Sweet peach preserves, tangy salsa, warm spices, and a splash of cream come together to make a rich sauce for tender pulled pork. Serve it on toasted buns, tucked into tacos, piled over nachos, spooned over rice, or simply on its own.

Serves: 8-10

Ingredients

For the Pork (Instant Pot Version)

• 2–3 pounds pork loin
• 2 cups water

For the Sauce

• 1 cup peach preserves
• 1 cup mild red salsa
• 1 cup chicken broth
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ cup heavy cream

Instructions

Cook the Pork

1. Place the pork loin and water in the Instant Pot. You can cook your pork a variety of ways to get to to the pulled pork stage, but this is my favorite.
2. Lock the lid and cook on High Pressure for 60 minutes.
3. Leave the Instant Pot on the Keep Warm setting for 1 hour before opening the lid.
4. Remove the pork to a cutting board and let it rest for about 10 minutes.
5. Shred the pork using two forks, your fingers, or the paddle attachment of a stand mixer.

Make the Sauce

1. While the pork rests, combine the peach preserves, salsa, chicken broth, salt, pepper, garlic powder, onion powder, and cumin in a Dutch oven or large braiser.
2. Bring to a gentle simmer over medium heat, stirring frequently.
3. Continue simmering until the sauce has reduced by about half, 12–15 minutes.
4. Reduce the heat to low and stir in the heavy cream until smooth.

Finish

Add the shredded pork to the sauce and stir until every piece is coated.

Serving Ideas

• Toasted sandwich buns with crisp coleslaw
• Flour or corn tortillas with avocado and cilantro
• Loaded nachos with Monterey Jack cheese and jalapeños
• Rice bowls with roasted vegetables
• Baked sweet potatoes
• Over mashed potatoes
• On its own with a side salad or cornbread