Name: Road Map: Barbecue Pork Loin
Total time: 105 min
Yield: 6 people
Cuisine: Modern
Ingredients: 1 1/2 cups purchased barbecue sauce of any sort; 1 cup thin liquid (Choose from water, broth of any sort, beer of any sort (gluten-free, if that is a concern), or unsweetened apple cider); 3 lbs frozen boneless center-cut pork loin ((1 package))

Road Map: Barbecue Pork Loin

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

This one is not pulled pork. Rather, the pork loin is sliced into rounds and served with the barbecue sauce. Remember that the liquid you choose will dramatically affect the sweetness of the finished dish. If you go with beer or cider, you’ll want to use a far less-sweet barbecue sauce, probably a hot one with chipotles in the mix.

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Meat

Duration

1-2 hours

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Pork Loin

Cook Time

105 minutes

Servings

6 people

Ingredients

1 1/2 cups purchased barbecue sauce of any sort
1 cup thin liquid Choose from water, broth of any sort, beer of any sort (gluten-free, if that is a concern), or unsweetened apple cider
3 lbs frozen boneless center-cut pork loin (1 package)

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Meat

Duration

1-2 hours

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Pork Loin

Cook Time

105 minutes

Servings

6 people

Ingredients

1 1/2 cups purchased barbecue sauce of any sort
1 cup thin liquid Choose from water, broth of any sort, beer of any sort (gluten-free, if that is a concern), or unsweetened apple cider
3 lbs frozen boneless center-cut pork loin (1 package)

Instructions

Stir the barbecue sauce and liquid in an Instant Pot. Set the pork loin fat-side down in the pot and turn it to coat it in the sauce, leaving it fat-side up. Lock the lid onto the cooker.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 45 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew, Pressure Cook or Manual on High pressure for 50 minutes with the Keep Warm setting off. The valve must be closed.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 45 minutes. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of the pork loin and check that the meat registers 145°F. If not, lock the lid back onto the cooker and cook for another 10 minutes at HIGH pressure, followed by a quick release. Transfer the pork loin to a nearby cutting board. Set aside for 10 minutes.
Press the button for . Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 20 minutes.
Bring the sauce in the cooker to a simmer, stirring occasionally. Cook, stirring once in a while, until reduced to the consistency of a thick barbecue sauce, about 12 minutes. Turn off the SAUTÉ function. Slice the pork loin into 1/2-inch-thick rounds and serve with the sauce ladled on top

Recipe Notes

Beyond
• Since this dish isn’t pulled, it’s best over a bed of vegetables or grains. Try steamed or sautéed spinach or kale. Or serve it over a cooked whole grain like wheat berries mixed with herbs and/or diced carrots. Or go all out with a wild rice pilaf.

• This is probably the best pork dish in this book for sandwiches. Slice the pork loin into (uc>1/4-inch-thick rounds, then store in the reduced sauce in a sealed container in
the fridge for up to 3 days. Lift them out of the sauce and serve them on kaiser rolls with purchased coleslaw or thinly sliced red onions and lots of pickle relish

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.