Instant Pot Pulled Pork.
Four pounds of pork shoulder turns fork-tender in an hour with Pecking Order and pressure—ready to shred
Four pounds of pork shoulder turns fork-tender in an hour with Pecking Order and pressure—ready to shred
Ingredients
Ingredients
- FOR THE PORK:
- 4 pounds pork shoulder, cut into 1-2" cubes
- 1 teaspoon salt
- 3 Tablespoons Casa M Spice Co® Pecking Order®
- 2 teaspoons olive oil
- 1/2 cup water or pork/vegetable broth
Method
-
01
Season pork cubes with salt and spice
5 minMix 4 lb pork shoulder cubes with salt and Pecking Order seasoning.
-
02
Sear pork in batches until browned
12 minUse sauté mode with olive oil; keep single layer per batch.
-
03
Pressure cook pork for 1 hour
60 minAdd water/broth and seal before starting pressure cook.
-
04
Natural release and vent pressure
15 minAllow natural cool down then carefully vent remaining pressure.
-
05
Shred pork and strain broth
8 minReserve cooking liquid for future stock use.
From Mike's Notebook
Don't skip the sear — the browned bits dissolve into the broth and season the whole pot.
Cut cubes to one-to-two inches; smaller pieces dry out, larger ones won't finish tender in an hour.
Save that cooking liquid; it's liquid gold for soups, beans, or reheating the pork later.