Updated Jul 9, 2018Chatelaine
boneless pork shoulder, cut into 6 pieces
medium onion, thinly sliced
1 355-mL can
- PRESS Saute button on Normal. Add oil to Instant Pot. When HOT message appears, cook 2 pieces of pork, browning meat on all sides, about 2 min per side, then transfer to a plate. Repeat with remaining pork.
- ADD onion and cook until softened, about 3 min. Stir in ginger ale, then scrape bits off bottom of pot. Add pork and any juices to Instant Pot.
- PUT the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 1 hr (will take about 10 min to come to pressure). When cooking finishes, do not touch to allow pressure to release naturally for 15 min, then open pressure-release valve to complete depressurization, about 1 min.
- REMOVE pork and onions to a plate. Strain liquid into a measuring cup. Wait until the fat rises to the top, about 5 min, then spoon fat off the top and discard. Return liquid to Instant Pot. Press Saute button and bring sauce to a simmer. Add apple jelly, ketchup, vinegar, bourbon, Worcestershire, Tabasco, garlic powder and ginger. Cook, uncovered, until jelly is dissolved and sauce is thickened, about 40 min. Meanwhile, shred pork with 2 forks. Add pork and onions to sauce and stir to coat. Serve on toasted kaiser buns with coleslaw. Pork will keep well, refrigerated, up to 3 days.
Kitchen Tip: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.
NutritionCalories 510, Protein 44 g, Carbohydrates 41 g, Fat 18 g, Fibre 1 g, Sodium 526 mg.
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