American Pulled Pork

on



Pulled Pork is my favorite American dish of all-time. The first time I tried it was in Austin, Texas when I was working as a brand consultant based out of NYC. I was absolutely blown away by the wonderful smokey, barbecue flavour of this succulent piece of meat.

It is typically slow-smoked over wood (usually outdoors), while indoor variations use a slow cooker. The meat is then shredded manually and mixed with a BBQ sauce. For the meat to 'pull' properly, it must reach an internal temperature of 195-205°F (90.5-96°C), the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60-90 minutes).

A few months ago I found this wonderful recipe on the Internet that explained how to make pulled pork in the Instant Pot. Now if you don't have an Instant Pot (which I do recommend you get, I got mine on Amazon here in Europe a few years ago for a great price during Black Friday), then go ahead and slow cook it in a big pot and use the same spices and ingredients. 

It may be served on bread or eaten on its own, but in our family we like to put it in tortilla wraps or on top of soft corn tacos along with other ingredients, such as rice, black beans, guacamole, pico de gallo (see our recipe!), sour cream and spicy Mexican sauces.

Enjoy! 💗Helena

FYI, this time I used half the amount of pulled pork, which means that I used half of the other recipe ingredients. And instead of 60 minutes on high pressure in the Instant Pot, I programmed it to 45 minutes. It turned out great! 😊

Source: https://recipeteacher.com/best-damn-instant-pot-pulled-pork/


INGREDIENTS:

  • 4 lbs (1.81kg) Pork Butt Roast, boneless or bone-in
  • 3 tbs light brown sugar
  • 2 tsp salt
  • 1 tsp ground mustard
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chipotle powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1½ cups (355ml) chicken broth
  • 1 tbs Worcestershire sauce
  • 1 tsp liquid smoke
  • 2 tbs olive oil
  • ½-1 cup (118-237ml) of your favorite BBQ sauce







DIRECTIONS:
  1. Trim fat from pork roast and cut into 4 same size chunks.
  2. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well. 


  3. Add 2 tbs olive oil to Instant Pot and set to sauté. 

  4. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces. 


  5. Once pork is seared and removed from pot, press cancel and add ½ cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits.  

  6. Then add remaining chicken broth, Worcestershire sauce and liquid smoke. 
  7. Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes. Then let pressure release naturally for 20 minutes or until pin drops. 


  8. Remove pork to a large bowl and shred with 2 forks. Add your favourite BBQ sauce as desired to the juice inside the Instant Pot (it’s loaded with awesome flavour!). Then add the shredded pork to the Instant Pot again. 




  9. Ready to serve!  



Comments

Post a Comment