It feels almost wrong to not have used the BBQ method on this beautiful long weekend – but when you’re low on time and you have all the fixin’s for pulled pork, you get out the pressure cooker.
In the end, you still achieve a fall apart, delicious pulled pork incorporated with all the flavours you desire. By searing the pork first, you add a depth you wouldn’t necessarily get if you just plopped it in. But by all means, drop and go if time is crazy tight for you!
The blood orange apple cider from Chill Street Brewery and Noggins Corner Farm was a fabulous local find for this braise. The acidity and bright flavours complimented the pork and Espresso Nice favour.
Our friends at Knoydart Cheese Farm make this crazy good ‘poppy seed & garlic’ cheese! We used it for our pulled pork sandwich and we were not disappointed.
Piled high, and even a little extra on the side of your plate, was a crunchy refreshing slaw that we just brightened with a little lime juice as the main flavour. Keeping the slaw simple allowed all the flavours of our pork to stand on their own. Many of your farmers by now will have your typical carrots and cabbage for the slaw – but try something different if that’s what your local is providing! Kohlrabi slaw, cucumber slaw. Zucchini slaw? We were going to try that because right now we have zucchini’s popping out of our eye balls. But another experiment for another time.
I love mayo, dave loves mustard, everyone loves BBQ sauce. Sauce this sandwich up with what you love! You can even just enjoy the flavours of the pork and buttered buns.
Needless to say, we still have some pork left over. Have you ever tried wrapping pulled pork in phyllo dough? Stay tuned.
- 3 lbs pork shoulder or butt, boneless
- grapeseed oil
- 1/2 cup stock
- 1 cup Blood Orange Apple Cider
- 1/3 cup Big Cove Foods ‘Espresso Nice’ spice blend
- 2 bay leaf
- 3 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 1 tbsp worcestershire sauce
- 1/2 green cabbage, shredded
- 3 medium carrots, shredded
- 1 lime, juiced
- 2 tbsp olive oil
- salt + Pepper
- 1 tsp sugar
- kaiser buns
- BBQ sauce
- Start with your slaw first so it has ample amounts of time to mingle its flavours.
- In a small bowl, whisk together the lime juice, olive oil, salt, pepper and sugar until dissolves.
- In a large bowl, toss together the cabbage and carrots followed by the dressing. Cover and allow to sit in fridge for at least an hour.
- Season the pork evenly with salt and pepper.
- Turn on the sauté function on the Instant Pot and add a splash of grape seed oil to coat the bottom of the pot. When the lights indicate ‘HOT’, add the pork and sear until browned; repeat with the remaining sides. Remove back to the plate.
- To the now empty pot, add the Blood Orange Apple Cider and stir to lift up any browned bits on the bottom. Add the stock, Espresso Nice spice blend, bay leaf, garlic, worcestershire sauce and apple cider vinegar. Place the pork back into the Instant Pot, cover with the lid and close valve. Set to manual and cook on high pressure for 60 minutes, followed by a 20 minute natural release.
- Gently remove the pork from the pot and place on a cutting board. Set the liquid back on sauté and allow it to reduce for about 5-10 minutes, tasting to make sure it doesn’t reduce to much where it gets overly salty. Meanwhile, begin to shred the pork! Then add that back to the sauce and keep warm while you get everything else ready.
- With how easy this recipe is, there is no excuse not to toast your buns!
- Pull out a pan and set it to medium heat. Add 1-2 tbsp of butter at a time and allow it to melt and heat. Place the buns cut side down and make sure it sops up all the butter; allow it to brown up.
- Assemble your pulled pork sandwiches with meat, cheese, choice of sauces and pile high with crunchy, fresh slaw!