BBQ Pulled Pork
Another wonderful recipe to add to your roster of weeknight dishes. The Instant Pot makes the process quick and fuss free. Besides it being fantastically delicious, you only need one pot to make it from start to finish.
- 1 1/2 lbs pork shoulder
- 4 cloves fresh garlic
- fresh ginger
- 1/2 cup chopped sweet or yellow onion
- 1 tablespoon chili flakes
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1/8 cup Worcestershire sauce
- 1/2 cup water
- 1/8 cup vinegar
- salt and pepper to taste
- 3 tablespoons dark brown sugar
- 1/2 cup ketchup
Turn on Instant Pot on “sauté” setting. Pour peanut oil or canola oil and let the pot heat up.
Meanwhile, rinse the pork shoulder and pat dry with a paper towel. Salt and pepper the pork shoulder generously. Once the pot is hot carefully place the pork in. This process is meant to brown the surface of the pork. The pork does not need to be cooked through.
Once both sides of the pork are brown, take the pork out of the pot and set aside.
In the same pot with the seasoned oil sauté the chopped onions. Season with salt and pepper. Sauté until translucent and almost golden. Then add in the garlic and 3, 1/4″ slivers of fresh ginger. Cook until the aroma of the garlic comes through.
Return the pork to the pot. Add the rest of the ingredients.
Place the lid carefully on the Instant Pot. Make sure it is in the locked position and the vent is “sealed”
Select the red meat setting on high pressure and manually increase the cooking time to 40 minutes. I prefer my pulled pork medium tender rather than actually falling apart. If you wish for a more tender meat then raise the cooking time to 45-50 minutes.
Remember after the cooking time, the Instant Pot needs extra time to release pressure. You may open the seal by turning the spout open on top of the lid or you may wait until the pressure naturally release which is what I chose to do for this recipe. If you decide to open the spout on top of the lid, then please do so very carefully. Place a towel to cover the spout to protect you from hot water and air.
Carefully lift the Instant Pot lid, check the tenderness of the pork and if it is to your liking remove the pork and set aside. Select sauté on the setting and let the sauce come to a boil. Grate 1 clove of garlic and 1/2 tablespoon of fresh ginger. Let the sauce boil until it reduces and the flavor intensifies.
Drain the sauce by using a fine sieve strainer, keep warm and set aside. By this time the pork has cooled enough to be safely shredded.
You may use the pork to make tacos if you have tortillas on hand. This is also delicious over steamed quinoa and steamed white rice. It’s a very versatile pork recipe!