Instant Pot Pulled Pork – tender, shredded pork in an hour! | Gluten Free + Paleo + Whole30
Hi, hello! How was your Easter weekend? I hope you had a chocolate bunny or two and are now refreshed to jump back into the week.
And just in case you’re not all fully there yet, I’ve got a super easy instant pot pulled pork recipe to share. I’ve made so many variations of this over the past couple of weeks I figure it’s time to get it out there.
The recipe inspiration for this comes from my man Mark Bittman’s book, How to Cook Everything.
Side note about the book – it’s amazing.
Get it for yourself or anyone in your life who wants to feel more confident in the kitchen. Based on the title you might have been able to guess the gist of concept – how to cook (you guessed it) everything. The chapters are broken up into different food categories e.g. beans, grains, fruit & vegetables, poultry, meat, eggs, etc. He explains the basics of cooking the different types of foods, the different methods, and suggest recipes or pairings that work well with what you’ve got.
Out of all of the cookbooks I’ve ever owned it’s one that I’m constantly referring back to time and time again. It’s the best tool I have on hand for those days when you buy something on sale and then get home only to realise that you’ve got no idea what to do with x, y or z.
The only cook book I’ve ever referenced more is the red & white plaid covered Betty Crocker cookbook my mom had tucked away in our pantry. I don’t even know what edition they’re on now but I loved that book. I used to use the substitution & measuring resource page in the back all. the. time.
But I digress.
This recipe is so easy to make and really doesn’t require too much effort. Make sure you let the pork marinate for at least 30 minutes before cooking, or let it sit in the fridge for up 24 hours if you really want to pack in the flavour.
My favourite way to serve this is usually in a Chipotle style burrito bowl with rice, beans, guacamole. These would also be great in tacos – I’m forever bitter that we’re unable to locate gluten free corn tortillas where we live.
If you’re looking for a more paleo friendly burrito bowl, I like making sweet potato chips, cauliflower rice and loading up on extra guacamole.
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Instant Pot Pulled Pork
Instant Pot Pulled Pork -tender, shredded pork in an hour! | Gluten Free + Paleo + Whole30
Ingredients
- 4 cloves garlic, peeled
- 1 medium onion, cut into quarters
- 1 chilli, mild
- 1 small dried hot chilli
- 2 tablespoon dried oregano
- 2 tablespoons lime juice, (can also use orange juice)
- 1 tablespoons salt
- 2 teaspoons black pepper
- 3 tablespoons oil, divided
- 1 cup chicken stock
- 4 pounds |about 1.8 kg pork shoulder, trimmed of excess fat
Instructions
- Add the garlic, onion, chilli's, oregano, lime juice, salt, pepper, and 2 tablespoons of the oil to a food processor or blender and processes until you have a thick paste.
- If the pork shoulder is too big to fit inside the pressure cooker pot as is cut it in half or until smaller pieces that will fit. Rub the marinade well all over the pork. Cover and let marinate in the refrigerator for 30 minutes - 24 hours.
- When ready to cook, add the remaining 1 tablespoon oil to the bottom of the instant pot along with the chicken stock. Add the pork shoulder. If you've still got skin on the pork make sure your place it down with the skin up.
- Close the lid. Make sure the valve is in the “sealed” position then press Manual and set the pressure cooker on high for 60 minutes. When the time has passed, let the pressure switch back to Keep Warm/Cancel and let the steam release naturally.
- Once ready to open, carefully remove the lid. Shred the pork in the pot with a couple of forks and mix in with the juices as you shred. Taste and season with extra salt and pepper as needed. Squeeze a little extra lime juice over the top for added brightness.
Notes
Keep leftovers stored in the fridge for up to 4 days.
Dee says
Made the Instant pot pulled pork into a 2- crust pie for the second time. Truly delicious – try it.
Sarah Nevins says
Oooh – I love the way you think! So glad you enjoyed this!
Stewart says
I used a inexpensive cut of pork (picnic with a bone) that was on sale & it turned tender & delish.
😋
Sarah says
That’s awesome! Thanks for coming back to let me know what you thought!
Rebecca says
Is there a step missing in the directions? You say to add oil and then press stop/cancel on the instant pot….. is there a sauté step in there? Thx!
Sarah says
Hi Rebecca – My mistake! I think my brain must have been on a five minute break when I was writing that. No need to sautee there – just go straight to the pressure cook. Thanks for pointing that out to me!
Angela says
Shouldn’t I use more liquid in the pressure cooker? I have the meat marinading now.
Sarah Nevins says
Hi Angela! I know it doesn’t look like much but I’ve never had any issue with the amount of liquid in this recipe. If you’d like you can always add some chicken stock to the pot as it cooks – at the very least that will add more flavour to the pork as it cooks.
Valentina says
Can i use a slow cooker and of so how long!!!!
Sarah says
About 8 hours on low should do it!
Jack | BBQRecipez says
This was AMAZING and a hit. My friend said it tastes like Hawaiian Kahlua Pork. Thank you so much for sharing.
Sarah says
That’s awesome! So glad you guys liked it! Thanks for coming back to let me know what you thought!
Chelsea says
Does this need some kind of liquid to cook in the instant pot?
Sarah says
Hi Chelsea – I’ve never had any issue with this amount of liquid