Recipes
Sweet and sour pulled pork with pineapple buns
5
mins of preparation + 90
cooking time
8 to 10
servings
Ingredients
- 5 slices duBreton bacon (available in Organic or Rustic Farm Pork)
- 5 lbs (2.3kg) duBreton pork shoulder, cut into 3 pieces (available in Rustic Farm Pork)
- 6 peeled garlic cloves
- 1-1/2 Tbsp. (22.5mL) course sea salt or 1 Tbsp (15mL) fine sea salt
- 1 cup (250mL) water (omit if using slow cooker)
- 1 cup (250mL) Sweet and Sour sauce, plus extra for sandwich topping
Preparations
Instant Pot Pressure Cooker Directions:
- Select “Sauté” mode and line the bottom with bacon. Brown both sides then press Cancel. Cut 2 slits into each piece of pork and insert the garlic cloves. Season pork generously with salt then set over bacon, arranging pork in a single layer if possible the add water. Cover and lock lid in place. Press “Manual” mode and set to 90 minutes.
- When finished cooking, press “Keep Warm/Cancel” mode and select “Natural Pressure Release”. Once depressurized, transfer meat to a large bowl, reserving 1/2 cup (120mL) drippings/cooking liquid. Shred pork with two forks. Adjust seasoning to taste. Skim excess fat from reserved drippings/cooking liquid and mix with 1 cup (250mL) sweet and sour sauce. Add to pork and stir until meat is coated.
Instant Pot Pressure Cooker Directions:
- Line bottom of slow cooker with bacon. Cut 2 slits into each piece of pork and insert the garlic cloves. Season pork generously with salt then set over bacon, arranging pork in a single layer if possible. Cover and cook on low for 9-12 hours.
- Transfer meat to a large bowl, reserving 1/2 cup (120mL) drippings/cooking liquid. Shred pork with two forks. Adjust seasoning to taste. Skim excess fat from reserved drippings/cooking liquid and mix with 1 cup (250mL) sweet and sour sauce. Add to pork and stir until meat is coated.Recipe Courtesy of Chef Carol Fraas
