Easy Pulled Pork Recipe using Instant Pot - Slick Housewives (2024)

FAQs

Why is my pulled pork tough in the Instant Pot? ›

An immediate release can be why your Instant Pot pulled pork is tough. It will cause the meat to seize and toughen. Avoid Using Pork Tenderloin.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.

Storing pulled pork

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

Slow cooking and pressure cooking are both effective methods for tenderizing meat. Slow cooking might make meat a bit more tender in the end, as the prolonged, gentle heat gradually breaks down collagen and connective tissue, resulting in very soft, flavorful meat.

To your Pressure Cooker, add your raw pork shoulder. Dump all ingredients into the Pressure Cooker. Set the manual timer or meat timer to 1.5 hours (or 20 minutes for every pound of meat). At the end of the cooking period, after the timer goes off, safely release the pressure.

Skim the fat off the top of the cooking liquid. For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat.

Why add soda to pulled pork? ›

Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes. The provided nutrition facts are estimates.

Why is my pulled pork tough in the Instant Pot? If you find that your instapot pulled pork is tough after cooking, it's likely because you did a quick pressure release instead of a natural pressure release.

Common Issues While Making Pulled Pork

Or you cooked the meat on high heat which causes the meat to become tough and chewy. Dryness: If your pulled pork turns out dry, it might be due to overcooking or not enough fat content in the cut used.

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly. Take it out of the oven too early and you may as well dine on a pair of wellies.