Pulled pork recipe (Instapot)
Pulled Pork Recipe (443kcal/100g)
Based on recipe teacher recipe
Abbreviated version :
Dry rub, saute the exterior, deglaze with broth, pressure cook for 60min, wait 20min and shred
[Ingredients]
Meat: 1kg Pork shoulder, cut into 2 equal chunks.
The Dry Rub:
3 tbsp Light brown sugar
2 tsp Kosher salt
1 tsp Ground mustard
1 tsp Black pepper
1 tsp Onion powder
1 tsp Paprika
½ tsp Garlic powder
¼ tsp Cayenne pepper
Liquids:
1 ½ cups Chicken broth
1 tbsp Worcestershire sauce
1 tsp Liquid smoke (The secret to that BBQ flavor!)
2 tbsp Olive oil
Finish: ½ – 1 cup of your favorite BBQ sauce.
[Instructions]
1. Season the Pork
Mix all the dry rub ingredients in a large bowl. Trim excess fat from the pork and toss the chunks in the rub until they are well-coated.
2. Sear the Meat (Sauté Mode)
Set your Instant Pot to Sauté. Add olive oil. Once hot, sear the pork chunks for about 2 minutes per side until browned. Do this in batches so you don't crowd the pot. Remove the pork and set it aside.
3. Deglaze the Pot (Crucial Step!)
Press Cancel. Pour in ½ cup of the chicken broth. Use a wooden spoon to scrape up all the brown bits stuck to the bottom. Do not skip this, or you might get a "Burn" error!
4. Pressure Cook
Add the remaining chicken broth, Worcestershire sauce, and liquid smoke. Place the pork chunks back into the liquid. Secure the lid and set the vent to Sealing. Cook on High Pressure for 60 minutes.
5. Natural Release
When the time is up, let the pressure release naturally for 20 minutes. Then, quick-release any remaining steam.
6. Shred and Serve
Remove the pork to a bowl. It should be "melt-in-your-mouth" tender. Use two forks to shred the meat. Toss with your favorite BBQ sauce or some of the leftover cooking juices.
Calories
| Item | Weight | Calories |
| Entire Raw Batch | 1,000g | 2,400 kcal |
| Entire Cooked Batch (No sauce) | ~700g | 2,400 kcal |
| 100g Portion (Cooked, No sauce) | 100g | 343 kcal |
| 100g Portion (Cooked + 2 tbsp Sauce) | ~130g | ~443 kcal |
댓글
댓글 쓰기