This 6-quart size is the most popular. It's great for everyday use.
I use these sturdy, versatile baking sheets on a daily basis for roasting, broiling, and baking.
This is the best gadget I've found for easily separating the grease from the pork broth, and that means you can discard unnecessary fat and calories. It's handly for degreasing gravy and soups, too.
These are easy and tidy for dispensing the right amount of barbeque sauce. I also keep one next to my stove for dispensing olive oil as I cook. They have lots of uses.
This Instant Pot Pulled Pork is so flavorful, especially when made extra crispy by putting it under the broiler for a few minutes. Since it freezes and reheats well, I like to keep pulled pork on hand for a quick meal of barbeque sandwiches or sliders. It also makes a good addition to tacos, wraps, loaded baked potatoes, salads or rice bowls. Pulled pork is ideal for picnics and potlucks, too.
In a previous post, I explained how to make Pulled Pork in a slow cooker or on the stovetop. Those methods work great, too. The Instant Pot speeds things up and is my choice when I'm home to tend to it and don't need the set-it-and-forget-it lengthy cooking time of a slow cooker.
My previous slower cooker pulled pork recipe is several years old and focuses on making it as low-fat as possible. At that time, low-fat recipes were considered to be the healthiest. That has changed and there is presently debate about the pros and cons of fat in your diet--I won't try to settle that issue here. In this recipe, my goal was to make the pork as flavorful and tender as possible with crispy edges when placed under the broiler. That goal requires using a fattier cut of pork roast. Most of the fat melts off into a liquid as it cooks. To me, this method yields the best taste and texture.
This recipe is so simple. It requires only 3 ingredients, plus barbecue sauce or whatever condiments you like on your pulled pork. I season the meat with my dry spice blend from a previous post, 14-Spice Dry Rub. That spice blend plus a bottle of beer is all you need to make flavorful pulled pork.
Step 1. Assemble the ingredients.
view on Amazon: dry rub spice mixes
Step 2. Cut the pork roast into 3 to 4" pieces. Pat dry with a paper towel and roll it in the dry spice rub.
Step 3. Set the Instant Pot (IP) on SAUTE.
view Instant Pots on Amazon: 6-quart (most popular size), 8-quart (for large batch cooking)
Step 4. Add oil and then pork pieces in batches in a single layer, turning to brown on all sides. Remove browned pork to a plate and brown the remaining pieces.
Step 5. Add beer and deglaze the IP, scraping and stirring in the browned bits from the bottom. Then return the browned pork pieces to the IP.
Step 6. Secure the lid on the IP and set the vent to SEALING. Press MANUAL (it automatically sets it at HIGH PRESSURE), then press the "+" button repeatedly until 60 (minutes) is displayed. When the cooking cycle is complete and the machine beeps, press CANCEL or unplug the IP to turn it off. Allow it to naturally release.
Step 7. Use tongs to transfer cooked pork to a large baking sheet (I use a 13x18 half-sheet pan); shred it using two forks, removing and discarding any visible pieces of fat.
view on Amazon: Oxo 12-inch tongs, half-sheet pan
Step 8. Degrease liquid, if desired. This is optional--some people prefer to leave all or some of the fat. It's up to you. If the liquid is particularly fatty, I prefer to remove some of the fat from the liquid, just leaving enough fat for moisture, flavor and crispiness. Here are 3 ways to degrease the liquid.
view on Amazon: degreaser
Step 9. Spread out the shredded pork in an even layer on the baking pan. Pour a cup of the degreased cooking liquid over the pork; toss with tongs to evenly distribute.
Step 10. Broil for a total of approx.15 minutes, stopping and stirring every 4-5 minutes, until desired crispiness is achieved. The browned, caramelized bits add great flavor. Add additional liquid, as needed, if pork is drier than desired.
FREEZE IT. Pulled pork freezes and reheats well. If I'm making it for a party, I prepare it well in advance and freeze it in a large ziploc bags. Making it ahead reduces party prep stress! I freeze the leftover liquid, too.
SAVE LEFTOVER BROTHY LIQUID! Use it for adding moisture when reheating leftovers. If you run out of liquid and the meat is dry, add chicken broth and/or drizzle it with some olive oil.
REHEATING TIP: Reheat pulled pork in a hot skillet with a little oil, tossing until heated through and crispiness is restored. If too dry, add some of the leftover liquid.
Barbecue sauce is a must! Use your favorite bottled barbecue sauce, or make some of your own. I like to serve a selection of my homemade barbecue sauces in condiment bottles, just like the barbecue restaurants. It's easy and tidy this way. Here's my easy recipe for 3 sauces to suit a variety of tastes:
View my Barbecue Sauce recipes--Sweet & Tangy, Spicy, or Smoky
view on Amazon: condiment bottles with caps
Barbecue sauce can be mixed into the pulled pork before serving. (If your meat is on the dry side, this will fix that problem!) Since my husband isn't a fan of barbecue sauce, I don't mix it in but rather serve it on the side and let everyone drizzle on as much sauce as they like.
Turn these into sliders for a party. Simply use mini-sized buns, and you've got a perfect party food.
Make it a Yummy day!
Other posts that may interest you:
14-Spice Dry Rub Mix Recipe--For Chicken, Pork, or Beef
3 Barbecue Sauces--Sweet & Tangy, Spicy, and Smoky