Dive into the world of effortless cooking with our Instant Pot Magic Pulled Pork, a recipe that transforms a simple pork shoulder into a tender, flavorful masterpiece with just the press of a button. This dish is a testament to the magical powers of the Instant Pot, allowing you to create mouthwatering meals without spending hours in the kitchen. Whether you're a busy parent looking for a quick dinner solution, a student with a tight schedule, or simply someone who loves the rich, deep flavors of perfectly cooked pulled pork, this recipe is designed to impress with minimal effort.
The beauty of Instant Pot Magic Pulled Pork lies not only in its simplicity but also in its versatility. Serve it on warm buns for a classic pulled pork sandwich, over rice for a hearty meal, or even as a topping for nachos during game day. The combination of savory pork, tangy BBQ sauce, and the subtle hint of sweetness will have everyone asking for seconds. Get ready to experience the magic of cooking with an Instant Pot, where good food comes to those who don't want to wait.
Ingredients
- 3 lbs pork shoulder, trimmed and cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup BBQ sauce, plus more for serving
- ½ cup chicken broth or water
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (optional for added smokiness)
Instructions
Prep the Pork: Season the pork chunks with salt and pepper. Turn your Instant Pot to the sauté setting and heat the olive oil. Once hot, add the pork in batches, searing each piece until browned on all sides. This step adds depth to the flavor, creating a base that's rich and savory. Remove the pork and set aside.
Deglaze and Season: Pour the chicken broth or water into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This process, known as deglazing, ensures all the flavorful bits are incorporated into your dish. Stir in the BBQ sauce, apple cider vinegar, brown sugar, minced garlic, and smoked paprika if using. Mix well to combine.
Cook the Pork: Return the pork to the Instant Pot, stirring to coat the pieces in the sauce. Secure the lid, making sure the vent is set to sealing. Select the manual setting, adjust pressure to high, and set the time for 90 minutes. This long cook time at high pressure is the secret to breaking down the pork into that perfect, pull-apart tenderness.
Shred and Serve: Once the cooking cycle is complete, let the pressure release naturally for about 15 minutes, then carefully turn the vent to quick release any remaining pressure. Open the lid once safe to do so, and remove the pork to a large bowl. Shred the meat using two forks, then return it to the pot to soak up the sauce for an extra 5-10 minutes, ensuring every piece is juicy and flavorful.
Hint: To achieve the best flavor and texture, consider using a combination of shoulder cuts - specifically, a mix of pork butt (Boston butt) and picnic shoulder. This blend provides a perfect balance of fat and lean meat, enhancing the tenderness and juiciness of the pulled pork. Additionally, allowing the pork to rest in the sauce after shredding for about 10-15 minutes before serving can significantly enhance the flavors, as it gives the meat time to absorb the BBQ sauce and spices. This small step ensures each bite is as delicious as possible, making your Instant Pot Magic Pulled Pork even more irresistible.
Variations
Sweet and Smoky - Incorporate a tablespoon of honey and a teaspoon of liquid smoke into the BBQ sauce mixture. This addition brings a sweet depth and smoky nuance, perfectly complementing the rich flavors of the pork.
Hawaiian Style - Mix in a half cup of crushed pineapple and a tablespoon of soy sauce with the BBQ sauce. This tropical variation adds a sweet and savory profile, giving the pulled pork a delightful Hawaiian twist that's both unique and delicious.
Equipment
- Instant Pot (6 qt or larger): Essential for cooking the pork under pressure, ensuring it becomes tender and flavorful in a fraction of the time compared to traditional methods.
- Wooden Spoon: For stirring the ingredients and deglazing the pot.
- Measuring Cups and Spoons: To accurately measure the BBQ sauce, broth, vinegar, spices, and other ingredients.
- Cutting Board and Knife: For trimming and cutting the pork shoulder into chunks.
- Two Forks: (or some shredding claws like these) For shredding the cooked pork effortlessly.
Top tip
Maximize Flavor with Natural Pressure Release: After the cooking cycle completes, allow the Instant Pot to release pressure naturally instead of quickly venting it. This slow release method helps lock in the flavors and ensures the pork remains moist and tender. It's a simple step that makes a big difference in the texture and taste of your pulled pork.
FAQ
Yes, while pork shoulder (including both the butt and picnic cuts) is ideal for pulled pork due to its fat content and texture, you can also use other cuts such as pork loin or tenderloin. Keep in mind, these leaner cuts may result in a less moist final product.
To adapt this recipe for a slow cooker, follow the same preparation steps for seasoning and browning the pork. Then, place the pork and all sauce ingredients into the slow cooker, and cook on low for 8-10 hours or on high for 4-5 hours. The pork should be tender enough to shred easily when done.
Instant Pot Magic Pulled Pork
Ingredients
- 3 lbs pork shoulder trimmed and cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup BBQ sauce plus more for serving
- ½ cup chicken broth or water
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 teaspoon smoked paprika optional
Instructions
- Prep the Pork: Season the pork chunks with salt and pepper. On the sauté setting of the Instant Pot, heat the olive oil and brown the pork on all sides. Remove and set aside.
- Deglaze and Season: Pour chicken broth into the pot, scraping up any browned bits. Add BBQ sauce, vinegar, brown sugar, garlic, and smoked paprika. Stir to combine.
- Cook the Pork: Return the pork to the pot, coating it in the sauce. Seal the Instant Pot, set to high pressure, and cook for 90 minutes. After cooking, allow pressure to release naturally.
- Shred and Serve: Remove pork, shred with two forks, and return to the pot to mix with the sauce. Serve as desired.
Notes
- Natural Pressure Release is Key: Allowing the Instant Pot to release pressure naturally (about 15 minutes) after cooking is crucial for retaining moisture and tenderness in the pork.
- Variations for Flavor: Feel free to adjust the BBQ sauce to your taste preferences, or add additional spices for a customized flavor profile.
- Freezing Instructions: Leftover pulled pork can be frozen in sauce for up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stove or in a microwave.
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