Instant Pot Pulled Pork

Juicy shredded pork is a favorite of my family. We enjoy it on a toasted brioche bun, on soft slider rolls or even in a few fire roasted corn tortillas. The soft melt in the mouth texture of the pork pairs well with a crunchy slaw, raw onions & cilantro or my favorite fresh jalapeño slices…yum yum!
by: Kathryne

Pulled pork is a favorite that used to take entirely too much time to prepare, the Instant Pot saves the meal! I can now enjoy the smoky flavors of this juicy pork dish in a fraction of the time. The smoked paprika and cumin give this pork it’s signature smoke flavor, while the apple cider and mustard cut through with a sharp tangy bite. Pork shoulder is generally a less expensive cut of meat and preparing a large batch of meat like this one, allows me to turn this dish into three delicious meals over the course of the week.

Ingredients

1 1/2 cups unsweetened apple cider
2 tablespoon smoked paprika
2 tablespoon ground cumin
2 tablespoon dark brown sugar
1 tablespoon chili powder
1 teaspoon ground dried mustard
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoon table salt
2 teaspoon ground black pepper
3 lbs boneless pork shoulder, cubed

instructions

Pour the cider into cooker. Mix the smoked paprika, brown sugar, chili powder, dried mustard, ground cumin, onion powder, garlic powder, salt, and pepper in a small bowl. Pat and rub this mixture all over the pork. Set the meat in the cooker and lock the lid onto the pot.
Option 1 – Max Pressure Cooker (This was my chosen method)
Set the cooker to ‘Pressure Cooker’, on MAX level and set for 1 hour with the Keep Warm setting off.
Option 2 – All Pressure Cookers
Set the cooker to ‘Meat/Stew or Pressure Cook (Manual)’ on High pressure for 1 hour and 20 minutes with the Keep Warm setting off.
Option 3 – Slow Cook Option
Set the cooker to ‘Slow Cook’ on High for 5 hours with the Keep Warm setting off. (or on for no more than 4 hours)
If you’ve used a pressure setting, once the machine has finished cooking, turn it off and allow its pressure to return to normal naturally, about 30 minutes.
Unlatch the lid the pot. Use a meat fork and a large, slotted spoon or a large spatula to transfer the pork to a nearby cutting board.
Press Sauté and set the time for 10 minutes.
Bring the sauce to a boil, stirring a few times. Cook until the sauce has reduced to about half its volume, stirring occasionally, about 7 minutes.
Meanwhile, shred the meat with two forks.
When the sauce has reduced to the right consistency, turn off the SAUTE function and stir a third of the shredded meat into the sauce in the pot, reserving the remaining 2/3 for other nights.
Set aside for 5 minutes with the lid on top but askew to blend the flavors and let the meat further absorb the sauce.

additional Meals

I am known amongst my friends and family as the leftover queen….so much so that the new meals feel like just that, entirely new meals. Whether it’s using one protein in multiply meals or repurposing Indian takeout into wraps for lunch, in my world the possibilities are limited only by my imagination. I was raised by two people from the silent generation, they were products of the great depression, a time when nothing was wasted and they waste NOTHING! It’s a skill that I have found that my peers, raised by younger boomer parents are not as comfortable embracing.

The juicy pork from this Instant Pot Recipe is also going to be enjoyed in these two additional recipes: