Instant Pot: Shreddable Pulled Pork
Creating tender, juicy pulled pork in an Instant Pot is a game-changer for home cooks. This technique harnesses pressure cooking to break down tough connective tissues, resulting in fall-apart tender meat perfect for sandwiches or tacos. The Instant Pot's efficiency saves hours compared to traditional slow cooking, making it ideal for busy schedules. The key to success lies in balancing time and temperature to ensure the pork cooks evenly without drying out. Aromatics like onions and garlic infuse the meat with flavor, while a splash of liquid—like apple juice or broth—keeps the environment moist. As the pork cooks, the pressure inside the pot does the heavy lifting, transforming even the toughest cuts into succulent strands. Once done, the pork effortlessly shreds with a fork, ready to be dressed up with your favorite barbecue sauce or seasonings. This method is reliable, repeatable, and yields restaurant-quality results right in your kitchen.
Notes
The science behind this technique is simple: pressure cooking raises the boiling point of water, allowing the pork to cook at higher temperatures and break down collagen into gelatin more quickly. This results in succulent, tender meat. A common mistake is overcooking, which can lead to dry pork; always use a meat thermometer to ensure it reaches 190°F for perfect shreddability. For safety, always follow the Instant Pot manual for pressure release techniques to avoid burns. To store, let the pulled pork cool before transferring it to an airtight container; it keeps well in the fridge for up to four days or can be frozen for up to three months.
Steps
- 1 Place 1 to 2 pounds of pork shoulder or pork butt into the Instant Pot.
- 2 Add 1 diced onion, 4 minced garlic cloves, and 1 teaspoon of salt to the pot.
- 3 Pour in 1 cup of apple juice or chicken broth to create steam.
- 4 Secure the lid on the Instant Pot and set the valve to the sealing position.
- 5 Select the Manual or Pressure Cook function and set the timer for 80 minutes at high pressure.
- 6 Once cooking is complete, allow the pressure to release naturally for 20 minutes.
- 7 Perform a quick pressure release by carefully turning the valve to the venting position.
- 8 Open the lid, remove the pork, and shred it with two forks.
- 9 Toss the shredded pork with your favorite barbecue sauce if desired.
Ingredients to explore
Andouille Sausage
Andouille sausage is a coarse-grained, smoked pork sausage with a rich history rooted in French cuisine, particularly from the Alsace region. It was adapted in Louisiana, where it became a staple in Cajun and Creole cooking. The sausage is known for its robust, smoky flavor with hints of garlic, pepper, and other spices, creating a spicy and savory profile. Its texture is firm yet slightly chewy, making it a hearty addition to dishes. When cooked, andouille sausage maintains its shape well and infuses dishes with its distinctive smoky essence, enhancing stews, soups, and rice dishes.
Ancho Chili Powder
Ancho chili powder offers a deep, smoky sweetness with hints of dried fruit and cocoa, reminiscent of its origin as dried poblano peppers from Mexico. Its aroma is warm and inviting, with a mild heat that lingers gently. The texture is fine and velvety, making it easy to incorporate into a variety of dishes. This powder is prized for its ability to add complexity without overwhelming spice, ideal for enriching both traditional Mexican moles and contemporary global cuisines.
Recipes to try
Smoked Sausage and Broccoli Cheddar Pasta
Creamy, cheesy comfort with a smoky kick—this pasta dish is pure bliss in every bite.
Vegetable Lasagna with Spinach and Ricotta
Layers of tender pasta, creamy ricotta, and a vibrant mix of spinach and veggies come together in a comforting, cheesy casserole.