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Instant Pot Pulled Pork Over Cornbread
from Tiffany at eatathomecooks.com
Prep Time
10
mins
Cook Time
1
hr
10
mins
Total Time
1
hr
20
mins
Servings:
6
to 8
Calories:
876
kcal
Ingredients
For the pulled pork:
4
lbs.
pork shoulder or roast
2
tsp.
salt
2
cups
chicken broth
1
onion
chopped fine
2
cups
ketchup or bbq sauce
8
oz.
taco sauce
not salsa, or use homemade
2
Tbs.
brown sugar
2
Tbs.
vinegar
2
Tbs.
worcestershire sauce
1
tsp.
liquid smoke
1
tsp.
oregano
1
tsp.
black pepper
1
Tbs.
dry mustard
1
tsp.
garlic powder
For the homemade taco sauce:
16
oz.
tomato sauce
⅔
cup
water
2
Tbs.
white vinegar
1
Tbs.
ground cumin
2
tsp.
onion powder
1
tsp.
garlic powder
1
tsp.
garlic salt
½
tsp.
chili powder
½
tsp.
paprika
½
tsp.
sugar
½
tsp.
cayenne pepper
For the cornbread:
1½
cups
cornmeal
¾
cup
unbleached all-purpose flour
1
Tbs.
baking powder
heaping
salt
1
egg
1
cup
milk
or enough to make a batter
Instructions
For the pulled pork:
Place meat, salt, and chicken broth in the pressure cooker.
Set manual cook time to 45 minutes on high pressure.
Let the pressure release manually for 10 minutes then release remaining pressure.
Shred the meat and return it to the pot.
Stir in the remaining ingredients.
Hit the saute button and cook until hot and well combined, about 15 minutes.
For the cornbread:
Heat the oven to 425°.
Put the skillet in the oven to heat, mine is 10¼".
Stir together the dry ingredients and add the egg and milk and stir till well blended.
Pull the hot skillet from the oven and add oil or spray with cooking spray.
Pour in the batter and bake for 15-20 minutes.
For the homemade taco sauce:
Stir all ingredients in a saucepan over low heat and cook at a simmer until slightly thickened, about 20 minutes.
Cool sauce slightly before serving.
Notes
Freezer Option: Freeze in 4 cup quantities, which is approximately 6 servings.
Nutrition
Calories:
876
kcal
|
Carbohydrates:
84
g
|
Protein:
71
g
|
Fat:
28
g
|
Saturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
234
mg
|
Sodium:
2964
mg
|
Potassium:
2301
mg
|
Fiber:
8
g
|
Sugar:
31
g
|
Vitamin A:
1576
IU
|
Vitamin C:
20
mg
|
Calcium:
278
mg
|
Iron:
9
mg