The Best Instant Pot BBQ Pulled Pork

5 from 2 votes

This Instant Pot Pulled Pork is a hardy, easy recipe that is simple to make, and ready in under an hour. Enjoyed in a bowl with sweet and spicy protein filled cornbread and crunchy apple slaw, this is a delicious summer lunch or dinner. It’s packed with protein and is free of refined sugar!

Prep Time: 20

Total Time: 1

Protein: 35g

Serves: 6

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Ingredients

Corn Bread

2 15 oz cans of corn
1 jalapeno (diced)
1 box Kodak corn bread mix
2 eggs
⅔ cup butter (melted)
1-⅓ cup milk
⅓ cup Greek yogurt
⅓ cup honey

Pork

2 lbs Pork (Shoulder or butt)
1 cup bbq sauce
1 cup apple cider vinegar
1 cup beef broth
½ cup honey
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Slaw

2 apples
2 cups carrots (shredded)
1 jalapeno (diced)
½ red onion (diced)
¼ cup apple cider vinegar
2 tablespoon avocado oil
1 teaspoon salt and pepper
1 tablespoon garlic (minced)

Before you start!

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Instructions

Corn Bread

Preheat the oven to 350 degrees. Dice jalapenos and melt butter.
Heat pan over medium high heat with avocado oil. Add corn and 1 jalapeno. Saute corn and jalapenos. This can be done in a cast iron skillet to eliminate the need to a cake pan and a pan.
While the corn cooks, make the batter. Add the Kodiak Cakes corn bread flour, butter, eggs, Greek yogurt, honey, and milk to a bowl and mix well.
Once corn and jalapenos are softened and slightly blackened, remove from heat. Remove half of the corn mixture and set aside. This half will be used to top the bowls.
Put the other half of sautéed corn mixture into corn bread batter and mix well. Pour batter into cast iron (if used for the corn sauté mixture) or into an 8x8 greased cake pan.
Bake for 35-40 minutes. Check that it is cooked through by poking it with a toothpick. If it comes out clean, then remove from the oven. If not, return to the oven for 2 minute increments, checking with a toothpick each time, until it comes out clean.

Pork

Chop pork butt into 3” squares and remove bone if using bone in pork butt. Pork shoulder can also be used.
Add all pork ingredients except pork to the Instant Pot and stir well.
Add pork and ensure all pieces are covered in liquid. If not, add additional beef stock until all pieces are covered or flush with the liquid.
Lock the lid in place and set to cook on “High” “Pressure Cook” for 40 minutes. The pot will take about 10 minutes to build up pressure and then the time will start to count down.
Once the 40 minutes is up, let the pot naturally release for 10 minutes (meaning do nothing with the pot until the time says 10 minutes again). The time will begin to count up from zero.
After 10 minutes, manually release the remaining pressure.
Open lid and shred pork. This can be done with two forks.

Slaw

Thinly slice and dice apples, onion, and jalapeno.
Add all ingredients to a large bowl and toss to coat. Allow to sit in the fridge to develop flavor until ready to use.

Assemble your bowl!

Cut corn bread into even squares or pie shaped slices. Pile pork, slaw, and cornbread in a bowl and top with extra bbq sauce as desired. Enjoy!

Video

Notes

All nutrition information is an estimate for informational purposes only.

For substitution options, see above in the substitution section of this post.

For storage - Store slaw, pork, and cornbread separate. Heat the cornbread and pork when ready to eat and add slaw.

To pack for lunch - put everything (including the corn bread) in a Tupperware and keep and eat cold.

Looking for more information?

Additional substitution information can be found above in the substitution section of this post.

Nutrition Disclaimer

Nutritional information is an estimate and for informational purposes only.

Course: dinner

Cuisine: American

Keyword: apples, bbq, best, bowl, carrots, corn, cornbread, dinner, Instant Pot, jalapeno, pulled pork, slaw, summer

Nutrition

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