instant pot pulled pork with orange sauce

Instant Pot Pulled Pork with Orange Sauce

Holidays Recipes

Description

Instant Pot pulled pork is a fabulous weeknight meal that requires a little patience and even less preparation. Throw it in the pressure cooker and 30 minutes later, you’ll have mounds of juicy pork to shred and slather with my zesty, spiced orange sauce!

Ingreadient

2 lb boneless pork shoulder also named as “pork butt” or “Boston butt”
8 brioche slider buns or 4 regular sandwich buns

COOKING SAUCE:

1/3 cup lemon juice
1/3 cup soy sauce
1/3 cup marsala wine
2 cloves garlic minced
2 tsp ground ginger

ORANGE SAUCE:

2/3 cup sugar
2 cups orange juice (fresh or frozen)
1 tbsp orange zest
1 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp kosher salt
1 pinch red pepper flakes
1/4 tsp ground cloves

COLESLAW

1/2 head green cabbage shredded
1/2 head purple cabbage shredded
2 carrots peeled and grated

COLESLAW DRESSING

1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tbsp apple cider vinegar
1 lemon juiced (3 tablespoons)
1 tsp sugar
1/2 tsp celery seed
salt to taste
black pepper to taste

Direction

Combine the cooking sauce ingredients in a bowl and whisk thoroughly to combine. Set aside.
Place a trivet in the bottom of the Instant Pot first, top with the pork and pour cooking sauce over. Close lid and venting valve, then press Meat/Stew setting to start cooking.
When meat is done, release vent valve and open lid. Shred pork using 2 forks, discarding any large pieces of fat. Cover with lid to keep warm.
In a saucepan, place sugar, orange juice, zest, cornstarch, cinnamon, salt, red pepper flakes and ground cloves. Turn heat to medium and cook, stirring often, until thickened. The sauce should be a thick amber to almost clear color at this point.
Serve sauce over pulled pork on slider buns. I prefer the brioche buns, but use what you prefer. Top with coleslaw and serve.

COLESLAW

Combine both cabbages and carrots in a large bowl.
In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed. Season with kosher salt and black pepper to taste.
Pour the dressing over the cabbage mixture and toss gently to mix. Cover and chill in the refrigerator before serving.