WebPressure Cook Pork Shoulder. Add ⅛ cup (31ml) maple syrup, ⅛ cup (31ml) honey, 2 tbsp (30ml) apple cider vinegar, 2 tbsp (30ml) Dijon mustard, and 3 drops liquid smoke to the Instant Pot. Give it a quick mix. Place all the cubed pork in the pot. Amy + Jacky’s Tips – Placing Cubed Pork Shoulder.
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WebAdd the water and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the apple cider vinegar, orange juice, and the pork to the instant pot. Turn off sauté function, cover, and set pressure to manual on high for 60 minutes. Quick release the pressure when the 60 minutes is up.
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WebDeglaze the pot by adding a splash of broth and scrape the brown bits off the bottom. This is "liquid gold". Pressure cook the pork on HIGH for 45 minutes with a 15-minute natural pressure release (NPR). Transfer pork pieces to a tray or bowl. Shred the pork into smaller, bite-sized pieces with meat claws or two forks.
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WebReturn the pork to the Instant Pot. Cover, seal, and cook on HIGH (manual) pressure for 40 minutes (for pork loin) or 1 hour (for pork shoulder/butt). Once the pressure has built and the cook time has elapsed, allow the pressure to release naturally for 15 minutes (do not open right away or the meat may be tough).
WebSelect Saute to preheat the pressure cooking pot. When hot, add the oil to the cooking pot. Brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter. Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot. Stir to combine.
WebSlow Cooker Instructions: Place the pork butt in the base of a 6-quart slow cooker. Rub the garlic powder, salt, and pepper all over the pork. Drizzle the liquid smoke over the roast. Place the lid on the slow cooker and cook on low for 8 to 9 hours, or until the roast is easily shredded with a fork.
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WebHeat the pressure cooker over high heat with bacon fat or oil. Brown each quarter of pork for about 2 minutes per side. Set aside when browned. Reduce heat to medium-high. Add sliced onion with a pinch of salt and cook until softened. Stir in garlic and cook for 2 more minutes. Return heat to high.
WebPat pork dry with paper towels, trim off excess fat, remove bone if present, and cut meat into roughly 8 even pieces. Toss pork pieces and seasonings in gallon-size resealable bag until well-coated. Pressure Cook: Add water to pressure cooker pot ( Note 2 ), then distribute pork pieces over the water. No trivet or rack needed.
WebTransfer the pork to a platter. Add ¾ cup of barbecue sauce, the soy sauce, and broth to the bowl of the pressure cooker and stir to combine. Add the browned pork and any pork juices. Lock the lid in place. Select high pressure, close the pressure release valve, and set the cooking time for 75 minutes.
WebTurn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add ½ cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten.
WebTurn on the Instant Pot to the sauté function and add oil. Once hot, add the pork and sear for 2 to 3 minutes on each side, or until a crust has formed. Repeat with remaining pork if needed. While the pork is sauteeing, whisk together the tomato sauce, dark brown sugar and apple cider vinegar in a medium bowl.
WebCombine the paprika, salt, pepper, garlic salt and oregano in a small bowl. Coat each piece of pork with the rub. Heat the Instant Pot on Saute mode and add the cooking oil. When hot, sear the pork chunks on all sides until browned (about 3 …
WebSeal the lid. Cook on high for 60 minutes and allow a natural 15 minute release. Carefully release the pressure and remove the roast from the pot. Shred the roast using two forks. Place the shredded pork in a bowl and add 1 cup of the liquid from the pressure cooker pot. Mix until the liquid is all incorporated into the pork.
WebTurn the pressure cooker onto saute mode. Add olive oil and then sear pork on all sides. Turn off the saute mode. Add in Dr. Pepper and half of the syrup. Add half the seasonings. Put the lid on the pressure cooker and set for a manual pressure cooking time of 60 minutes. Allow for a complete natural pressure release.
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WebRub the mixture all over the pork. Add the oil to your pressure cooker. Once the oil shimmers gently add the pork into the pot and sear on all sides until a crust has formed. ~5-8 minutes per side. Remove the meat from the pan and set aside. In the pot add 1/2 cup of Coke and the chopped onions.
WebPlace pork in Instant Pot and pour 1 ½ cups of vinegar bbq sauce and liquid smoke in insert. Cover and cook on high pressure for 60 minutes. After 60 minutes, allow Instant Pot to naturally release for 10-15 minutes. Quick release remaining pressure. Remove pork pieces from Instant Pot and shred.
WebPut the pressure cooker vessel on the stove with the vegetable oil and heat over medium heat. When the oil is hot, brown one half of the pork briefly on each side, about 3 minutes. Remove to a plate and repeat with the other piece. Place on the plate with the other half. Add the water and 1 cup of the barbecue sauce to the pressure cooker.
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