Instant Pot All Purpose Shredded Pork
This is a delicious Instant Pot recipe - juicy pork that you can use for a variety of different meals.
Ingredients:
1. Remove the pork shoulder from the fridge 30 minutes prior to cooking. Cooking meat that is cold can cause it to shrink and be tough.
2. Rub the seasoning all over the pork (all sides)
3. Set the Pressure Cooker to Saute on Highest setting, on the Instant Pot: Press “Saute” button, then the “Adjust” button, until the “More” is selected.
4. Heat until the screen says HOT, add the oil and then place the pork in the pot and saute for 3-5 minutes. Flip and add the broth.
5. For an Instant Pot press “Cancel” (to turn to off).
6. Then Press “Pressure” it should default to “High,” if not press “Pressure” until the light is on “High.
7. Adjust the Time with the + button and set the time for 90 minutes. Make sure the Steam Release knob is set to “Sealing.
8. In 10 seconds the Instant Pot will turn to ON.
9. Once it comes to pressure you will see the cook time display and begin to count down.
10. When the cooking cycle is done it will sound a series of beeps to indicate the time is done. Once the cooking cycle is done, the display begins to count minutes.
Notes: For larger cuts of meat, I do a Natural Pressure Release (NPR) for 10 minutes. This means do not do anything until the display time reaches 10 minutes, then move the pressure release knob to “Vent” to release any remaining pressure. (The Instant Pot will naturally release pressure once the cooking cycle is done.) Some recipes call for Quick Pressure Release (QPR) and this means that once the cooking cycle is done move the pressure release knob to vent right away and release all the pressure.
11. Shred pork once done and use in a variety of recipes including Pork Nachos, Gyros, Carnitas and more!
Serves: 8-10
Recipe courtesy of 5 Dollar Dinners (Erin Chase)
Ingredients:
- 5-6 lb. pork shoulder (bone in or boneless) - cut into 2 even pieces
- 1 cup chicken, vegetable or beef broth
- seasoning (1 1/2 Tablespoon salt, 1/2 Tablespoon black pepper, 1/2 Tablespoon garlic powder)
1. Remove the pork shoulder from the fridge 30 minutes prior to cooking. Cooking meat that is cold can cause it to shrink and be tough.
2. Rub the seasoning all over the pork (all sides)
3. Set the Pressure Cooker to Saute on Highest setting, on the Instant Pot: Press “Saute” button, then the “Adjust” button, until the “More” is selected.
4. Heat until the screen says HOT, add the oil and then place the pork in the pot and saute for 3-5 minutes. Flip and add the broth.
5. For an Instant Pot press “Cancel” (to turn to off).
6. Then Press “Pressure” it should default to “High,” if not press “Pressure” until the light is on “High.
7. Adjust the Time with the + button and set the time for 90 minutes. Make sure the Steam Release knob is set to “Sealing.
8. In 10 seconds the Instant Pot will turn to ON.
9. Once it comes to pressure you will see the cook time display and begin to count down.
10. When the cooking cycle is done it will sound a series of beeps to indicate the time is done. Once the cooking cycle is done, the display begins to count minutes.
Notes: For larger cuts of meat, I do a Natural Pressure Release (NPR) for 10 minutes. This means do not do anything until the display time reaches 10 minutes, then move the pressure release knob to “Vent” to release any remaining pressure. (The Instant Pot will naturally release pressure once the cooking cycle is done.) Some recipes call for Quick Pressure Release (QPR) and this means that once the cooking cycle is done move the pressure release knob to vent right away and release all the pressure.
11. Shred pork once done and use in a variety of recipes including Pork Nachos, Gyros, Carnitas and more!
Serves: 8-10
Recipe courtesy of 5 Dollar Dinners (Erin Chase)
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