Yield: 8 servings
Instant Pot Hawaiian Pulled Pork
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 20 minutes
Hawaiian Pulled Pork with a sticky pineapple glaze is quick and easy when you use the Instant Pot! Served in a bowl or on toasted buns, this shredded pork is an explosion of taste.
Ingredients
- 2 Tablespoons olive oil
- 3 pounds boneless pork shoulder, cut in half
- ⅓ cup water
- ⅓ cup pineapple juice
- ⅓ cup low sodium chicken broth
- ¼ cup ketchup
- ¼ cup light brown sugar, packed
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon chili powder
- ½ cup pineapple chunks
Instructions
- Turn on Instant Pot and select SAUTE. Add olive oil and when it's warm, add in the chunks of pork. Cook for 3 minutes on each side. Remove from pot.
- Add in the water and deglaze the pot by using a wooden spoon to scrape up the bits stuck to the bottom. Turn off.
- Mix the pineapple juice, chicken broth, ketchup, brown sugar, vinegar, soy sauce, minced garlic, minced ginger and chili powder in a bowl to make the Hawaiian mixture. Add to bottom of pot with the water, and give it a stir.
- Add the pork back into the pot, followed by the pineapple chunks.
- Close the Instant Pot, and turn the valve on top to "SEALING." Select HIGH PRESSURE for 60 minutes and let the pork cook.
- After the cook time is complete let the pressure naturally release for 10 minutes before quick releasing the rest of the pressure.
- Remove the pork pieces from the Instant Pot, transfer to a cutting board or wide plate and shred.
- Place shredded pork in a serving bowl and add some of the cooking liquid so it remains juicy.
- Serve on buns with coleslaw, or make a pulled pork bowl with more pineapple chunks and slaw.
Notes
- You can swap around the proportion of pineapple juice, water and broth to your liking
- For a more smoky flavor, add in 1 Tbsp liquid smoke with the other liquids.
- Increase chili powder or add hot sauce or red pepper flakes for more heat. Or omit chili powder if you prefer less spicy.
- Store in fridge for 3 days or freeze in an airtight container for 2-3 months
- Recipe tested in a 6qt Instant Pot. Results may vary in other pressure cookers.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 575Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 153mgSodium: 304mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 40g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.