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–+ servings

Apple Cider Pulled Pork

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 5 cups

Ingredients
  

Pork Tenderloin Prep

  • 2 lb pork tenderloin or pork roast
  • 2 cups apple cider
  • 3 Tbsp black pepper
  • ⅓ cup dried onion bits
  • 1 large cinnamon stick

Apple Chutney

  • 4 medium granny smith apples peeled and chopped
  • 2 Tbsp dark molasses
  • 1 Tbsp ground cinnamon
  • 1 Tbsp apple cider vinegar
  • ½ tsp salt
  • ¼ tsp ground cloves
  • 1 cup apple cider

Add to Pulled Pork

  • ⅓ cup dark molasses
  • 2 Tbsp cinnamon
  • ½ cup apple cider

Instructions
 

  • In an Instapot, place the pork tenderloin/roast at the bottom. Add in the 2 cups apple cider, black pepper, dried onion bits, and cinnamon stick. Place lid on to pressure cook for 3 hours on high. Allow the pressure to release naturally once cooking is finished.
  • When the meat is finished cooking and you are waiting for the pressure to release, in a large pot on the stove, combine the granny smith apples, 1 Tbsp cinnamon, apple cider vinegar, salt, ground cloves, 2 Tbsp molasses, and 1 cup of apple cider. Allow to come to a simmer while stirring continually. Simmer until the liquid begins to thicken and the apples become tender.
  • When the pressure is finished releasing in the Instapot, take the lid off and remove the pork from the liquid. Pull the pork apart so it is shredded. Dispose of the fat and leftover liquid in the Instapot. Place the pork back into the Instapot and then add in the apple chutney.
  • Add in the ⅓ cup of molasses, 2 Tbsp of cinnamon, and the ½ cup of apple cider to the contents of the Instapot. Stir to combine and set to saute to warm the contents through.
  • Once warmed through, serve on rolls or by itself immediately. Can be stored in the refrigerator for up to a week, or in the freezer for up to 6 months.
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