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Instant Pot Easy Pulled Pork Sliders

Serves: Makes 18 large meatballs

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion (about ½ of one onion)
  • 2 carrots, finely diced
  • 3 garlic cloves, chopped
  • 3 teaspoons kosher salt
  • 1 cup Hatch green chiles (peeled and seeded)
  • ½ cup lager beer (I prefer Shiner Bock)
  • 2 pounds ground pork
  • 2 teaspoons cumin
  • ¼ cup bread crumbs
  • 2 eggs
  • 2 teaspoons mayonnaise
  • 2 tablespoons crème fraîche
  • ¼ cup freshly grated parmesan
  • 2 cups water
  • Chopped fresh cilantro, for topping
  • Slider buns, for topping
  • Mayonnaise, for topping

  • For the Sriracha Coleslaw:
  • 4 cups shredded cabbage
  • 4 cups shredded broccoli stems and carrot mix
  • 1 cup radishes, thinly sliced and slivered
  • ½ cup cilantro, roughly chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 4 tablespoons sriracha
  • Juice of 1 lime
  • ¾ teaspoon kosher salt
  • ¼ teaspoon granulated garlic
  • 3 tablespoons extra-virgin olive oil


Procedures:

This Instant Pot meatball recipe is ready to serve a crowd. These sliders are filled with a salty flavor from the pork meatballs and a spicy crunch from the sriracha coleslaw. Serve together on toasted slider buns. ∗To make 9 meatballs, simply divide all measurements in the recipe in half.

Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes.

Add the green chiles and continue to cook for an additional 4-5 minutes.

Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan.

Remove the vegetables from the stove top and let cool for about 15 minutes.

In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine.

Line a rimmed baking sheet with parchment paper. Form 18 large meatballs and place into the fridge.

Pour the water into the Instant Pot. Place the Joseph Joseph Lotus Steamer into the Instant Pot. Place 4 to 5 meatballs into the steamer. Cook on high pressure for 9 minutes. After 9 minutes, release the pressure. Remove the meatballs and place on a baking sheet. Repeat these steps until all of the meatballs have been cooked. Be sure to empty the cooking liquid and refill the insert with fresh water with each batch.

Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.

To make the Sriracha Coleslaw: combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well.

In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined.

Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined.

Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature.

by Rebecca White, A Pleasant Little Kitchen

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