Debi’s Recipes

Ingredients
2 1/2 to 3 lb pork shoulder or butt 
24 oz. (2 cans) Dr. Pepper
1 medium onion, thick sliced
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice
Directions
Place the chopped onions in the bottom of the Crockpot. 
Then place pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. 
Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. 
Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. 
Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. 
Ingredients 
2 lbs chicken breast or thighs cut into 1-2 inch pieces 
2 tablespoons vegetable oil 
1 cup orange juice 
1 tablespoon ginger grated 
6 cloves garlic minced 
1 tablespoon rice wine or dry white wine 
1/2 cup tomato sauce optional 
1/4 cup granulated sugar 
1/4 cup brown sugar 
1/4 cup lite soy sauce 
1 tablespoon Sriracha
zest from 1 orange 
2 tablespoons cornstarch 
2 tablespoons orange juice 
4 green onions sliced for garnish 
extra orange zest for garnish
Directions
It is important for the chicken not to have any extra moisture, dry it with a few paper towels and after that cut the chicken into 1-2 inch chunks. 
Heat up your pressure cooker 
Add the oil to the hot Pressure cooker/Instant Pot, add chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sauteing stir constantly so it doesn’t stick to the bottom of the pan. 
After sauteing chicken, if bits stuck to the bottom, de-glaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.  
Add Sauce remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, orange zest and Sriracha sauce. 
Add tomato sauce, tomato sauce adds a tanginess to the overall sweet recipe, and it makes it taste more savory. 
Stir gently until all the ingredients are combined and coated in sauce. 
Close lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed. 
Use a 10 minute Natural Release OR Turn off the heat and release the remaining pressure by opening the vent. 
Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps. 
Add mixture to Pressure cooker/Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes. If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add to pot. 
Let the Orange Chicken stand for 5-7 minutes, the sauce will thicken more. 
Serve over rice and garnish with fresh chopped green onions and extra orange zest.