1-2 hours6 peopleAmerican

Road Map: Barbecue Pork Loin

By Bruce Weinstein and Mark Scarbrough

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6 people

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1-2 hours

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Medium

Road Map: Barbecue Pork Loin
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Recipe Details

Course: Dinner, Main Dishes

Difficulty: Medium

Total Time: 1-2 hours

Cooking Technique: Max Pressure Cook, Pressure Cook, Sauté

Cuisine: American

Yield: 6 people

Ingredients

  • 1 1/2 cups purchased barbecue sauce of any sort
  • 1 cup thin liquid
  • 3 lbs frozen boneless center-cut pork loin
This one is not pulled pork. Rather, the pork loin is sliced into rounds and served with the barbecue sauce. Remember that the liquid you choose will dramatically affect the sweetness of the finished dish. If you go with beer or cider, you’ll want to use a far less-sweet barbecue sauce, probably a hot one with chipotles in the mix.

INSTRUCTIONS

  1. Stir the barbecue sauce and liquid in an Instant Pot. Set the pork loin fat-side down in the pot and turn it to coat it in the sauce, leaving it fat-side up. Lock the lid onto the cooker.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 45 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Meat/Stew, Pressure Cook or Manual on High pressure for 50 minutes with the Keep Warm setting off. The valve must be closed.
  4. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 45 minutes. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of thepork loin and check that the meat registers 145°F. If not, lock the lid back onto the cooker and cook for another 10 minutes at HIGH pressure,followed by a quick release. Transfer the pork loin to a nearby cuttingboard. Set aside for 10 minutes.
  5. Press the button for . Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 20 minutes.
  6. Bring the sauce in the cooker to a simmer, stirring occasionally. Cook, stirring once in a while, until reduced to the consistency of a thick barbecue sauce, about 12 minutes. Turn off the SAUTÉ function. Slice the pork loin into 1/2-inch-thick rounds and serve with the sauce ladled on top

Notes

Beyond
• Since this dish isn’t pulled, it’s best over a bed of vegetables or grains. Try steamed or sautéed spinach or kale. Or serve it over a cooked whole grain like wheat berries mixed with herbs and/or diced carrots. Or go all out with a wild rice pilaf., • This is probably the best pork dish in this book for sandwiches. Slice the pork loin into (uc>1/4-inch-thick rounds, then store in the reduced sauce in a sealed container in
the fridge for up to 3 days. Lift them out of the sauce and serve them on kaiser rolls with purchased coleslaw or thinly sliced red onions and lots of pickle relish

About the chef

Bruce Weinstein and Mark Scarbrough

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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