Instant Pot Shredded Pork Food

INSTANT POT BARBECUE PULLED PORK SANDWICHES

Steps:

• Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
• Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
• Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
• Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
• Meanwhile, use 2 forks to shred the pork in to small chunks.
• Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.

INSTANT POT® PULLED PORK

Steps:

• Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
• Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
• Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 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. Remove meat and onions and cover to keep warm.
• Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
• Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

INSTANT POT SHREDDED PORK

Steps:

• Add all dry ingredients to a large bowl and whisk together to make a dry rub
• Cut pork shoulder into 4 big chunks and add them to the bowl. Coat them well with the dry rub
• Set the Instant Pot to "sauté" and add the extra virgin olive oil when it's warm enough
• Sear the Pork chunks, browning them on all sides. I needed to split them into 2 batches to have enough room in the IP (mine is a 6 qts. Duo)
• Remove pork from the IP and add the stock with the bay leaf to deglaze the pot. Make sure you scrape the bottom really well
• Return the pork to the IP, place the lid on top, close it firmly, and set the IP to "Pressure Cooking" at "High Pressure" for 1 hour
• Let the steam out for 10 minutes through "Natural Release". Now you can remove the pork chunks from the IP and shred the meat with 2 forks or with Bear Paws as I do, which makes the job of shredding and pulling quick and easy. Set aside.

INSTANT POT® PULLED PORK SANDWICHES

Steps:

• Whisk smoked paprika, brown sugar, garlic powder, salt, and black pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and cook pork in batches until browned, 5 to 7 minutes. Pour in barbeque sauce and water. Close and lock the lid; select Manual function and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid; transfer pork to a separate plate. Reselect Saute function and simmer sauce until thickened, about 10 minutes. Shred pork with 2 two forks; mix with sauce.
• Slice bread rolls in half and fill with pulled pork; cover with tops.