County Fair BBQ Pork Recipe

BBQ Pulled Pork Recipe

Ingredients:

2 lbs boneless, skinless pork shoulder (aka butt), cut into 2-inch pieces
1 medium onion, chopped
1/4 cup ketchup
1/4 cup chicken broth (ideally low sodium)
1 Northshore Flavors County Fair BBQ Pork Spice Packet
3 Tablespoons apple cider vinegar

Directions:

Trim pork of any excess fat. Lightly dust meat, using about 1/4 of spice packet.

Make homemade BBQ sauce by whisking the remaining North Shore Flavors spice packet with ketchup, chicken broth, and apple cider vinegar.

Sauté HIGH Function to sear meat.

Turn off Saute Function. Add onion to the bottom and evenly coat with NSF BBQ sauce. Set aside remaining sauce.

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 slice of pineapple to make it even tastier!

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

Baby Back Ribs Recipe:

Ingredients:

1 rack of baby back ribs (2 1/2 to 3 1/2 pounds)
1 cup ketchup (ideally natural, cane sugar)
1/2 cup chicken stock or low sodium broth. Beef stock, beer or water will also work.
1/2 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 Northshore 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 using a butter knife to get the skin separated.

Lightly dust the flesh side of the ribs with about 1/4 of the seasoning packet. Side aside the remainder of the packet for homemade sauce.

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

Pour in the chicken stock and 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 30 minutes. Let the pressure naturally release for 10 minutes, then quick release.

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. Make sure you watch it as it will burn easily. Serve with your favorite sides and enjoy!

Grilling:

Grill on high, basting the ribs with the sauce mixture and turning every few minutes. After 7 to 10 minutes, the sauce should be more caramelized and the rack should be charred in places. Do not overcook!