on all sides and seasoning it with salt and pepper.  Place your meat, along with some bbq sauce and a little cooking liquid into either a pressure cooker or slow cooker and follow the instructions for cooking time. Prepare your favorite Rhodes rolls for serving by baking or warming and slicing them open.  We also sometimes like to split and butter them and toast them under the broiler for a few minutes before piling the pork on.    

This recipe is a simple one with just a few ingredients.  It takes just a few minutes of hands-on work to prepare, but it tastes like you slaved all day making it!  Give it a try and let us know what you think! 

BBQ Pulled Pork Sandwiches - Pressure or Slow Cooker

Printable Version

Ingredients:

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1 – 2 tablespoons vegetable oil
4 lbs. boneless pork shoulder, cut in two pieces - this particular cut works best here!
2 cups barbecue sauce, divided
1/2 cup water

Salt and pepper, to taste

12 Rhodes Warm-N-Serve Wheat Rolls

Directions:

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Start by searing your pork. In pressure cooker, or skillet on stovetop, heat vegetable oil.  Season meat on all sides with salt and pepper. When oil is hot, brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned.

Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot (pressure cooker or slow cooker). Stir to combine. Add browned pork and any accumulated juices to the pot also.

For slow cooker, cook on low for 6-8 hours.  

For pressure cooker, cook on high pressure for 75 minutes, and allow pressure to release naturally (about 20 minutes).  When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shred.

Strain cooking liquid, reserving 1/2 cup.

Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine.  If using pressure cooker, bring to a simmer, stirring frequently. If using slow cooker, add reserved cooking liquid only if needed.  Turn slow cooker to high and heat for 20-30 minutes.

Serve on toasted Rhodes Wheat Warm N Serve rolls with additional barbecue sauce if desired.  

Recipe Source:

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Adapted from Pressure Cooking Today

Instant Pot Creamy Butternut & Tomato Bisque

Like many people, we are loving our Instant Pots.  This recipe is an example of one that the cook time is cut WAY down by using a pressure cooker.  Our kids eat this "tomato soup" and have no idea they are eating some nutrient-packed butternut squash.  It's a favorite of ours for a quick dinner on a cold day!

Head to OSSS for the full recipe and printable!

Instant Pot General Tsao's Chicken

Have you jumped on the instant pot bandwagon yet?  We aren't usually ones to want every little kitchen appliance.....but the instant pot we LOVE. We were both gifted instant pot's in the last year - and we love the fact that we can cook quicker - and get tender fall apart meat almost effortlessly!  

This General Tso’s Chicken has become a fast new favorite.  And you can probably throw it together in an Instant Pot faster than you can pick up take-out.  It’s tender, moist, flavorful, and has just a handful of ingredients–most of which are pantry staples.  You can use thawed or frozen chicken thighs here and serve it over rice or in lettuce.  Our kids loved it, too! Give it a try and let us know what you think!

We're sharing the RECIPE HERE!