Instant Pot Pulled Pork

This was really good!

Instant Pot Pulled Pork

Instant Pot Pulled Pork is seasoned to perfection, and mouthwateringly tender!  Make this easy and super flavorful pulled pork using a pork loin roast and have your family's new favorite instant pot pork recipe on the table in an hour!

Prep Time10 mins

Cook Time40 mins

Resting Time10 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Servings: 6

Calories: 526kcal

Ingredients

• 1 Tablespoon Packed Brown Sugar
• 2 Teaspoons Paprika
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1/2 Teaspoon Cumin
• 1/4 Teaspoon Cayenne, Optional
• 3 Pound Boneless Pork Roast, Cut into 3-4 inch cubes
• 2 Tablespoons Olive Oil
• 1/3 Cup Apple Cider Vinegar
• 2 Cups Barbecue Sauce, Divided
• 1 1/4 Cup Chicken or Beef Broth
• 1 Teaspoon Hot Pepper Sauce, Optional

Instructions

• In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
• Season the cubed pork with the spice mixture and set aside.
• In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.
• Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.
• Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
• Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
• Add all of the meat along with the barbecue sauce mixture to the instant pot.
• Close the lid and set to sealing.
• Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
• Remove the meat from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns as desired.

Nutrition

Calories: 526kcal | Carbohydrates: 43g | Protein: 52g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 1677mg | Potassium: 1151mg | Fiber: 1g | Sugar: 33g | Vitamin A: 11.5% | Vitamin C: 5.6% | Calcium: 4.8% | Iron: 12.6%

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

r                

                  amy.a.gooch at gmail.com
ViSUS LLC          

                                       

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Elderberry syrup

Made an attempt at elderberry syrup... and it tasted a little bit burnt and said so to Zoe, then I said: "at least it's good for you" to which Zoe said, "yeah, but isn't dirt good for you too?"

--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

​r                 ​

                  amy.a.gooch at gmail.com
ViSUS LLC          

​                                        ​

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Quotes

M: Zoe, you confound me

Z: yes, that is what I do. Eat, sleep, confound; whatever that is

--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

​r                 ​

                  amy.a.gooch at gmail.com
ViSUS LLC          

​                                        ​

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3rd and 5th grade wrapping up

It's getting real.. end of school is almost here.. Finn just told me, as he was stowing his guitar:

"I figured it out Mom, I am going to put a bottle of water in my pocket for the final program and if I don't cry when Zoë graduates, I will put some on my eyes"... silently to myself I acknowledged that Diana and I will cry enough, and I don't think it will be hard for him...  he is going to miss her very much at school and mentions it every day.  (They have been in the same small school for 4 years, same annex building for 3, same classroom this year)

--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

​r                 ​

                  amy.a.gooch at gmail.com
ViSUS LLC          

​                                        ​

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Best Banana Bread

I made this for you and you said you'd eat it every day for breakfast!

(I used Rum and I doubled the recipe and put it in a 13x9)

Amy

From SmittenKitchen

jacked-up banana bread

3 to 4 ripe bananas, smashed
1/3 cup (75 grams) melted salted butter
3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon (5 ml) vanilla
1 tablespoon (15 ml) bourbon (optional)
1 teaspoon (5 grams) baking soda
Pinch of salt
1 teaspoon (3 grams) cinnamon
Up to 1/2 teaspoon (1) nutmeg
Pinch of ground cloves
1 1/2 cups (190 grams) flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45 minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.

--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

r                

                  amy.a.gooch at gmail.com
ViSUS LLC          

                                       

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Vanilla Chai Cupcakes

These are keepers! 
Finn and I just made these... delicious..! (of course, I added two eggs, used greek yogurt, but I did use my coconut almond milk... oh so good!)

Makes 18 cupcakes

INGREDIENTS

1. • 1 cup almond milk
   • 1 teaspoon vinegar
   • 1/2 cup Earth Balance, at room temperature
   • 1 1/2 cups sugar
   • 1/2 cup vanilla soy yogurt
   • 2 teaspoons vanilla extract
   • 2 cups all-purpose flour
   • 1 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon salt
   • 1 teaspoon ground cardamom
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground nutmeg

PREPARATION

1. 1. Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners and set aside. In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes. In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes. Add in the yogurt and vanilla extract and mix on low until combined. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.
   2. Pour the batter into the cupcake liners until each liner is about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.

--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

r                

                  amy.a.gooch at gmail.com
ViSUS LLC          

                                       

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Best cinnamon rolls

easy fluffy eggnog cinnamon rolls

 cook time 25 minutes

 total time 2 hours

 servings 16 -18 cinnamon rolls

INGREDIENTS

• 2 1/4 teaspoons active dry yeast I like to use Red Star Platinum yeast
• 1/4 cup warm water
• 2 tablespoons light brown sugar
• 1/2 cup unsalted butter melted, stick
• 1 cup warm eggnog
• 1/4 cup plain vanilla yogurt (or if you have leftover mashed potatoes lying around use those they work great!)
• 1 egg
• 4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 vanilla bean scraped (optional)
• 1 teaspoon vanilla extract

FILLING

• 1/2- 3/4 cup brown sugar
• 2 tablespoons cinnamon
• 1 cup stick butter very, very soft (I like to place mine in the microwave for 15 seconds until extremely softened), 1/2
• 1/2 cup white chocolate chips optional

FROSTING

• 2 ounces cream cheese softened
• 2 ounces white chocolate melted
• 2 tablespoons salted butter melted
• 2-3 tablespoons eggnog
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

1. To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
2. To the bowl add the melted butter, warm eggnog, greek yogurt and eggs, stir to combine. Add in the flour, salt, vanilla bean seeds (if using) and vanilla extract. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
3. To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a 9x13 inch baking dish with butter.
4. Lightly dust a surface with flour. Roll the dough into a rectangle (about 9x24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Sprinkle on the white chocolate if using. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the dental floss (do it!! It works so well!) under the roll where you want to cut. Mine are usually about 3/4 to 1 inch thick, but varied. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don't let go and then tighten the floss so it starts to cut through the roll. Again, don't change hands. Tighten until the floss comes out and the individual roll is separated
5. Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
6. Preheat oven to 350. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
7. Meanwhile, make the frosting. In a medium bowl, combine the melted white chocolate, cream cheese and butter and whisk until creamy and light. Add the powdered sugar and mix well. Add the eggnog and vanilla and whisk until smooth. Spread the frosting on warm rolls. EAT!

--

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch          http://www.sci.utah.edu/people/agooch.html
Chief Operations Office

​r                 ​

                  amy.a.gooch at gmail.com
ViSUS LLC          

​                                        ​

                     amy@visus.net
               
801 828 5038    (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~