Instant Pot Chipotle-Apricot Pulled Pork BBQ Sandwich

By johnwhorfin

Ingredients

• 1 1/2 cups diced onion
• 1 1/3 cups water
• 1 /2 cup apple cider vinegar
• 4 pounds boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces
• 1 to 2 chipotle chiles, canned in adobo sauce
• 1 /2 cup apricot fruit spread
• 1 /2 cup barbecue sauce
• 1 tablespoon grated orange rind
• 1 /4 teaspoon salt
• 8 (1.8-ounce) whole-wheat hamburger buns, toasted
• Nutritional Information
• Calories 231
• Fat 6.8g
• Satfat .9g
• Protein 12g
• Carbohydrates 30g
• Fiber 8g
• Iron 6mg
• Sodium 310mg
• Calcium 102mg

Details

Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Combine first four ingredients in a 6-quart multi-cooker. Chop chiles and add to cooker. Close lid securely; bring to high pressure.

Step 2

Cook for 25 minutes. Turn off multi-cooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure.

Step 3

Remove pork from cooker with a slotted spoon. Shred with two forks; keep warm. Skim fat from surface of cooking liquid; discard. Bring cooking liquid to simmer over low heat. Stir in fruit spread and next three ingredients (through salt); simmer 2 minutes. Stir in pork and any accumulated juices. Cover and let stand 5 minutes. Serve pork mixture on buns.

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