GOLDEN VALLEY, Minn. - Forget the crock pot. Instant Pots are all the rage.
But as timesaving as these trendy devices are, cooking with them still requires researching recipes and a trip to the grocery store.
Let’s Dish!, the local provider of great-tasting real food for busy families, has the fuel to get the most timesaving potential out of Instant Pots.
Darcy Olson from Let’s Dish can demonstrate how quick, convenient and delicious a home-cooked dinner can be.
Shredded Pork on Pretzel Rolls
Ingredients:
2 Tbsp low-sodium soy sauce
1 Tbsp Jerk seasoning
1 Tbsp chopped garlic
2 pound pork cushion roast
6 pretzel rolls
3/4 cup mustard BBQ Sauce
Directions:
Add the pork roast and the soy sauce, jerk seasoning, and chopped garlic to a gallon bag and massage gently to combine. Follow the instructions below based on your preferred cook method:
SLOW-COOKER: Place the contents of the pork bag into the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours or until pork is tender and reaches an internal temperature of 160°F.
OVEN: Preheat oven to 325°F. Place the contents of the pork bag and 1/2 cup of water into a 3-4 qt. Dutch oven or baking dish with a tight-fitting lid. Cover and bake for 3-4 hours or until meat is tender and reaches an internal temperature of 160°F.
INSTANT POT: Spray pot with cooking spray and add the contents of the pork bag and 1/2 cup of water into the pot. Lock the lid in place and seal the vent. Set the cooking time to 45-50 minutes. When it’s done, allow the pressure to release. Check to see if the pork is tender and reaches an internal temperature of 160°F. Manually add time in 10-minute increments if needed.