tricia yearwood's peach pulled pork (instant pot)
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Tricia's Yearwood's Southern Kitchen
yield
6 -8
prep time
15 Min
cook time
50 Min
method
Pressure Cooker/Instant Pot
Ingredients For tricia yearwood's peach pulled pork (instant pot)
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1 tspground cumin
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1 tspgarlic powder
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1 tspground ginger
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1 tspground mustard
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1 tsponion powder
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1/2 tspfreshly ground black pepper
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1/2 tspchili powder
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1 tspkosher salt
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1-3-poundboneless pork shoulder (boston butt cut), cut into 3-1lb. pieces
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2 Tbspolive oil
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3/4 clow sodium chicken stock
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3 Tbspapple cider vinegar
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1-13 ozjar of peach jam
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2 Tbspdijon mustard
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2 clovegarlic
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1-8 oztomato sauce
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1 Tbspmolasses
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1 Tbspsoy sauce
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1 tspworcestershire sauce
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1/4 cfresh parsley, roughly chopped
How To Make tricia yearwood's peach pulled pork (instant pot)
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1*Turn a 6-quart instant pot to SAUTE/SEAR function *Combine the cumin, garlic & onion powders, ginger, mustard, pepper, chili powder and 1 T. of the salt in a small mixing bowl. Sprinkle the pork all over with half the spice rub; set the other half aside. *Add the oil to the instant pot and sear the pork on all sides. You may need to sear in batches. Pour in the stock, vinegar and half of the jam. Add the mustard and garlic. Close and lock the instant pot and set the valve to the sealing position. Turn on, select the MANUAL function and set the timer for 45 minutes. *Once the cook time ends, move the valve to the venting position to quickly release the steam. Turn off the instant pot and transfer the pork to a cutting board. Strain the pot liquor into fat separator. *While the pork is cooling, assemble the BBQ sauce in the bowl of the instant pot: Pour in 1/4 C. of the strained pot liquor and the remaining jam, spice rub and 1 t. salt. Whisk in the tomato sauce, molasses, soy sauce and Worcestershire sauce until evenly combined. Turn on the Saute function and cook until the sauce begins to simmer, 2-3 minutes. Once the sauce has thickened slightly, turn off the instant pot. *Pull the tender pork into large chunks using two forks. Add the pulled pork to the hot sauce and toss to combine. Top with parsley. Serve immediately.
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