Instant Pot County Fair BBQ Pork Recipe – North Shore Flavors

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County Fair BBQ Pork Recipe

County Fair BBQ Pork Recipe

 

BBQ RIBS AND BBQ PULLED PORK RECIPES:

Baby Back Ribs Recipe

Ingredients:

One 2 1/2 to 3 1/2 pound rack of baby back ribs
1 cup ketchup (ideally natural, cane sugar)
1/2 cup chicken stock or low sodium broth. Beef stock, beer or even water will also work.
3/4 cup apple cider vinegar
1/4 cup pure maple syrup. If you like your sauce less sweet, use 3 tablespoons instead of 1/4 cup. If you don't have maple syrup, use honey or brown sugar.
1 North Shore Flavors County Fair BBQ Pork Spice Packet

Directions:

Remove the skin/membrane from the bottom side of the ribs. This can be done by peeling back the skin with a butter knife to get the skin separated.

Lightly dust the flesh side of the ribs with about 1/4 of the seasoning packet. Set aside the remainder of the packet for the homemade sauce.
Make homemade BBQ sauce by whisking the remaining North Shore Flavors spice packet with ketchup, maple syrup, and 1/4 cup of apple cider vinegar. Set aside remaining 1/2 cup of vinegar.

Pour in the chicken stock and remaining 1/2 cup apple cider vinegar. Place the trivet rack in your pressure cooker and place the ribs inside the pot. They should be flesh side out, standing on their side, wrapping around the Instant Pot.
Lock lid and close release valve. Set on high pressure for 28 minutes. Let the pressure naturally release for 8 to 10 minutes, then quick release.

*If you like ribs that stay on the bone, cook on high pressure for 20 to 25 minutes. For ribs that easily fall apart, cook for 30 to 35 minutes. Keep in mind that cooking times vary with elevation. 

Broiling:
Carefully remove the ribs and place on a foil-lined baking sheet. Brush with sauce on both sides and place under the broiler for about 5 minutes. Bast with additional sauce as desired. Make sure you watch it as it will burn easily. Serve with your favorite sides and enjoy!

Grilling:
Carefully remove ribs and place on platter. Grill on medium high, basting the ribs with the BBQ sauce mixture. Start with bone side down and cook for about 5 minutes on each side. By this time, the sauce should be caramelized and the rack should be charred in places. Do not overcook...you really just want to add char and heat them up a bit. Enjoy!

BBQ Pulled Pork Recipe 

Ingredients:

2 lbs boneless, skinless pork shoulder (aka butt), cut into 2-inch pieces
1 cup ketchup (ideally natural, cane sugar)
1 small onion, chopped (optional) 
1/2 cup chicken stock or low sodium broth. 
1/4 cup pure maple syrup. If you like your sauce less sweet, use 3 tablespoons instead of 1/4 cup. If you don't have maple syrup, use honey or brown sugar.  

1/4 cup apple cider vinegar
1 North Shore Flavors County Fair BBQ Pork Spice Packet 

Directions:

Trim pork of any excess fat.

Make homemade BBQ sauce by whisking North Shore Flavors spice packet with ketchup, maple syrup, and apple cider vinegar.

Sauté HIGH Function to sear meat. 

Turn off Saute Function. Add onion. Evenly coat with NSF BBQ sauce. Set aside remaining sauce. Add stock/broth. 

Cook at high pressure for 30 minutes. Let pressure come down naturally, about 15 minutes.

(For a traditional slow cooker, cook on low for 8 hours)

Remove and discard any pieces of excess fat. You can also skim any excess liquid fat with a large spoon. Shred pork with a potato masher by pressing down and twisting in the same motion. If you don't have a masher, shred with two forks.

At this point, most of the liquid should be absorbed. If the shredded pork appears watery, use Sauté MEDIUM function to cook off any excess liquid for about 5 or 10 minutes. 

Serve on a potato roll or wheat hamburger bun with excess BBQ sauce and coleslaw. Top sandwich with a dab of guacamole or a slice of pineapple to make it even tastier!

For a low-carb option, serve in a halved, roasted green pepper.


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