The Food: BBQ(IP) Pulled Pork Sliders • GoodAttitudeFood.com

What is up my peeps? I have been letting that Quarantine Akrasia keep me from writing this post most of the day. I have had it thought out since Saturday, so I have really been procrastinating it for a few days now. Anyways, I finally said enough is enough Dude, write that post already! So… heeeerrrrreeee weee gooo! This is The Food: BBQ(IP) Pulled Pork Sliders, from GoodAttitudeFood.com

What The … Is BBQ IP?

BBQ IP is Barbeque, in the Instant Pot.

And then finished in the oven with the Broiler.

The Fixin’s

I usually don’t do a lot of “fixin’s” on a pulled pork sandy. However, for these guys, I made them for Sunday Night Football with my MN Vikes taking on the “Seatle Seachickens”, as my Old Man woulda called them. So I picked out “some goodies” to top these sliders with. Namely, some “fresh, farm-style” dill pickles, coleslaw with a good slaw dressing (Minnesota’s own Jimmy’s brand) and some french fried onions! Oh, and I got some good Famous Dave’s brand BBQ sauce to toss in. Another MN Fave! And I got a really good spice that I always want to get, but always forget to buy; Tajin. Love this stuff. Love the flavor. A little spicy, a little salty, a little “zesty…”?… Tajin is a great flavor but a little goes a long way.

Optional

Anyway, all these are pretty much optional. I added them for my “game day” special recipe, but these could be skipped and you will totally get awesome pulled pork just cooking in the Instant Pot and finishing under the broiler.

Here is How to Make Those Sliders!

I used about 2lbs of pork loin. Any pork roast or cut would really work here. I just used what I had in the freezer. Thaw that out. Then let it come to room temp, remove from packaging, and dry off any moisture with a paper towel.
Rub the pork. I made my own dry rub for this and actually used my mortar and pestle. Not sure why, just felt like doing some old fashion labor I guess. I added black peppercorns, tajin, cayenne powder, sea salt, fresh thyme and rosemary, and dried garlic.
Chop some veg. I used my normal mirepoix but in a bit smaller portion than usual. Onion, celery, carrot; in about equal proportion.
Turn the Instant Pot to sautee, more, for 30 minutes. When hot, add about a tablespoon of oil. Then brown each side of the pork. When all sides are brown set the meat aside for a few minutes
Add the veggies to the pot. Add a tablespoon of butter. Sautee for 20 minutes or so. Deglaze as needed. I used a Schells Oktoberfest beer for this.
Add some flavor – I add about a cap of Liquid smoke. About 3 tablespoons of Famous Daves BBQ sauce. A splash of rice vinegar. And a little more garlic.
Pop the top on the Instant Pot. Make sure the valve is sealed!!! Then Pressure cook, more, for about 50 minutes – or the time that is proportionate to the weight of the meat you’re cooking! 🙂
MAKE SURE TO RELEASE THE STEAM VALVE PROPERLY, or let the pot slow release.
Once the steam has been released, pop the top off the pop. Pull the pork. Add about 1/2 cup of brown sugar, 1/2 cup of bbq sauce, and stir.
Turn on the oven broiler to high. Add some of the pulled pork to an oven-safe pan. Cook under the broiler for a few minutes.
Optional – if doing slaw, this is when I mix it up.
Plate and eat!