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
Almonds
With their golden-brown hue and delicate, edible skin, almonds are a crunchy delight. These versatile nuts boast a rich, buttery flavor that adds depth to both sweet and savory dishes.
Acorn Squash
Acorn squash is a winter squash variety known for its distinctive teardrop shape and deep ridges resembling the texture of an acorn shell. Originating in the Americas, it has been cultivated for centuries and is a staple in autumn cuisine. The flesh is sweet and nutty with a hint of earthiness, offering a delightful contrast to savory dishes. Its texture is dense yet tender when cooked, making it ideal for roasting or pureeing. In cooking, acorn squash holds its shape well and absorbs flavors from herbs and spices, enhancing both its taste and versatility in recipes.
Recipes to try
Maple Mustard Pork Chops with Apple Slaw
Tender pork chops kissed with a tangy maple mustard glaze, served alongside a crisp, sweet-tart apple slaw.
Roasted Cauliflower and Garlic Soup with Parmesan
This velvety soup is a symphony of roasted cauliflower and garlic, kissed with nutty Parmesan for a cozy, crave-worthy bowl.