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Orange Garlic Chipotle Pulled pork

3 lbs boneless pork butt or shoulder, cut into 3to4" cubes

1/3 cup apple cider vinegar

1+1/4 cup chicken or beef broth

2 Tbs olive oil

2 cups BBQ sauce of choice

1/2 cup orange juice

1/4 cup maple syrup, optional

2 Tbs Halladay's Garlic Chipotle or Maple Habanero seasoning

salt and pepper to taste

Season pork with salt and pepper; set aside. In medium bowl, whisk together the apple cider vinegar and broth.

Tuen instant pot to sauté setting. Add olive oil and allow it to get hot. Add half of the pork, sauté for 5 minutes, turning to brown all sides. Remove to a plate and repeat with remaining pork. Turn the instant pot off. Pour in the vinegar and broth to deglaze, scraping browned bits form the bottom with wooden spoon.

Add pork to the instant pot, close the lid and set to sealing. Cook on manual high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.

While the meat is cooking, mix together the BBQ sauce, orange juice, maple syrup and Halladay's seasoning. Remove meat from pot and shred; then stir in the BBQ sauce. Serve on buns if desired.

SIMILAR RECIPES
Apple Crisp
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Apple Crisp

4 cups apples, peeled and sliced

1 stick butter

1 package Halladay's Apple Crisp Mix

Peel, core and slice 4 cups of apples, then place them in to a 9" pie plate. Set aside and make the topping. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over apples. Bake at 350˚F for approximately 20-30 minutes, or until bubbly and lightly browned.

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Apple Rhubarb Crisp

2 Cups fresh or frozen rhubarb, cubed

4 to 5 Firm apples, sliced thin

1/4 Cup sugar

2 Tbs flour

1 Package Halladay's Apple crisp

1 Stick of butter

Combine rhubarb, apples, flour and sugar. Pour into an 8x8" greased pan. Combine Crisp mix with butter and crumble over the top. Cook at 350 degrees for about 20-30 minutes, or until hot and bubbly.

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Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans

4 medium Yukon gold potatoes, cut into 1/2-inch wedges

1 red bell pepper, sliced

6 Tbsp. olive oil

1 lemon, juiced

4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

4 bone-in pork chops

Preheat oven to 425˚F. Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.

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Blooming Caramel Apples

1 Package Halladay’s Caramel Apple Dip Mix

1 (8 oz) block cream cheese, softened

6 to 8 apples

¾ cup boiling water

Cooking spray

Sugar and cinnamon for dusting

Preheat oven to 375°F. Combine softened cream cheese with Caramel Apple Dip mix, set aside.

Slice the top off of the apples and cut out the core with a corer or scoop out core and seeds with a spoon, without cutting through the bottom of the apple. We found a measuring spoon worked well.
Cut a circle around the inside of the apple, then score vertically through the apple without cutting all the way through. Put apples in a baking dish. Pour boiling water into the bottom of the dish. Spray the tops of the apples with cooking spray, then sprinkle them with sugar and cinnamon.
Bake for 30 minutes. Remove dish from the oven and scoop about a tablespoon of caramel mixture into the center of each apple. Return baking dish to the oven and bake for an additional 15 to 30 minutes, or until apple is soft but not mushy.

Serve warm with ice cream or whipped cream. Yum!

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