Instant Pot Pulled Pork Sandwiches
Votes: 3
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 289, total fat 8 G., saturated fats G., proteins 21 G., carbohydrates 36 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 289, total fat 8 G., saturated fats G., proteins 21 G., carbohydrates 36 G., fiber G., cholesterol mg, sodium mg, sugar G.
This tender and juicy pulled pork dish uses pork tenderloin—an unusual choice. Large chunks of meat are braised in a savory sauce, then shredded with two forks. The result is tender meat with a rich, flavorful dressing. A crisp broccoli salad with mustard dressing completes the dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pork tenderloin, cut into 4 pieces
- 3 teaspoons of vegetable oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1.5 tbsp. chicken broth
- 1/3 cup ketchup
- 2 tablespoons molasses
- 1/3 cup plus 1 tbsp apple cider vinegar
- 1 tbsp. whole grain mustard
- 170 gr. coleslaw with the addition of shredded broccoli
- 6 whole grain hamburger buns, halved
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Recipes with similar ingredients: pork, hamburger buns, chili seasoning, cumin, cinnamon, ground cayenne pepper, apple cider vinegar, ketchup, syrup
Cooking the dish according to the recipe:
- Heat 2 teaspoons of oil in a large Dutch oven over medium heat. Add the garlic and onion, season with salt and pepper. Cook for about 5 minutes, until softened and lightly browned.
- Add chili powder, cumin, cinnamon, and cayenne pepper, and cook for another 1 minute. Stir in the broth, ketchup, molasses, and 1/3 cup vinegar. Bring to a simmer and add the pork. Simmer, covered, for about 20 minutes, until the meat is tender and cooked through.
- Meanwhile, in a large bowl, combine the mustard with the remaining 1 teaspoon of oil and 1 teaspoon of vinegar. Add the broccoli salad and toss well. Season with salt and pepper.
- Place the meat on a cutting board and let it rest for 5 minutes. Increase the heat under the cauldron to medium-high and cook the sauce for about 5 minutes, until it thickens.
- Using 2 forks, shred the meat into large strands and return it to the thickened sauce. Mix well and simmer for 10 minutes, stirring occasionally to allow the meat to absorb the sauce. Serve on buns with lettuce, either on the side or with the sandwich.
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