Instant Pot Pulled Pork Shoulder
This Instant Pot Pulled Pork Shoulder is easy to make and can be added to salads, soups, and main dishes.
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Servings: 6 servings
Calories: 322kcal
Equipment
Ingredients
- 3 pounds boneless pork shoulder
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried rosemary crushed
- 1 tablespoon cooking oil
- 1 cup hot beef or pork stock
- 1/2 small onion chopped
- 2 cloves garlic smashed
- 1 stalk celery cut into 2 inch pieces
- 2 bay leaves
Instructions
- Trim skin and fat cap from pork shoulder. Pat dry and cut into several large chunks.
- Combine the salt, pepper, paprika, cumin, and rosemary in a small bowl. Rub the seasoning onto each piece of pork.
- Heat the Instant Pot on Saute mode and add the cooking oil. When hot, sear the pork chunks on all sides until browned (about 2 mins per side). Remove from the pot.
- Add the hot stock to the pot and whisk rapidly to scrap all the browned bits off the bottom. Add back in the pork, along with the onion, garlic, celery and bay leaves.
- Secure the lid on the Instant Pot and set the valve to sealing.
- Select the Pressure Cook button and set to 45 minutes. When finished, allow the pressure to release naturally.
- Remove the meat and shred it, then return it to the Instant Pot to meld with the juices. Drain and serve as you like.
Notes
Adding hot stock cuts down on the time it takes to build the pressure in the pot. You can add it cold, but it will take longer to get up to pressure.
Nutrition
Calories: 322kcal | Carbohydrates: 2g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 136mg | Sodium: 789mg | Potassium: 966mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.