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Quick Notes: This BBQ sauce is spicy. Usually, I use it on recipes with a higher meat/sauce ratio. If it’s too hot for you, you can add a little more ketchup to calm it down, or even go easy on the sauce/meat ratio. If you like a spicy BBQ sauce, this Instant Pot Spicy Pulled Pork will be fine as written.
Ingredients
- 1.5 lb pork loin (you can use another cut of pork if you prefer)
- 1 cup ketchup
- 1/2 cup water
- the juice from one orange
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 1 tablespoon garlic powder
- 2 teaspoons lite soy sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon powdered chipotle pepper
- 2 tablespoons of cornstarch mixed with water
Instructions
- Sear your pork loin in a skillet on high heat. Â
- Add the pork loin to your instant pot along with a cup of water, salt, and pepper. Close the lid, seal, and cook for 15 minutes. Allow a ten-minute natural release.Â
- Meanwhile, take a medium-sized saucepan and bring it to temp over medium-high heat.Â
- Add your water and vinegar to the saucepan along with both of the sugars. We don't want them to boil, but we do want it to get hot enough to assist us with the solubility of the sugar. Stir it in and once it has dissolved, turn down the heat to medium.Â
- Add everything else from the sauce recipe to the pan with the exception of the cornstarch/water combo. Stir it in well. The sauce is going to be pretty thin, but bring it to an almost simmer. If you need to turn it up a bit to accomplish that then please do.Â
- Add your cornstarch/water combo. Stir it in well. The sauce should begin to thicken. Remove it from the heat and let it sit.Â
- When the pork is done cooking, after the ten-minute natural release, release any remaining pressure.Â
- Drain the water and shred the pork (with a mixer, not forks).
- Cover with the sauce and serve on buns!
Perfect with a side of Light Fresh Summer Mac Salad or Au Gratin Potatoes.
