Ingredients
-
2 kg
boneless
pork shoulder
, cut into 6 pieces
-
2 tbsp
canola oil
-
1
medium
onion
, thinly sliced
-
1 355-mL can
ginger ale
Sauce
-
1 cup
apple jelly
-
1 cup
ketchup
-
1/2 cup
cider
vinegar
-
1/3 cup
bourbon
-
2 tbsp
Worcestershire sauce
-
2 tsp
Tabasco sauce
-
1 tsp
garlic powder
-
1/2 tsp
ground
ginger
Instructions
- 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.
Chatelaine Quickies: Gourmet hot dogs
Nutrition (per cup)
- Calories
- 510,
- Protein
- 44 g,
- Carbohydrates
- 41 g,
- Fat
- 18 g,
- Fibre
- 1 g,
- Sodium
- 526 mg.
Kitchen Tip: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.
