Instant Pot Pulled Pork...great for sandwiches and baked potatoes. Enjoy and Be Blessed!
Prep Time10 minutesmins
Cook Time1 hourhr50 minutesmins
resting time20 minutesmins
Total Time4 minutesmins
Course: Main Dish
Author: Belle Omniley
Pressure Cooker Instant Pot
5-7lbpork butt roastbone-in or bonesless
1/4Clight brown sugar
Magic Rubrecipe below
Magic Rub Recipe
Trim fat from pork roast and cut into 4 same size chunks.
Season pork roast chunks well with Magic Rub.
Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
Once the pork is seared and removed from the pot, press cancel and add, chicken broth, orange juice, and brown sugar to the pot. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add Worcestershire sauce and liquid smoke.
Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure the vent is set to sealing. Pressure cook/manual on high pressure for 1 hour and 30 minutes. Then let the pressure release naturally until pin drops.
Remove pork and place in a large bowl and shred with 2 forks. Hold reserve juices for later.
Place shredded pork back in the pot add your favorite BBQ sauce, some reserved juice, and cook for 20 more minutes.
Serve it up! We love coleslaw or Homemade French Fries with ours.
Greetings! I made this margarita last weekend and when my husband said it was the best drink he has had next to the Blood Orange Old Fashioned with Whistlepig and Luxardo cherries from Stabs you know I had to share the recipe with you.
I’m typically a fruity and cute drink lover and he is totally the opposite. Oh but with this drink our flavor profiles finally aligned. The hints of watermelon help calm the jalapeno and tequila, oh but you still know they are there! Trust me.
We haven’t been to a restaurant for take-out or dine-in since March of this year…we have definitely been missing our fancy drinks from some of our favorite mixologists. Since we are still social distancing I will have to continue with the bar duties.
If you aren’t a fan of spicy drinks then you can ditch the jalapeños and they’re just as delicious. Cheers!
RECIPE TIPS: Use fresh watermelon
We used Triple Sec other options are Cointreau, Combier, Pierre Ferrand Curaçao, and Grand Marnier (any orange liqueur)
This Mississippi Mud Pie is such a creamy and decadent dessert. I gain pounds just looking at it. This luscious dessert has a nutty crust, a cream cheese layer, then a chocolate pudding layer, topped with whipped topping, and a ton of pecans.
This pie is also known as Chocolate Lasagna in some places. The name “Mississippi mud pie” is derived from the original dense cake that resembles the banks of the Mississippi River. Its earliest known reference in print is dated 1975. There are a ton of variations to this recipe and I opted to stay with the most traditional version.
A little history behind me making this pie, I owe it to my Aunt Maxine she use to always make this easy pie when we were growing up, and I actually don’t remember eating it at all. However, she prepared one for a family gathering and my husband fell in love with it. I think I started making this pie back in 2007 for him and unfortunately, I don’t make it too often…because it is super-rich.
Perhaps the best part of the pie “The Crust”!
Its S-O G-O-O-D! Are you ready to join the mud pie bandwagon? Omniley
Can you believe that it’s almost July? My family and I were hoping to be planning a Fourth of July event, but the way things are going we are shooting for Thanksgiving now.
I stumbled upon the perfect coffee concoction and I’m sharing my take on it with you today. My love for coffee started in 2012 when I was sitting in the Baton Rouge Airport en route to Dallas on a 0615 flight. I could barely keep my eyes open and I stopped at PJs coffee and got a small regular coffee…I added the perfect amount of creamer and Splenda and fast forward to 2020 and I’m still perfecting my favorite cup. I went from two-three cups of regular coffee to now maybe one to two cups of decaf every day. If I don’t get my 1st cup I’m by 10 I usually just skip it. I always thought the coffee gave me energy and I have come to realize drinking coffee just makes me feel like I’m grown so decaf using does the trick for me.
I’m not much of a Starbucks person so when I saw the dalgona coffee storming the internet I had to put my Southern spin on it. I’m not sure what my NaNa would say about this one as she liked her coffee strong with a little sugar.
What is Dalgona coffee?
Only three main ingredients — instant coffee, sugar, and hot water — then combine them with a whisk or, better yet, a hand mixer, until the mixture gets thick and, well, fluffy. Pour it over cold or warm milk. Either way, you have a delicious, extra-creamy drink to enjoy.
Why is it called “Dalgona”?
Dalgona coffee gets its name from dalgona, a spongy South Korean coffee candy. Similar to honeycomb toffee candy, dalgona is basically made by melting sugar and stirring in a little bit of baking soda appearing very similar to the pockmarked texture of dalgona coffee foam against the side of a glass.
Because of the prep time I usually on get these once or twice a week, but they are so worth it. If you give it a try be sure to let me know please-Omniley?
Greetings! I hope all is well with my readers. Have you ever had the feeling that one of your ancestors has been holding your hands? Well, I have…the past 2 weeks my family has been dealing with a few things and I’ve been feeling like my grandmother has been right by side. She has been encouraging me to be a leader, not a follower, take control when needed, and telling me when to hold. God how I miss that woman. I know PawPaw and her are shining down on us all right now!
With all that has been going on, I have been trying to keep busy and went to the garden to pick some strawberries and noticed there weren’t any. I talked with my husband and he said he didn’t want to bother me, but the cats had been having a field day with them. Mind you we don’t own any cats…they have somehow taken over our yard and since they are known for killing snakes I let them stick around. If you know me I am scared to death of snakes. So there goes making a large batch of preserves. I was instantly upset…but felt a tap on my shoulder and it said make do with what you have! So I was able to throw together an instant pot recipe that took all of 1 hour from start to finish. Thanks, NaNa!!! This lady knew how to do everything. She made tons of preserves and would give them out to everyone. FREE OF CHARGE. We had a family meeting earlier this week. Again her telling me to take charge…and my mom led the prayer. I don’t know if they felt it, but oh I felt my NaNa in the midst of it all.
Love your family members, near and far. For we don’t know our time left on this earth.
So from our family to yours! Here’s a little sweetness.
This jam is perfect for toast, PB & J sandwiches, topping for pancakes, and strawberry shortcake.
Add the sliced strawberries and sugar to the instant pot. Stir to combine. Seal the pot with the lid. Allow them to sit at room temperature for at least 40 minutes.
Open the Instant Pot, add the fresh lemon juice, lemon zest, and ground coriander. Stir well. Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 1 minute, adjust the time using the up or down arrow. Pressure Cook HIGH for 1 minute( add 1 minute if using frozen berries).
When the timer has finished, allow the pressure; then turn the seal to VENT and remove the instant pot lid.
Blend the jam using an immersion blender or potato masher.
Press Saute and allow the mixture to boil for 12- 15 minutes or until the jam has reached a gel consistency. Take caution to avoid burning. Stir frequently. Skim off the foam.
Jam is ready when it is tacky on a cold plate. If it's not tacky, allow the jam to boil for another 1 -2 minutes and retest.
Pour the jam into a sterilized container leaving 1/4 inch from the top. Let it cool down completely before sealing the jars. Store in the refrigerator for up to 2 weeks.