Instant Pot Pulled Pork with Radish Jalapeno Slaw
Recipe and photos by Launie Kettler
You’ve done it. We’ve done it. Everyone has done it. We’ve all looked forward to a meal, then reached into the fridge for our favorite protein and – bam! We realize it’s still in the freezer because we forgot to put it in the fridge to thaw overnight.
A frozen hunk of meat can be a formidable opponent – especially when you want it to be slowly braised and turned into luscious and flavorful pulled pork. That’s where one of our favorite appliances comes in – just give the pork a good coating of spices and get it in the Instant Pot!
Boom. One hour later you have delicious, fall apart pork.
Then add a little bit more love to the pot and in about 15 minutes you have the meal of your dreams. All in one hour and fifteen minutes. With a frozen protein.
That’s what we call a fantastic weeknight meal. What’s even better is there’s a little bit of beer involved – which means your pork will not only be tastier, but you'll get to enjoy drinking the rest of it while cooking because pouring it out would be wasteful. And nobody likes being wasteful.
Now round up your ingredients and grab that Instant Pot and a good chef's knife and let’s get cooking!
- 17 ingredients
- 6 servings
- Cooking time
You have all the ingredients, let's start cooking!
Enjoy your meal, hope you had fun with us!
Directions0/0 steps made
In a pie plate, mix together the paprika, 2 teaspoons chili powder, onion powder, garlic powder, and salt.
Dredge the pork through the spices, patting to adhere.
Place in the bottom of an Instant Pot. Pour the broth around the pork.
Place the top on the Instant Pot and set vent to “sealed”.
Press the button for “manual” and set time for 45 minutes.
When the timer goes off, let the pressure release naturally for 15 minutes.
Remove cover, and place pork on a cutting board.
Shred with two forks and return to the pot.
Stir in the barbecue sauce, beer, and vinegar.
Turn the “sauté” button on and adjust the heat to low.
Let the sauce simmer for 15 minutes.
For the slaw, place the cabbage, cucumber, radishes, and jalapeno into a medium bowl.
In a separate small bowl, whisk together the lime juice, olive oil, salt, and ½ teaspoon chili powder.
Pour over the vegetables and, using your hands, mix together for 1 minute, or until cabbage is lightly wilted.
Serve pork topped with slaw on hamburger buns, in a wrap, or however you like!
*If you’re on top of your protein game and have thawed meat – or are running to the grocery store like Forrest Gump in his magic shoes – the cooking time is actually the same. However, you get a little bit of a bonus! You can cut the pork into 4 pieces, and rub the spice mixture all over them. Then, turn the “sauté” button on, and sear the pork in a tablespoon of olive oil to get even more (if it’s possible!) flavor into the pork. Once the meat has a good sear, follow the rest of the recipe instructions.
And if tonight’s dinner calls for chicken, then check out this easy Instant Pot recipe for Arroz con Pollo, as in seriously delicious spicy chicken and rice!
About the Author
Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.