Pear BBQ Pulled Pork with Pear Slaw

Preparing for a fall gathering? No matter the occasion, Pear BBQ Pulled Pork with Pear Slaw is a delicious dish! This pulled pork cooks in the Instant Pot and serves a crowd. First, a make homemade PEAR barbecue sauce, and cook the pork. Next, toss together pear coleslaw, and serve together. Whether you're serving dinner for the family or hosting a gameday gathering, Pear BBQ Pulled Pork with Pear Slaw will become a seasonal favorite!

Prep Time 30

Cook Time 1 30

Total Time 2

Servings sandwiches

Calories 878kcal

Ingredients

Pear BBQ Sauce

4 pears chopped
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ cup apple juice
¾ cup apple cider vinegar
½ cup pure maple syrup
1/3 cup Worcestershire sauce
½ cup 100% tomato juice
1 tablespoon low sodium soy sauce
1 teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper

Pear Slaw

16 oz. Tri-Color Coleslaw
1 pear sliced thin
¼ cup extra virgin olive oil
¼ cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons Pear BBQ Sauce recipe above
1 tablespoon yellow mustard
½ tablespoon freshly squeezed lemon juice freshly squeezed
½ tablespoon pure maple syrup
¼ teaspoon kosher salt
¼ teaspoon black pepper

BBQ Pulled Pork

3 lb. pork sirloin roast
3 pears sliced
½ cup apple juice
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon black pepper

Pear BBQ Pulled Pork Sandwiches

BBQ Pulled Pork recipe above
¼ cup cooking liquid
1 cup Pear BBQ Sauce recipe above
8 Hawaiian Hamburger Buns toasted

Instructions

Make the Pear BBQ Sauce

Using a sharp knife, chop the pears into bite-sized pieces. Toss with cinnamon, ginger and allspice.
Add apple juice.
Cook over medium heat until the pears soften. (About 10 minutes.)
Add apple cider vinegar, maple syrup, Worcestershire sauce, tomato juice, soy sauce, black pepper, garlic powder and cayenne pepper. Simmer on medium-low for 20 minutes.
When the pears have completely broken down, run the sauce through the blender until smooth.
Pour into a mason jar, and let cool.
Store in the refrigerator if making in advance until it’s time to toss with the pork.

Make the Coleslaw

In a liquid measuring cup, combine the olive oil, apple juice, apple cider vinegar, Pear BBQ Sauce, yellow mustard, lemon juice and maple syrup. Season with salt and pepper, then whisk until combined.
In a large glass bowl, measure out the tri-color coleslaw and the sliced pear.
Pour the dressing on top of the ingredients in the large bowl and toss with tongs until combined. (Do this RIGHT BEFORE serving, as the slaw will wilt the longer it sits in the dressing.)
Keep at room temperature until serving time.

Make the Pulled Pork

Place the sliced pears in the base of the electric pressure cooker (Instant Pot).
Pour in the apple juice.
Place the pork on top of the sliced pears and apple juice.
Season the pork with the cinnamon, salt and pepper.
Please the lid on the electric pressure cooker and seal.
Cook on high pressure for 60 minutes.
When the timer goes off, let the pressure naturally release for 5-10 minutes, then quick release until all the steam is gone.
Remove the lid, and remove the pork. (It should be falling apart as you do this with tongs!)
Shred the pork using two forks.

Make the BBQ Pulled Pork Sandwiches

Mix the pulled pork with ¼ cup of the cooking liquid and the Pear BBQ Sauce.
Serve on a Hawaiian bun with the slaw and additional barbecue sauce. Enjoy!

Notes

The barbecue sauce and the slaw can be made as the pulled pork cooks, so the total time can be shorter if you work on those at the same time.

I do not recommend making the coleslaw in advance. The oil will harden in the fridge, and it will become increasingly wilt-y. That said, it still tastes good, though it’s nowhere near as pretty or crisp as it is when it is initially mixed.

I said the serving size is 8 above. It certainly can be, but you can also get extra servings out of this. You could probably feed 10-12 people if you weren’t loading up the buns to the brim with pork and slaw.

Nutrition