Southern Barbecue Pulled Pork Sliders
By :Kraft
Print Recipe
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 30 minutes
Cook Time 95 minutes
Servings
24 servings
Ingredients
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp cracked black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 boneless pork shoulder (3 lbs) trimmed, cut into 3 inch pieces
  • 1/3 cup apple cider vinegar
  • 1 1/4 cups fat-free reduced-sodium chicken broth divided
  • 1 jar INSTANT POT Southern BBQ Sauce 15 oz, divided
  • 2 tbsp oil
  • 24 Hawaiian sweet rolls (2 packages, 12 oz each), divided
  • 1 1/2 cups prepared coleslaw
Prep Time 30 minutes
Cook Time 95 minutes
Servings
24 servings
Ingredients
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp cracked black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 boneless pork shoulder (3 lbs) trimmed, cut into 3 inch pieces
  • 1/3 cup apple cider vinegar
  • 1 1/4 cups fat-free reduced-sodium chicken broth divided
  • 1 jar INSTANT POT Southern BBQ Sauce 15 oz, divided
  • 2 tbsp oil
  • 24 Hawaiian sweet rolls (2 packages, 12 oz each), divided
  • 1 1/2 cups prepared coleslaw
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. COMBINE dry seasonings. Add to meat in large bowl; toss to evenly coat meat with seasoning mixture. Set aside. Whisk vinegar, 1 cup broth and half the barbecue sauce until blended.
  2. SET SAUTÉ setting on INSTANT POT for 12 min Add oil to pot; heat 2 min. Add half the meat; cook 5 min., stirring occasionally. Use slotted spoon to transfer meat to plate. Repeat with remaining meat.
  3. ADD remaining broth to pot; stir with wooden spoon to scrape browned bits from bottom of pot. Return meat to pot. Add broth mixture; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 40 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining steam. Remove lid. Use slotted spoon to transfer meat to large clean bowl.
  4. COOK meat juices in pot 10 min. or until slightly reduced using SAUTÉ setting, stirring occasionally. Meanwhile, shred meat.
  5. SKIM and discard fat from top of meat juices. Add 1/4 cup of the meat juices along with the remaining barbecue sauce to meat; mix lightly. Discard remaining meat juices from pot.
  6. SPOON meat mixture onto bottom halves of rolls; top with coleslaw. Cover with tops of rolls.
Recipe Notes

Manage portions by using a smaller plate for your meals and snacks. This will help you stick to the recommended serving sizes of your favorite recipes.

Nutrition Information Per Serving: 320 Calories, 15g Total Fat, 5g Saturated Fat, 45mg Cholesterol, 450mg Sodium, 31g Total Carbohydrate, 2g Dietary Fiber, 10g Total Sugars, 14g Protein, 2%DV Vitamin D, 6%DV Calcium, 10%DV Iron, 4%DV Potassium

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