Recipe courtesy of Kelly Senyei

Instant Pot Barbecue Pulled Pork with Zucchini Pickles

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  • Level: Easy
  • Total: 2 hr 25 min (includes cooling times)
  • Active: 25 min
  • Yield: 8 servings
While I’m all for pulled pork that’s slow-smoked, sometimes I need my barbecue fix faster and with less prep (and less mess). This Instant Pot version is just as juicy and tender, and you can pile it onto buns or tortillas in 60 minutes or less. For a fun twist on bread-and-butter pickles, make sweet and tangy zucchini pickles. A quick brine flavored with garlic and spices adds big flavor to summer’s star produce.



Zucchini Pickles:


  1. For the pork: In a small bowl, whisk together the paprika, brown sugar, oregano, garlic powder, onion powder, mustard powder, and 2 teaspoons kosher salt. Rub all over the pork.
  2. Transfer to a 6- to 8-quart Instant Pot® multi-cooker and add the vinegar, water and liquid smoke. Cover and set it to “Pressure Cook” for 60 minutes. (This is a good time to make the zucchini pickles.) 
  3. Once the pork is done cooking, transfer it to a cutting board. Using two forks, shred the pork into pieces then transfer it to a large bowl and stir in the barbecue sauce. Serve it immediately or cover and refrigerate until ready to serve, up to 3 days. Reheat gently before serving.
  4. For the pickles: Put the zucchini in a large heatproof bowl then sprinkle it with 1 tablespoon kosher salt. Let sit for 1 hour then rinse with water and drain. Return the zucchini to the bowl, add the shallots and garlic.
  5. In a medium saucepan, combine the vinegar, water, granulated sugar, mustard seeds, celery seeds, turmeric, bay leaf and crushed red pepper. Bring the mixture to a boil over medium-high heat then remove from the heat and let cool for 10 minutes.
  6. Pour the pickling liquid over the vegetables and let cool to room temperature. Transfer to jars or an airtight container and refrigerate for up to 1 month.
  7. Pile the pulled pork onto the buns or tortillas, top with zucchini pickles, and serve right away.

Cook’s Note

While a crinkle-cut knife isn’t necessary for slicing the zucchini, it’s hard not to love a bread and butter pickle with the characteristic ridges. This special tool creates waves in whatever it cuts.