20 responses

  1. Lauren
    December 8, 2018

    This looks scrumptious! I’m assuming it can also be made in the oven?

    Reply

    • Tara Ziegmont
      December 10, 2018

      I would think so. Joe has even made the sauce on the stovetop before and tossed it over pulled pork that was already cooked. It’s very versatile and SO GOOD!

      Reply

  2. Sharon
    January 7, 2019

    I had to add liquid because my instant pot warned me that the sauce was burning. Just FYI.

    Reply

    • Tara Ziegmont
      January 7, 2019

      Thanks! We didn’t have that problem but every cook is different.

      Reply

    • Julie
      November 26, 2019

      I had the same thing happen. I just added some chicken broth and scraped the bottom of the pot. Reset and everything was fine.

      Reply

  3. Laurie
    March 25, 2019

    High pressure or low on the Instant Pot?

    Reply

    • Tara Ziegmont
      March 28, 2019

      We have only ever used our IP on high pressure.

      Reply

      • Terry
        January 4, 2020

        I made this tonight for the first time & will definitely make it again! It was easy, super delicious & full of flavor. The meat was so tender & moist! I had plenty of thin liquid making the sauce per the recipe so had no issues at all with burn notice. Thank you for sharing your yummy recipe!

        Reply

      • Tara Ziegmont
        January 6, 2020

        I’m so glad you liked it! Thanks for coming back to let me know.

        Reply

  4. June Mitchell
    March 31, 2019

    This looks delicious! Can this be made with potatoes and carrots in the pot? Or will they become too soft for that length of time?

    Reply

    • Tara Ziegmont
      March 31, 2019

      I’m not really sure. We have never tried vegetables in our IP. Maybe another reader would have a suggestion?

      Reply

  5. Melissa Herrera
    April 17, 2019

    Could I freeze the sauce and pork together, thaw and then toss in the instant pot? Trying to figure our a way to make it a freezer meal…

    Reply

    • Tara Ziegmont
      April 17, 2019

      I’ve never tried that, but we have put frozen pork into the IP and cooked it that way successfully. You just have to cook it longer.

      Reply

  6. Emily
    July 15, 2019

    I’ve made this twice now, once with a pork roast and once with a tenderloin. Both turned out great! I cut back on the sugar the second time (added only maybe 1-2 T) to make it tangier, which worked out great. I think this is my husband’s new favorite way of cooking pork

    Reply

  7. Maureen Thompson
    September 11, 2019

    I have a 1.5lb center cut boneless pork roast. Can you give me instructions on cooking time, etc., liquids, and all to make mine which is smaller that your recipe calls for. Thanks!

    Reply

  8. Clarissa
    December 12, 2019

    Yes put in at least 1 1/2 cups of liquid my IP did the same thing!

    Reply

  9. JJ
    December 28, 2019

    Hello,

    I’m new to cooking and new to instant pots, I’m assuming to cook the meat on meat setting (step4) I use the lid with the pressure valve closed? Also I have double the roast size (5ish lbs), so I’m doubling the sauce recipe and the time. Is that what you would do?

    Reply

    • Tara Ziegmont
      December 29, 2019

      To the first part, yes, cook on meet setting with the pressure valve closed. I’ve never cooked a significantly larger roast though, so I can’t help with the second part. I don’t think doubling the time would be necessary, but hopefully someone with more Instant Pot knowledge than I have can help.

      Reply

  10. Kim
    January 6, 2020

    I followed this recipe to exact specifications and my pot also warned me that it was burning. I added another round of sauce mixture and it warned me again. So I just added water this time. Not sure what I can do if it warns me again.

    Reply

  11. Daralyn
    January 9, 2020

    I made this last night using the meat setting as the recipe stated. It’s the first time I’ve used the meat setting as opposed to manually setting the time. The roast came out so horribly tough and dry that we couldn’t eat it. It is farm fresh pork (raised in our front yard), so I know it wasn’t a problem with the roast. I would like to try it again, but would set the time manually instead of using the meat setting.

    Reply

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