Instant Pot Pulled Pork
~by Josie Smythe
- 3-6lbs Pork Shoulder/Butt
- Spices/Seasoning of choice
- 2 Tablespoons Oil
- 1-2 cups chicken broth
- -Cut pork into good sized hunks about 1-1.5 lbs each.
- -Mix up your spices, rub all over the meat pieces.
- -Press "Saute" on Instant Pot & when it says "HOT" add your oil.
- -Add meat to pot & brown on both sides (cook in batches), remove from pot.
- -Add chicken broth to pot & deglaze the pot (scrape all the food bits off the bottom of the pot).
- -Add all the meat back into the pot (it's ok to stack it).
- -Put lid on pot with steam release in the "Sealing" position.
- -Cook on High Pressure (Manual or Pressure Cook function) for 50 minutes;
- -Do a Natural Pressure Release (NPR) for 15-20 minutes.
- -Turn steam release to "Venting" to release any remaining pressure.
- -When float valve (red or silver pin in lid) drops down you can safely remove the lid.
- -Remove meat from pot & shred.
- -Add a little of the liquid from the pot to the meat for flavoring.
- -If you want some crispiness to your meat place it on a baking sheet & put under the broiler for a few minutes.
- -Use 1 cup broth for a 3 or 6 qt pot; 2 cups broth for an 8qt pot. I use homemade chicken broth but you can use any broth you prefer.
- -Use the seasonings of your choice. I usually use: salt, pepper, garlic powder, onion powder, cumin, Mediterranean seasoning, & dried cilantro. You can keep it simple with just salt, pepper & garlic powder if you want it to be more of an "all purpose" meat to use in different dishes later.
- -After you season the meat you can either wrap it up in Saran Wrap & put in fridge overnight or go ahead & cook it right away.
- -Pulled Pork freezes well. I portion mine out & place in ziplock freezer bags to freeze it.