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Instant Pot Cherry Chipotle Pulled Pork is a delicious alternative to traditional pulled pork. Lightly sweetened thanks to the cherry jam with a little smoky heat from the chipotle chiles, this shredded pork can be used all sorts of ways from tacos to burritos, quesadillas, tostadas, nachos, sandwiches, wraps as well as a delightful topping for baked sweet potatoes.
You can easily adjust the heat levels in this pork by using more, or less, chipotle chiles and adobo sauce. I used two chopped chipotle peppers (with the seeds removed) and about 1 tablespoon of adobo sauce and it was just right for our tastes. Serve with additional hot red pepper sauce, like Tabasco, if desired.
How Many Calories and WW Points in this InstantPot Cherry Chipotle Pulled Pork?
According to my calculations, each 4-ounce serving or shredded pork with sauce has about 211 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
Cherry Chipotle Pork Ingredients
- 1-1/2 cups reduced sodium chicken (or beef) broth
- 1/2 cup cherry jam
- 2+ canned chipotle chiles in adobo sauce, stemmed, seeded (if desired), and chopped
- 3 tablespoons paprika
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon dried ground mustard
- 3-1/2 pound bone-in pork shoulder with any skin and visible fat removed
How to Make Instant Pot Cherry Chipotle Pulled Pork, Step-by-Step
Step 1: Gather and prepare all ingredients. Ideal Instant Pot (affiliate link) size, 6- to 8-quart.
Step 2: Whisk together the broth, jam, chiles, paprika, Worcestershire sauce, cumin, cloves and dried mustard in the inner pot. Add the pork and turn over to ensure it is completely coated in the sauce.
Step 3: Place the lid on the pot and lock in place with the steam release valve in the Sealing position. Cook on HIGH pressure for 90 minutes. Once the cooking cycle is finished, allow pressure to release naturally. If pressure isn’t fully released with the float valve dropped after 30 minutes, carefully move steam release valve to Venting position and remove any remaining pressure. (If necessary, cover steam release valve with a dish towel to prevent getting burned.)
Step 4: Unlock and remove the lid. Using a large slotted spoon and fork, carefully transfer the pork to a large platter or cutting board (affiliate link).
Step 5: Press the Sauté button on the InstantPot and bring the sauce to a simmer—stirring occasionally to prevent burning. Reduce sauce until it has a consistency like barbecue sauce (affiliate link).
Step 6: While the sauce is simmering, shred the pork with two forks.
Once the sauce is the desired consistency, turn off the InstantPot and add the meat back to the pot and stir to combine with the sauce.
Step 7: Serve warm.
Step 8: Store any leftover pork in an airtight container in the refrigerator.
Recipe Notes
For additional heat and spice, you can add more than the 2 recommended chipotle chiles. Keeping the chile pepper seeds (and not discarding them) will also make this dish spicier. You can also add more, or less, adobo sauce, as desired.
Serving Suggestions
#1 Cherry Chipotle Pork Tacos
#2 Cherry Chipotle Pork Sandwiches
Use this pork as a filling for wraps, tacos, burritos, quesadillas, sandwiches or sliders. For breakfast, serve alongside scrambled eggs or in your favorite omelette. It also makes a great topping for nachos, tostadas, green salads and over baked sweet potatoes.
Ways to Use Leftovers
Store any leftover shredded pork in an airtight container in the refrigerator. Or freeze in individual portions for future quick and easy meals.
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Slow Cooker Cherry Chipotle Pulled Pork
Equipment
Ingredients
- 1-1/2 cups reduced sodium chicken or beef broth
- 1/2 cup cherry jam
- 2 canned chipotle chiles in adobo sauce, stemmed, seeded (if desired) and chopped
- 3 tablespoons paprika
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground dried mustard
- 3-1/2 pounds bone-in pork shoulder, skin and visible fat removed
Instructions
- Whisk together the broth, jam, chiles, paprika, Worcestershire sauce, cumin, cloves and dried mustard in the inner pot. Add the pork and turn over to ensure it is completely coated in the sauce.
- Place the lid on the pot and lock in place with the steam release valve in the Sealing position. Cook on HIGH pressure for 90 minutes. Once the cooking cycle is finished, allow pressure to release naturally. If pressure isn't fully released with the float valve dropped after 30 minutes, carefully move steam release valve to Venting position and remove any remaining pressure. (If necessary, cover steam release valve with a dish towel to prevent getting burned.)
- Unlock and remove the lid. Using a large slotted spoon and fork, carefully transfer the pork to a large platter.
- Press the Sauté button on the InstantPot and bring the sauce to a simmer--stirring occasionally to prevent burning. Reduce sauce until it has a consistency like barbecue sauce (affiliate link).
- While the sauce is simmering, shred the pork with two forks. Once the sauce is the desired consistency, turn off the InstantPot and add the meat back to the pot and stir to combine with the sauce.
- Serve warm.
- Store any leftover pork in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Instant Pot Bible (affiliate link) by Bruce Weinstein and Mark Scarbrough
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
