Instant Pot Pulled Pork with Orange Sauce
User Reviews
4.6
15 reviews
Excellent
Instant Pot Pulled Pork with Orange Sauce
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This classic Southern Instant Pot pulled pork slider recipe creates succulent pork slathered in a tangy, spiced orange sauce with coleslaw!
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Ingredients
- 2 lb boneless pork shoulder also named as “pork butt” or “Boston butt”
- 8 brioche slider buns or 4 regular sandwich buns
Cooking Sauce:
- 1/3 cup lemon juice
- 1/3 cup soy sauce
- 1/3 cup marsala wine
- 2 cloves garlic minced
- 2 tsp ground ginger
Orange Sauce:
- 2/3 cup sugar
- 2 cups orange juice (fresh or frozen)
- 1 tbsp orange zest
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 pinch red pepper flakes
- 1/4 tsp ground cloves
Coleslaw
- 1/2 head green cabbage shredded
- 1/2 head purple cabbage shredded
- 2 carrots peeled and grated
Coleslaw Dressing
- 1 1/2 cups mayonnaise
- 1/4 cup Creole mustard
- 1 tbsp apple cider vinegar
- 1 lemon juiced (3 tablespoons)
- 1 tsp sugar
- 1/2 tsp celery seed
- salt to taste
- Black pepper to taste
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Instructions
- Combine the cooking sauce ingredients in a bowl and whisk thoroughly to combine. Set aside.
- Place a trivet in the bottom of the Instant Pot first, top with the pork and pour cooking sauce over. Close lid and venting valve, then press Meat/Stew setting to start cooking (See Note 1). See Note 2 if using a slow cooker.
- When meat is done, release vent valve and open lid. Shred pork using 2 forks, discarding any large pieces of fat. Cover with lid to keep warm.
- In a saucepan, place sugar, orange juice, zest, cornstarch, cinnamon, salt, red pepper flakes and ground cloves. Turn heat to medium and cook, stirring often, until thickened. The sauce should be a thick amber to almost clear color at this point.
- Serve sauce over pulled pork on slider buns. I prefer the brioche buns, but use what you prefer. Top with coleslaw and serve.
Coleslaw
- Combine both cabbages and carrots in a large bowl.
- In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed. Season with kosher salt and black pepper to taste.
- Pour the dressing over the cabbage mixture and toss gently to mix. Cover and chill in the refrigerator before serving.
Notes
- Use the Meat/Stew setting which is default to High Pressure for 35 minutes.
- Use the Meat/Stew setting which is default to High Pressure for 35 minutes. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.
- If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 35-40 minutes in the Instant Pot.
Nutrition Information
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Serving
1slider
Calories
324kcal
(16%)
Carbohydrates
44g
(15%)
Protein
23g
(46%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
551mg
(23%)
Potassium
544mg
(16%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
134IU
(3%)
Vitamin C
36mg
(40%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8sliders
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1slider | |
| Calories | 324kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 551mg | 23% |
| Potassium | 544mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 36mg | 40% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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