Post by wilderness on Apr 2, 2020 6:57:21 GMT -5
Extremely Easy Instant Pot Pulled Pork-Birdy
thesaltypot.com/easy-instant-pot-pulled-pork
Not a lot of extra flavorings so that the meat can be used in many ways. You, of course, can season to your own taste and planned use.
Some suggestions for using the simply flavored meat:
Mix the shredded pork with BBQ sauce.
Or just leave it as is. Serve it on some buns with all sorts of different condiments.
Or make up some gravy, and have a hot pulled pork sandwich on toasted bread.
Or bake some potatoes and serve it with some sauce that you like on top of the potatoes.
Or season to taste and use for taco filling. Etc., etc., etc.
3 - 4 lb. pork shoulder / butt roast
2 tsp garlic powder
As desired salt and pepper
1 cup broth or water
Cut pork into chunks (if using the slow cooker, no need to cut as long as it fits the cooking bowl)
Season liberally
Place the pork pieces in the instant pot bowl, fat cap up
Pour in broth or water
Place the lid on, put the toggle switch in the SEAL position
Manual button and adjust to 50 minutes (or slow cooker, high for 5-6 hours or low for 7-8)
Do a natural release and open the lid when the pin drops
Remove the pork from the cooker onto a large surface area and using two forks, begin to shred the meat apart.
FOR SLOW COOKER USERS, you have a choice here – 5 – 6 hours on high or 7 -8 hours on low. This is an approximate and because some slow cookers run hot, you’ll just want to keep an eye on it.
NOTES:
The pork should have a fat cap on it. It’s the layer of fat and skin that is still left on the pork so let’s leave this on while we cook it.
In the Instant Pot, it fits better and possibly cooks better if sliced into thick chunks.
Place the pork pieces fat cap UP.
You can make pulled pork out of pork loin, but it’s very lean, and you have to be careful not to overcook it or it will end up very dry.
thesaltypot.com/easy-instant-pot-pulled-pork
Not a lot of extra flavorings so that the meat can be used in many ways. You, of course, can season to your own taste and planned use.
Some suggestions for using the simply flavored meat:
Mix the shredded pork with BBQ sauce.
Or just leave it as is. Serve it on some buns with all sorts of different condiments.
Or make up some gravy, and have a hot pulled pork sandwich on toasted bread.
Or bake some potatoes and serve it with some sauce that you like on top of the potatoes.
Or season to taste and use for taco filling. Etc., etc., etc.
3 - 4 lb. pork shoulder / butt roast
2 tsp garlic powder
As desired salt and pepper
1 cup broth or water
Cut pork into chunks (if using the slow cooker, no need to cut as long as it fits the cooking bowl)
Season liberally
Place the pork pieces in the instant pot bowl, fat cap up
Pour in broth or water
Place the lid on, put the toggle switch in the SEAL position
Manual button and adjust to 50 minutes (or slow cooker, high for 5-6 hours or low for 7-8)
Do a natural release and open the lid when the pin drops
Remove the pork from the cooker onto a large surface area and using two forks, begin to shred the meat apart.
FOR SLOW COOKER USERS, you have a choice here – 5 – 6 hours on high or 7 -8 hours on low. This is an approximate and because some slow cookers run hot, you’ll just want to keep an eye on it.
NOTES:
The pork should have a fat cap on it. It’s the layer of fat and skin that is still left on the pork so let’s leave this on while we cook it.
In the Instant Pot, it fits better and possibly cooks better if sliced into thick chunks.
Place the pork pieces fat cap UP.
You can make pulled pork out of pork loin, but it’s very lean, and you have to be careful not to overcook it or it will end up very dry.
If it’s frozen, thaw it properly in the fridge. You can do a pulled pork from frozen in the instant pot, it is difficult to cut up the pork while frozen, and when you try to season it, the seasoning may not stick to the meat.
This is less a recipe as it is a method for pulled pork to make in your instant pot or slow cooker. I used this as a guide for pulled pork for myself so I ended up using two thick slices of a pork butt/boneless shoulder roast weighing a little over a pound. I think the cooking time for a larger roast would be the same in the IP if the meat is cut into several pieces. Seasoning by eye, I was very generous with the garlic powder which turned out to be very good. I followed the 50 min. timing for the IP plus the full natural release. I lost track of time and it went to keep warm after the release for a couple of hours--and it was still very moist. Birdy
