Pulled Pork is perfect at Super Bowl football parties, when you have company or just because you want something home-cooked. Using the Instant Pot for this Easy Pulled Pork Recipe is the key!
I know there are many ways to make pulled pork to include using your oven, slow cooker or smoker but I find using the instant pot makes it so tender and flavorful.
I have made pulled pork in the past and it NEVER tasted this flavorful. It fell apart so easily and tasted DELISH! Pulled Pork is perfect for Super Bowl football parties, when you have company or just because you want some comfort food!
When trying to find the perfect pork shoulder, I like to buy between a 4-6 pound whole pork boston butt so that we have enough for leftovers. Normally our family doesn’t enjoy leftovers but this is so good, everyone will eat it for the next few days.
My favorite way to make Easy Pulled Pork Recipe using Instant Pot
I wasn’t sure I would use it that much, but I seriously use it more than I don’t!
It makes dinner time fast and easy. Not only is it a Pressure Cooker but a Slow Cooker, Rice Cooker, you can use it for Saute/Browning, as a Yogurt Maker, Steamer & Warmer. Can you believe that one appliance can do thejob of seven?I seriously love this pot!
You should check out how yummy this Instant Pot Sweet and Sour Chicken Recipe turned out!
Be sure to check out our video tutorial near the end of the post.
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Yield: 4-6
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 5 minutes
Total Time: 1 hour20 minutes
I have made pulled pork in the past and it NEVER tasted this flavorful. It fell apart so easily and tasted DELISH! Pulled Pork is perfect for Super Bowl football parties, when you have company or just because you want some comfort food!
Ingredients
1 Pork Shoulder {we used 4.3 pounds}
2 tablespoons olive oil
Dry Rub
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cinnamon powder (most people like to only use 1/2 teaspoon)
Cut your pork shoulder into large pieces. { I had about 6 parts}
Make your Dry Rub and rub it real good into both sides of the meat.
Set "Saute" on your Instant Pot and ADD 2 tbsp of oil
Add meat to brown all sides (3 minutes a side works very well)
Mix 1 1/2 cup of water with 1/2 bottle of Sweet Baby Ray's BBQ sauce,
Once all pork has been browned, remove the meat from your Instant Pot
Add mixture of water and BBQ sauce to Instant Pot to deglaze bottom of pot. {Use wooden spoon to scrape bottom of Instant Pot}
Add pork back into Instant Pot
Lock lid and set venting to "Sealing" on Instant Pot
Choose the "Manuel" setting and set to 60 minutes
Wait for pressure to build up {you should see the pressure pin pop up after a few minutes}
After 60 minutes of pressure cooking, carefully release pressure to "Venting"
Use forks or tongs to pull apart all pork {should be super tender and fall apart}
You can either serve or place the pulled pork back in the juices for a bit while you get everything else ready! You can use the rest of the BBQ sauce but we found that we really didn't need it!
Notes
This Pulled Pork recipe using the Instant Pot is easy and so good!
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No matter which cut of pork you use, DO NOT release the pressure right away. The slow release will keep the meat tender. An immediate release can be why your Instant Pot pulled pork is tough. It will cause the meat to seize and toughen.
Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.
slow cooking. Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.
To achieve tender and flavorful pulled pork, it's best to cook it slowly for a long time until it's easy to shred. This makes it a great dish to prepare in advance and serve for dinner later.
Try brine: Choose a wet marinade rather than a dry one. Dry rubs may work fine but brine or a wet rub will add that extra moisture along with the flavor that will penetrate deep inside the meat. Keep a spray bottle handy: Keep spraying the meat during smoking or reheating to replace the lost moisture.
After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.
Why add apple cider vinegar to pulled pork? Pulled pork relies on both the vinegar's acidity and the low-and-slow cooking process to tenderize the meat, breaking down the protein to give the dish its signature moist, fall-apart texture. Cider vinegar also provides a tangy counterpoint to the fatty pork.
Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.
I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.
Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.
If you find it does need a little extra liquid, just add a little beef stock, a bit at a time. Can you leave Pulled Pork in the slow cooker too long? Like any dish, if you leave meat cooking for too long it will begin to dry out and toughen up.
How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.
Slow cooked pork in the oven will make its own pan juices. So, there is no need to add liquid. In fact, you will need to drain off the liquid pan juices into a container to save for later so that they do not dilute any BBQ sauce. These pan juices can also be added back later to keep it moist.
Lemon juice and vinegar are often used in marinades for meat for several reasons: Acid: Both lemon juice and vinegar contain acid, which helps to break down the muscle fibers in meat, making it more tender. This is especially helpful for tougher cuts of meat, such as flank steak or chicken thighs.
Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.
Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.
You want to use the tough cuts of beef or pork. When you cook via a pressure cooker, moisture is required. Combine that with a sealed lid, the steam can't escape. This is a moist cooking method and will breakdown a lot of the connective tissue, tenderizing the tough cuts.
Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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