PRESSURE-COOKER CARIBBEAN CHIPOTLE PORK SLIDERS
One of our favorite pulled pork recipes combines the heat of chipotle peppers with cool tropical coleslaw. The robust flavors are always a big hit. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h50m
Yield 20 servings.
Number Of Ingredients 19
Steps:
- Place onion in a 6-qt. electric pressure cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Lock lid; close pressure-release vale. Adjust to pressure-cook on high for 75 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove roast; cool slightly. Skim fat from cooking juices. If desired, press cancel, then select saute setting and adjust for low heat; simmer, stirring constantly, until the juices are slightly thickened. Press cancel., Shred pork with 2 forks. Return pork to pressure cooker; stir to heat through., For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
PRESSURE-COOKER TROPICAL PULLED PORK SLIDERS
I used what I had in my cupboard to make this Hawaiian-style pork filling, and the results were fantastic. It's a delicious way to fuel a party. -Shelly Mitchell, Gresham, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 24 servings.
Number Of Ingredients 7
Steps:
- Rub roast with garlic and lemon pepper. Transfer to a 6-qt. electric pressure cooker; top with pineapple and orange juice. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork and cooking juices to pressure cooker. Stir in salsa; heat through. Serve with rolls.
Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
TROPICAL PULLED PORK SLIDERS
I used what I had in my cupboard to make this pork, and the results were fantastic! I enjoy transforming an inexpensive cut of meat to something extraordinary. -Shelly Mitchell, Gresham, Oregon
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Rub roast with garlic and lemon pepper. Transfer to a 4-qt. slow cooker; top with pineapple and orange juice. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork and cooking juices to slow cooker. Stir in salsa; heat through. Serve with rolls.
Nutrition Facts : Calories 422 calories, Fat 15g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 674mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
PRESSURE COOKER BBQ PULLED PORK
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender - savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
HAWAIIAN PULLED PORK SANDWICHES
Steps:
- In small bowl, combine teriyaki mix, paprika and pepper.
- Coat the pork the with rub mixture, patting until all rub is used. Set aside.
- In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
- Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.
- Hawaiian Sauce:
- In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
- Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
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TROPICAL PULLED PORK SLIDERS | MRFOOD.COM
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5/5 (2)Estimated Reading Time 2 minsCategory Sandwiches
- Sprinkle roast with salt and pepper on both sides. Place metal rack or foil collar (see Tip) in a 6-quart or larger pressure cooker or Instapot; add water. Place pork on rack.
- Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 75 minutes. Remove from heat and allow pressure to drop naturally. When pressure allows the safety lock to release, open carefully as it will be very hot.
- Remove pork to a cutting board and shred with 2 forks. Discard liquid from pressure cooker. Add barbecue sauce, pineapple (juice and all), and shredded meat to pressure cooker. Mix well and over medium heat, simmer 5 minutes or until heated through. Serve on slider rolls.
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