Instant Pot Cider Pulled Pork with Apple Slaw
Fall is finally in the air! October has arrived and we are definitely in the Fall state-of-mind…desiring all the spice, apple and pumpkin flavors. So today, we share with you our recipe for Instant Pot Cider Pulled Pork with Apple Slaw. A warming meal with a distinctly Fall flavor. Just add a pre-dinner Spiced Old Fashioned and Ginger Molasses Cookies for dessert!
We hope you are taking the time to enjoy the change of seasons and will give our Instant Pot Cider Pulled Pork with Apple Slaw a try.
Instant Pot Cider Pulled Pork with Apple Slaw
Ingredients
- 3-4 lb boneless pork shoulder
- 2 TBS packed brown sugar
- 1 TBS smoked paprika
- 1 TBS garlic powder
- 1 TBS chili powder
- 1 tsp salt
- 2 TBS olive oil
- ¼ cup cider vinegar
- 1/3 cup chicken broth
- ½ cup apple cider or juice
- 2 TBS Worcestershire sauce
- ½ tsp liquid smoke
- Salt and pepper to taste
- Apple Slaw:
- 1 green apple granny smith
- 1 red apple fuji
- 1 Shredded carrot
- ½ cup mayonnaise
- 2 TBS sour cream
- 2 TBS cider vinegar
- 1 ½ TBS honey
- 1 tsp celery salt
Instructions
- Cut your pork shoulder into 4 roughly equal pieces. Add them to a baking sheet or large plate so you don't make a mess when applying the rub.
- Combine the brown sugar, smoked paprika, garlic powder, chili powder and salt in a small bowl. This is your spice rub.
- Using your hands, coat the pork pieces in the spice rub as evenly as possible.
- Add the olive oil to your Instant Pot and press the sauté button. Once the oil is hot, sear your pork on all sides (about 5 minutes per batch). You'll want to do 2 batches. Once seared, set the pork aside.
- Add the cider vinegar, chicken broth, apple cider, Worcestershire sauce, and liquid smoke to your Instant Pot. Use a wooden spoon to ensure that any brown bits that stuck on are released from the bottom of the pot. Add the pork back in.
- Close the Instant Pot's lid, set the valve on "sealing", and cook on high pressure for 60 minutes. It will take 10-15 minutes for it to get up to pressure.
- While the pork cooks, prepare the Apple Slaw.
- For the Apple Slaw: Julienne cut both apples and carrot. In a small bowl, combine the mayonnaise, sour cream, cider vinegar, honey and celery salt. Adjust the sweetness and seasoning as desired. Place apples and carrot in a medium bowl. Pour the dressing over and toss well to combine. Cover and refrigerate for at lease 1 hour before serving.
- Once the countdown has finished, carefully do a manual pressure release. Take the pork out of the Instant Pot once it has depressurized. Add it to a large bowl and shred it with 2 forks.
- Pour the liquid remaining in the Instant Pot into a large glass measuring cup. Allow the juices to settle for a minute or two and then skim most of the fat off the top. Return the shredded pork to the instant pot and set to saute medium-high. Pour about ¼ cup of the juices over the pork and saute until most of the juices are absorbed. You can add more or less liquid depending on how moist and how much additional flavor you want in your pork. Season the pork with salt & pepper as desired.
- Serve on toasted buns topped with Apple Slaw.
Brown sugar, smoked paprika, garlic powder, chili powder and salt combine to make a simple spice rub.
Generously rub the spices over the pork pieces.
Brown the pork right in the Instant Pot!
Once cooking is complete and pressure released, lift the lid and remove the pork to a bowl and shred it.
Return the shredded pork to the Instant Pot and add reserved liquid to your liking.
Julienne the carrot and apples.
Combine the dressing ingredients and pour over the apples and carrot, tossing to coat.
Serve pork on toasted buns topped with Apple Slaw.