Southern BBQ pork in the Instant Pot
This week is all about BBQ here at Home Pressure Cooking. Did you know that there are three different based BBQs?
Growing up my entire life I only knew of red BBQ sauce. It wasn’t until I moved to the south that sweet tea and southern BBQ came into my life. It’s never been the same truthfully:) I mean that in the happiest of ways. If you missed our recent Cowboy nachos HERE, you may want to check those out. Make it a BBQ kind of week on the menu. Make some potato salad on the side, and you are good to go!
Even if you do not live in the south you can still enjoy a southern BBQ pork style meal. I made my Southern BBQ pork in the Instant Pot this evening and I just had to share. I made a traditional BBQ pork back a month or so ago, and that too is delicious. But this mustard-based is my favorite. In Carolina’s region where we live: Mustard base BBQ sauce is as common in the south as a 90-degree day in July.
On the East coast you will typically find whole hogs on the smoker. You will find BBQ style pork is always up for debate in the South depending on the region. You have a mustard base, vinegar-based, and traditional BBQ base. There is also a Chinese BBQ style. They say the swine is divine and the best here in the South. We may agree with that. You will enjoy this simple way to make it in your Instant Pot. You can also make your own homemade BBQ sauce and this is the version we will be sharing here today. Keep in mind you can use any store-bought or local BBQ sauce you enjoy.
I will leave you with the easy recipe down below. Thanks for stopping over today!
You may enjoy some of our other Southern Instant Pot-Pressure Cooker recipes HERE
Southern BBQ pork in the Instant Pot
Pin it, make it, enjoy
Pressure Cooker Southern BBQ Pork
- Instant Pot
- Ninja Foodi
- 4-6 LBS Boneless Pork Loin
- 2 tbsp Brown Sugar
- 2 tsp salt
- 1 teaspoon Paprika
- 1/2 tsp Pepper
- 2 medium onions cut in quarters
- 3/4 cup cider vinegar
- 4 tsp worschestire sauce
- 1 tbsp sugar
- 1 tbsp crushed red pepper
- 1 tsp cayenne pepper
- 1 tsp garlic salt
- 1 tsp ground mustard
- Rolls of choice. Potatoe buns are great
- Coleslaw for topping
- Vegetable oil
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Drizzle lightly the bottom of the pot with vegetable oil. Place meat cut in half and onions in the Pressure Cooker and set to saute medium to brown both sides. Be sure nothing is sticking to the bottom before proceeding to the next step.
- In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast.
- Set the pot on High Pressure for 60 minutes. Let Naturally release
- Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to Instant Pot and heat on medium saute setting before serving. Top with coleslaw is optional, but sure is tasty
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