Instant Pot Pork Shoulder Food

INSTANT POT PORK SHOULDER

Instant Pot Pork Shoulder image

With this Instant Pot pork shoulder recipe, you'll have shredded pork to use in tacos and sandwiches without having to wait hours for the meat to cook.

Provided by Diana Rattray

Categories Entree Dinner Sandwich

Time 1h45m

Yield 8

Number Of Ingredients 7

Ingredients

4 pounds pork shoulder (Boston butt or picnic)
1 tablespoon vegetable oil
1 onion (cut into quarters)
6 cloves garlic (finely chopped)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground pepper
1 cup chicken stock (unsalted or low sodium)

Steps:

Gather the ingredients.
Slice the pork shoulder into 3 or 4 large chunks.
Select the sauté function and heat the oil in the Instant Pot inner pot. When the oil is hot and shimmering, add the pork pieces. Cook for about 8 to 10 minutes, turning to brown on all sides.
Add the onion, garlic, 1 teaspoon of the kosher salt, the pepper, and chicken stock.
Secure the lid on the pot and turn the steam release vent to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 60 minutes. When the time is up, let the pressure come down naturally for 10 to 20 minutes.
With a slotted spoon, remove the pork to a bowl and set it aside to cool. Strain the liquids in the Instant Pot through a mesh strainer. Skim off the fat and discard the solids. Return the defatted liquid to the Instant Pot. Taste the liquid and adjust the seasonings.
Shred the pork and return it to the Instant Pot. Select the sauté function and cook until the pork is hot.
Transfer to a serving bowl. Alternatively, switch to the "keep warm" setting and serve the pork from the Instant Pot.
Serve the pork in warm buns or taco shells with garnishes and enjoy.

Nutrition Facts : Calories 688 kcal, Carbohydrate 2 g, Cholesterol 204 mg, Fiber 0 g, Protein 54 g, SaturatedFat 18 g, Sodium 382 mg, Sugar 1 g, Fat 50 g, ServingSize serves 8, UnsaturatedFat 0 g

INSTANT POT ASIAN-INSPIRED PORK SHOULDER

Instant Pot Asian-Inspired Pork Shoulder image

This Instant Pot recipe for tender pork butt comes from Daniel Shumski, author of the cookbook "[How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook](https://www.howtoinstantpot.com/)." In this easy pork recipe, you'll take advantage of store-bought sauce and, of course, the electric pressure cooker to get your main course prepared in 10 minutes flat (hello, weeknight meal!). Using an electric pressure cooker helps bring the cook time for the pork shoulder down to 45 minutes - a far cry from the usual 3-4 hour cooking time of your average pulled pork recipe. This simple pressure cooker recipe is a great starter recipe for first-time Instant Pot users, as it requires minimal prep and leaves you plenty of room to make the recipe your own: choose a gluten-free sauce (check that it contains tamari instead of soy sauce), swap out the chives for green onions, serve mixed with Chinese vegetables sauteed in sesame oil for a low-carb meal, stir pork chunks into soup, or spoon over brown rice for a hearty rice bowl ... use your imagination to customize it to your own tastes and dietary needs. The recipe is a Yummly original created by [Daniel Shumski](https://www.yummly.com/dish/author/Daniel-Shumski). Cooking Tip: After the pork is done cooking, place any extra cooking liquid left in the pot in the refrigerator overnight. Remove and discard the fat that solidifies atop the cooking liquid and use the remaining liquid as a broth for serving udon noodles or to season a stove top stir-fry. (It's particularly good for adding a punch of umami to vegetable and tofu stir-fries.) The liquid can be placed in a zip-top bag and frozen for up to three months.

Provided by Yummly

Categories Main Dishes

Time 1h20m

Number Of Ingredients 9

Ingredients

1 pound white onions or yellow onions, roughly chopped, about 4 cups
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons water
2 pounds pork shoulder cut into roughly 2-inch cubes
1/4 cup stir fry sauce store-bought, of your choice, teriyaki, soy-ginger, sesame, etc.
rice
sesame seeds
chives Chopped

Steps:

Place the onions in the inner pot, sprinkle the salt and pepper over them, and add the water.
Place the pork on top of the onions and drizzle it with the sauce.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and pressure release naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Use tongs to remove the pork from the inner pot and serve it with the sauce drizzled over it, accompanied by rice and garnished with sesame seeds and chopped chives.

Nutrition Facts : Calories 300 calories, Carbohydrate 15 grams, Cholesterol 100 milligrams, Fat 12 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 690 milligrams, Sugar 6 grams

INSTANT POT® PORK STEW

Instant Pot® Pork Stew image

During the pandemic of the Coronavirus and the stay-at-home order, I have been trying different ways of cooking pork shoulder. Hubby and I cook together and this is a simple but delicious recipe we made.

