Apple Cider BBQ Pulled Pork

What’s Up, Hungry People

Summer may officially be over, but that doesn’t mean you can’t still whip up a batch of BBQ pork! I freakin’ love my Instant Pot. It makes normally hours-long meals take just a few minutes – which means things like perfect pulled-pork barbecue are back on the menu as an easy weeknight meal. I found all my ingredients on sale this week too, which means I saved a buck or two on an awesome meal!

Pork shoulder is the best meat to use for pulled pork because it is insanely tender and shreds easily. My favorite way to make pulled pork is to use a hand mixer rather than forks to shred the pork. This trick also works on chicken! It saves a ton of time and is easier on your hands.

This pulled pork takes inspiration from fall and summer flavors – it’s sweet from apple cider but spicy from a Texas-based barbecue sauce. It certainly makes transitioning into the colder weather that much more bearable.

Here’s What You Need

• Pork shoulder: The main protein, tender and shreds easily.
• Sea salt and pepper: Essential for seasoning the pork.
• Olive oil: Used for searing the pork.
• Apple cider: Adds sweetness and depth to the sauce.
• Soy sauce: Provides a savory, umami flavor.
• Texas BBQ sauce: Adds a smoky, spicy kick.
• Sriracha: Brings heat and a touch of garlic.
• Maple syrup: Adds a natural sweetness.
• Paprika: Adds color and a mild, peppery flavor.
• Whole grain mustard: Adds tanginess and texture.
• Buns: Perfect for serving the pulled pork.

Let’s Cook

First, season your pork shoulder with a good sprinkle of sea salt and pepper. Give it a nice rub to make sure it’s well-coated. Now, in a large bowl, whisk together the apple cider, soy sauce, BBQ sauce, sriracha, maple syrup, paprika, and whole grain mustard to create a thick, flavorful sauce.

Next, set your Instant Pot to sauté mode on the “more” setting and preheat the olive oil. Once it’s hot, sear the pork shoulder on all sides until it’s browned. It doesn’t need to be cooked through, just get that nice brown crust.

Turn off the Instant Pot and pour the sauce over the pork shoulder, making sure it’s well-covered. Put the lid on, set it to Pressure Cook on the “normal” setting, and cook for 45 minutes.

When the cooking time is up, you have two options: let the Instant Pot depressurize naturally, or if you’re in a hurry, carefully perform a quick release. Once it’s safe to open, remove the pork shoulder and place it in a large bowl.

Now, turn off the Instant Pot and then set it back to sauté mode on “more.” Let the sauce come to a rolling simmer and thicken for about 10-15 minutes. While that’s happening, shred the pork shoulder using two forks or a hand mixer.

Pour the thickened sauce over the shredded pork, but save about ½ cup for extra topping. Let the pork soak up all that delicious sauce. Serve it on buns with the reserved sauce for topping.

Tips and Troubleshooting

• Getting the Perfect Sear: Make sure your Instant Pot is hot before adding the pork. A good sear locks in flavor and adds a nice texture.
• Shredding the Pork: Using a hand mixer is a quick and easy way to shred the pork. Just be sure not to overdo it, or you’ll end up with mush.
• Sauce Consistency: If your sauce is too thin, let it simmer longer. If it’s too thick, add a splash of apple cider to reach your desired consistency.
• Serving Suggestions: This pulled pork is great on buns, but also delicious over rice or in tacos. Get creative with your leftovers!

So there you have it, Hungry People! A batch of delicious, sweet and spicy pulled pork that’s perfect for any season. Using the Instant Pot makes this meal a breeze, cutting down on cooking time while still delivering tender, flavorful meat. Whether you serve it on buns, over rice, or in tacos, this pulled pork is sure to be a hit. Enjoy every bite and keep your Instant Pot handy for more quick and tasty meals.

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