(Ready in about 1 hour | Servings 16)
8 pounds pork butt roast
1 teaspoon cumin powder
1 teaspoon onion powder
1 teaspoon garlic powder
Sea salt and black pepper, to your liking
2 (12-ounce) bottles barbecue sauce
Season the pork with cumin powder, onion powder, garlic
powder, salt and black pepper;
now fill the cooker with enough water to cover.
Close the lid and press “Meat” button. Cook for 1 hour.
Reserve 2 cups of cooking juice. Shred your pork and drizzle
with barbecue sauce. Serve right now.
(Ready in about 1 hour 10 minutes | Servings 6)
Non-stick cooking spray
1 1/3 pounds frozen beef roast
1 beef stock
For the BBQ sauce:
1/2 cup ketchup
2 teaspoons honey
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup water
Oil your Instant Pot with cooking spray. Put beef roast
and stock into the pot. Put the lid on, choose the “Meat” key
and set to 70 minutes.
Meanwhile, combine together the BBQ sauce ingredients
in a mixing bowl. Turn the pot off.
Next, use a quick pressure release. Now pull the cooked
meat apart into chunks.
Add the beef back to the Instant Pot; pour the BBQ sauce
over it. Assemble the sandwiches and serve.
(Ready in about 35 minutes | Servings 6)
2 pounds pork belly, sliced
1/2 cup soy sauce
1 tablespoon sugar
3 tablespoons cooking wine
2 cups water
4 slices fresh ginger
1 sweet onion, peeled and chopped
6 cloves garlic, sliced
Heat “Sauté”; then, sear pork belly on both sides.
Add the remaining ingredients.
Press “Meat” key and cook for 30 minutes or so,
until your meat are almost falling apart. Serve right away!