- 1 1/2 cups purchased barbecue sauce of any sort
- 1 cup thin liquid Choose from water, broth of any sort, beer of any sort (gluten-free, if that is a concern), or unsweetened apple cider
- 3 lbs frozen boneless center-cut pork loin (1 package)
- 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.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 45 minutes with the Keep Warm setting off.
- 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.
- 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 the pork 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 cutting board. Set aside for 10 minutes.
- Press the button for. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 20 minutes.
- 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
• 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 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.