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 pounds pork shoulder, cut into 6 pieces
salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
1 onion, cut into large chunks
4 stalks celery, cut into 1-inch pieces
½ pound baby carrots
2 cloves garlic, chopped
2 bay leaves

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine, broth, and tomato paste, scraping up all the browned bits from the bottom.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, celery, carrots, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 8.9 g, Cholesterol 42.6 mg, Fat 8.4 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 2.2 g, Sodium 219.6 mg, Sugar 3.5 g

INSTANT POT CREAMY HERB PORK RECIPE BY TASTY

Instant Pot Creamy Herb Pork Recipe by Tasty image

Here's what you need: pork shoulder, salt and pepper, vegetable oil, white wine, Private Selection Petite Red Potatoes, Kroger Baby Carrots, chicken broth, fresh thyme sprigs, butter, Simple Truth Organic Baby Bella Mushrooms, flour, heavy cream

Provided by Kroger

Categories Dinner

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pork shoulder, bone in or boneless
salt and pepper
1 tablespoon vegetable oil
½ cup white wine
1 bag Private Selection Petite Red Potatoes
1 bag Kroger Baby Carrots
2 cups chicken broth
3 fresh thyme sprigs, plus extra leaves for garnish
¼ cup butter
1 container Simple Truth Organic Baby Bella Mushrooms, sliced
1 tablespoon flour
½ cup heavy cream

Steps:

Season the pork shoulder generously with salt and pepper on all sides.
Set the Instant Pot to "Sauté" setting and allow pot to heat up. Add the vegetable oil. When hot, sear the meat on all sides until brown. Remove meat from the pot and set aside. Turn off the Instant Pot.
Deglaze pot with white wine. Place Private Selection Petite Red Potatoes and Kroger Baby Carrots in the pot. Nestle the pork shoulder in the middle of the vegetables. Pour chicken broth over everything and add the thyme sprigs.
Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 50 minutes.
When the timer goes off, allow pressure to release naturally OR turn pressure valve to "Venting" to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
Remove the pork, vegetables, and liquid (making sure to reserve liquid).
Set the Instant Pot to "Sauté" setting. Add butter and melt. Add mushrooms, toss to coat in butter, then let brown, stirring occasionally. Once mushrooms are browned, sprinkle flour over them and stir. Stir in heavy cream, ½ cup reserved cooking liquid, and ½ teaspoon kosher salt. Bring to a simmer for 2-3 minutes, then remove from heat.
Pull meat into large pieces. To serve, put vegetables in a bed on a platter. Top with pork roast pieces. Spoon creamy mushroom sauce over pork. Garnish with thyme leaves. Serve!

PRESSURE COOKER SPICY PORK SHOULDER

Pressure Cooker Spicy Pork Shoulder image

You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.

Provided by Melissa Clark

Categories dinner, lunch, roasts, soups and stews, main course

Time 3h

Yield 10 servings

Number Of Ingredients 26

Ingredients

5 garlic cloves, grated on a Microplane or minced
2 tablespoons brown sugar or honey
1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tablespoon kosher salt, more to taste
1 teaspoon ground black pepper
5 pounds boneless pork shoulder, cut into two or three pieces
1 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
2 tablespoons grated fresh ginger root
1/3 cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoon Asian fish sauce
1 teaspoon sesame oil
6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon fine sea salt
1/4 cup thinly sliced red onion
2 teaspoons sesame seeds
Cooked rice or toasted slider rolls
Kimchi (optional)

Steps:

To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

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INSTANT POT PORK SHOULDER RECIPE | MYRECIPES

Place 2 pieces of pork in oil, and cook, turning occasionally, until browned on all sides. Transfer to a plate, and repeat with remaining 2 pieces of pork. Add browned pork back to Instant Pot, and pour in water. Press “Cancel”. Place cover on Instant Pot, and turn valve to “Sealing” position. Set to “High Pressure” for 65 minutes.
From myrecipes.com

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INSTANT POT HK PORK SHOULDER - TESTED BY AMY + JACKY

Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the sauce until desired thickness. Taste and season with more salt if necessary. Turn off the heat and place the pork shoulder slices back in the sauce. 7.
From pressurecookrecipes.com

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INSTANT POT PORK SHOULDER CHOPS WITH APPLES AND ONIONS

Instructions. Brown the pork shoulder chops in batches: Set an Instant Pot or other pressure cooker to Saute mode adjusted to high (medium-high heat in a stovetop PC.) Add the teaspoon of oil and heat until shimmering. While the oil is heating, sprinkle the pork chops evenly with 1½ teaspoons fine sea salt.
From dadcooksdinner.com

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THIS INSTANT POT PORK SHOULDER RECIPE WITH APPLE CIDER, ROSEMARY …

Return the pork, along with any accumulated juices, back to the pot and pour the cider and wine around the meat. Add the reserved marinade and cover. Make sure the steam valve is sealed. Select ...
From washingtonpost.com

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