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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, September 12, 2016

Instant Pot Dr Pepper Pulled Pork


Miss F loves sandwiches for dinner. As long as they are hot sandwiches, she still refuses to eat any kind of lunchmeat, which certainly makes packing lunches trying. I love any excuse to make a homemade sandwich bun (I served these on cheddar hamburger buns, one of my favorites.)  Dr. Pepper pulled pork is so incredibly easy and it's even easier with the Instant Pot.   I am using the Instant Pot so often these days, I have finally gotten the hang out it.  This was Miss F's choice for her dinner on her first day of school...second grade, where is the time going?  She also selected the tator tots.  Not shocking.
Instant Pot Dr Pepper Pulled Pork

4 pounds pork shoulder
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ to ½ teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup Dr Pepper

Cut the pork shoulder into 4 or 5 pieces, trimming any large pieces of fat. In a small bowl, stir together the brown sugar, paprika, chili powder, garlic powder, onion powder, salt and cayenne pepper. Coat the pork pieces with the spice mixture and allow to sit at room temperature for 30 minutes. Add the oil to the Instant Pot and set it to Sauté. Sauté the pork pieces 3 minutes per side until it is browned an all sides. Pour the Dr Pepper over the pork . Set the machine to cook on high pressure for 55 minutes. Close up the pot. After it is done cooking, allow the pressure to release naturally. Remove the pork from the pot and shred with two forks, discarding any large chunks of fat. Toss the meat with the cooking liquid. Serve on hamburger buns, topped with barbecue sauce and pickle slices.
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