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tricia yearwood's peach pulled pork (instant pot)

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Private Recipe by
Cathy Evans Mauricio
Grand Prairie, TX

Tricia's Yearwood's Southern Kitchen

yield 6 -8
prep time 15 Min
cook time 50 Min
method Pressure Cooker/Instant Pot

Ingredients For tricia yearwood's peach pulled pork (instant pot)

  • 1 tsp
    ground cumin
  • 1 tsp
    garlic powder
  • 1 tsp
    ground ginger
  • 1 tsp
    ground mustard
  • 1 tsp
    onion powder
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    chili powder
  • 1 tsp
    kosher salt
  • 1-3-pound
    boneless pork shoulder (boston butt cut), cut into 3-1lb. pieces
  • 2 Tbsp
    olive oil
  • 3/4 c
    low sodium chicken stock
  • 3 Tbsp
    apple cider vinegar
  • 1-13 oz
    jar of peach jam
  • 2 Tbsp
    dijon mustard
  • 2 clove
    garlic
  • 1-8 oz
    tomato sauce
  • 1 Tbsp
    molasses
  • 1 Tbsp
    soy sauce
  • 1 tsp
    worcestershire sauce
  • 1/4 c
    fresh parsley, roughly chopped

How To Make tricia yearwood's peach pulled pork (instant pot)

  • 1
    *Turn a 6-quart instant pot to SAUTE/SEAR function *Combine the cumin, garlic & onion powders, ginger, mustard, pepper, chili powder and 1 T. of the salt in a small mixing bowl. Sprinkle the pork all over with half the spice rub; set the other half aside. *Add the oil to the instant pot and sear the pork on all sides. You may need to sear in batches. Pour in the stock, vinegar and half of the jam. Add the mustard and garlic. Close and lock the instant pot and set the valve to the sealing position. Turn on, select the MANUAL function and set the timer for 45 minutes. *Once the cook time ends, move the valve to the venting position to quickly release the steam. Turn off the instant pot and transfer the pork to a cutting board. Strain the pot liquor into fat separator. *While the pork is cooling, assemble the BBQ sauce in the bowl of the instant pot: Pour in 1/4 C. of the strained pot liquor and the remaining jam, spice rub and 1 t. salt. Whisk in the tomato sauce, molasses, soy sauce and Worcestershire sauce until evenly combined. Turn on the Saute function and cook until the sauce begins to simmer, 2-3 minutes. Once the sauce has thickened slightly, turn off the instant pot. *Pull the tender pork into large chunks using two forks. Add the pulled pork to the hot sauce and toss to combine. Top with parsley. Serve immediately.
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