Enjoy tender pulled pork in a fraction of the time with a quick and easy recipe for Instant Pot Barbecue Pulled Pork topped with sweet and tangy zucchini pickles.

We’re going full-steam ahead into all things summer around here, which means it’s time for barbecue, boozy popsicles and no-bake desserts. While I’m all for pulled pork that’s slow-smoked and finished off on a hot grill, sometimes I need my barbecue fix faster and with less prep (and less mess).

Two hands holding forks shredding cooked pork in an Instant Pot

Instant Pot Barbecue Pulled Pork is just as juicy and tender as the classically prepared version, except it’ll be piled onto buns and stuffed into tortillas in 60 minutes or less.

While I’ve been a longtime slow cooker enthusiast, life seems to be going at warp speed lately (maybe because of these two little guys!), so I need my cooking to keep up. What is achieved in 8 hours in a slow cooker can be achieved in a mere 1 hour in an Instant Pot. What’s not to love about saving 7 hours of prep time?

Clear bowl containing pulled pork with barbecue sauce being added

I toss this insanely tender pulled pork in store-bought barbecue sauce, but if you’re feeling extra (and have a little extra time), homemade Root Beer Barbecue Sauce would be a show-stopping addition. Speaking of additions…

Check out those crinkly zucchini pickles on top. Yes, zucchini! A quick brine flavored with garlic and spices adds big flavor to summer’s star produce. Read on for the recipes!

Instant Pot Barbecue Pulled Pork and pickles piled atop buttery buns

Instant Pot Barbecue Pulled Pork

  • 2
    teaspoons
    oregano
  • 1
    teaspoon
    garlic powder
  • 1
    teaspoon
    onion powder
  • 1
    Tablespoon
    paprika
  • 1
    teaspoon
    mustard powder
  • 1
    Tablespoon
    packed light brown sugar
  • 1
    (3-pound) boneless pork shoulder, trimmed and quartered
  • 1/2
    cup
    apple cider vinegar
  • 2
    cups
    water
  • 2
    Tablespoons
    liquid smoke
  • 2
    cups
    homemade or store-bought barbecue sauce

In a small bowl, whisk together the oregano, garlic powder, onion powder, paprika, mustard powder, brown sugar and 2 teaspoons kosher salt. Rub the spice mixture all over the pork shoulder pieces. 

Place the pork shoulder, apple cider vinegar, 2 cups water and liquid smoke in the Instant Pot. 

Set it on the “Pressure Cook” setting for 60 minutes and close the lid.

Once the pork is done cooking, transfer it onto a cutting board. Using two forks, shred the pork into pieces then transfer it to a large bowl and stir in the barbecue sauce. Serve it immediately or refrigerate it, covered, until ready to serve.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Instant Pot Barbecue Pulled Pork

Amount Per Serving

Calories 354
Calories from Fat 54

% Daily Value*

Total Fat 6g
9%

Saturated Fat 1g
5%

Cholesterol 102mg
34%

Sodium 839mg
35%

Potassium 850mg
24%

Total Carbohydrates 32g
11%

Dietary Fiber 1g
4%

Sugars 25g

Protein 39g
78%

Vitamin A
12%

Vitamin C
0.5%

Calcium
4.7%

Iron
13.3%

* Percent Daily Values are based on a 2000 calorie diet.

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Top down view of mason jar filled with Bread and Butter Zucchini Pickles

Cucumbers have been kicked to the curb in favor of summer’s star produce: zucchini! They make for tender, sweet and sour pickles that are perfect for topping sandwiches or snacking on straight from the jar.

Glass bowls filled with ingredients to make zucchini pickles

While the below knife isn’t necessary, it’s hard not to love a bread and butter pickle with the characteristic ridges. This special tool creates waves in whatever it cuts and would also be ideal for DIY potato chips.

A serrated knife on a wood cutting board with sliced zucchini

Slice up the zucchini as thick or as thin as your heart desires, then plunge them into a garlicky brine flavored with turmeric, celery seeds, mustard seeds and an optional pinch of crushed red pepper flakes. Because nothing says “summer is here” quite like a tall jar of pickled veggies!

Mason jar filled with Bread and Butter Zucchini Pickles

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Bread and Butter Zucchini Pickles

  • 1
    pound
    zucchini, thinly sliced
  • 1/2
    cup
    thinly sliced shallots
  • 2
    cloves garlic, thinly sliced
  • 3/4
    cup
    apple cider vinegar
  • 3/4
    cup
    sugar
  • 2
    teaspoons
    mustard seeds
  • 1/4
    teaspoon
    celery seeds
  • 1/4
    teaspoon
    turmeric
  • 1
    bay leaf
  • 1/2
    teaspoon
    chili flake (optional)

Add the sliced zucchini to a large bowl then sprinkle it with 1 tablespoon kosher salt. Allow the zucchini to sit for 1 hour then rinse it with water and drain it. 

Add the shallots and garlic to the bowl with the zucchini. 

In a medium saucepot set over medium-high heat, combine 3/4 cup water with the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, bay leaf and chili flakes (optional). Bring the mixture to a boil then remove it from the heat and let it cool for 10 minutes.

Pour the liquid mixture over the zucchini and shallots then allow the pickles to cool to room temperature before storing them in airtight containers in the fridge. 

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Bread and Butter Zucchini Pickles

Amount Per Serving

Calories 742
Calories from Fat 27

% Daily Value*

Total Fat 3g
5%

Sodium 50mg
2%

Potassium 1359mg
39%

Total Carbohydrates 170g
57%

Dietary Fiber 5g
20%

Sugars 162g

Protein 7g
14%

Vitamin A
18.1%

Vitamin C
100.7%

Calcium
11.2%

Iron
16.8%

* Percent Daily Values are based on a 2000 calorie diet.

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