Prepare to revolutionize your mealtime with the most unbelievably tender, incredibly juicy, and supremely flavorful Instant Pot Pulled Pork. As someone with a background in food science, I understand the precise techniques that transform a humble cut of pork into a buttery-soft masterpiece, and I’m thrilled to share the secret to achieving fall-apart perfection in a remarkable one hour.
Effortless Instant Pot Pulled Pork: Your Guide to Unrivaled Tenderness
This recipe isn’t just easy; it’s a culinary dream come true, delivering the most tender pork you’ll ever experience. It’s truly the ultimate pressure cooker pulled pork recipe, designed for maximum flavor with minimal effort.
Each strand of pork is utterly delicious, succulent, and bursting with vibrant, savory flavors that will make your taste buds sing. Whether you’re a seasoned home cook or new to the Instant Pot, this recipe simplifies the process without sacrificing quality.
Why Choose the Instant Pot for Pulled Pork?
The Instant Pot isn’t just a kitchen gadget; it’s a game-changer for dishes like pulled pork. Its unique capabilities ensure consistent results every time. Here’s why it’s the superior choice for this classic comfort food:
- Unmatched Flavor Infusion: The sealed environment of the Instant Pot acts like a flavor cocoon, intensely trapping all the aromatic spices and seasonings. This ensures that every fiber of the pork is deeply permeated, resulting in a richer, more complex taste that permeates throughout the meat, not just on the surface.
- Remarkable Speed and Simplicity: Forget hours of slow simmering or smoking. With simple, readily available ingredients and minimal hands-on preparation, making tender pulled pork in the Instant Pot becomes a hassle-free cooking experience that fits perfectly into a busy schedule. You get slow-cooked results in a fraction of the time.
- Ideal for Meal Prep and Leftovers: Instant Pot pulled pork stores exceptionally well, making it a fantastic candidate for meal prepping. Cook a large batch once, and enjoy versatile, delicious leftovers throughout the week. It’s perfect for everything from quick lunches to easy dinners, saving you time and effort on subsequent meals.
- Consistent Tenderness: The high-pressure environment works wonders on tough cuts of meat, breaking down connective tissues and collagen rapidly, transforming them into melt-in-your-mouth gelatin. This means reliably tender, shreddable pork every single time.
If you’re a fan of melt-in-your-mouth meat, you’ll also adore my Shredded Beef recipe, another easy triumph for any home cook.
Essential Instant Pot Pulled Pork Ingredients
The magic of this recipe begins with a curated selection of classic pork partners. Gather these fundamental ingredients, and you’ll be on your way to cooking perfection:
- Pork Shoulder or Pork Butt: These are the stars of our show. You can use either bone-in or boneless cuts for this recipe. These specific cuts are rich in fat and connective tissue, which are crucial for achieving that signature fall-apart tenderness during pressure cooking.
- Smoked Paprika: More than just color, smoked paprika imparts a beautiful, rustic hue to the pork while infusing it with a delicious, authentic smoky flavor that enhances the overall profile.
- Garlic Powder: This provides a deep, warm, and savory garlic essence to the pork without the need for mincing fresh garlic. It’s a convenient way to add robust flavor evenly.
- Onion Powder: Offering a subtle sweetness and aromatic depth, onion powder rounds out the seasoning mix, creating a balanced and rich flavor base for the pork.
- Chicken Broth: This serves as the essential liquid base in the Instant Pot, preventing scorching and generating the steam needed for pressure cooking. Crucially, it adds a layer of savory flavor and moisture that helps tenderize the pork. Beef broth can also be used as a flavorful alternative.
- Apple Cider Vinegar: Don’t skip this! The acidity of apple cider vinegar plays a vital role in tenderizing the meat further while simultaneously cutting through the richness of the pork, adding a bright, tangy balance to the flavor profile.
- Brown Sugar: A touch of brown sugar introduces a delightful sweetness and complex caramel-like notes, complementing the savory spices and providing a lovely glaze to the finished pork.
- Optional: BBQ Sauce: For classic pulled pork sandwiches or a saucier finish, a good quality BBQ sauce is highly recommended. You can stir it in at the end or serve it on the side.
Understanding Pork Butt vs. Pork Shoulder
While often used interchangeably for pulled pork, pork shoulder and pork butt do have distinct characteristics that are good to know. Both originate from the upper section of the pig’s front leg, but their placement and composition differ slightly.
Pork Butt (also known as Boston Butt) is located higher on the foreleg, closer to the pig’s back and shoulder blade. It’s renowned for its excellent marbling—streaks of intramuscular fat—which renders beautifully during slow cooking, making it exceptionally tender and flavorful. This higher fat content is precisely why it’s often considered the superior choice for pulled pork, yielding a moist and succulent result.
Pork Shoulder (sometimes referred to as picnic shoulder or picnic roast) comes from the lower portion of the foreleg, closer to the pig’s front hoof. This cut is generally tougher than the butt because it contains more working muscle and less intramuscular fat. It frequently comes with the skin on and a higher amount of connective tissue. While still excellent for slow-cooking methods that break down tough tissues, it might require slightly longer cooking or result in a leaner pulled pork compared to pork butt.
Ultimately, both cuts are perfect for “low-and-slow” or high-pressure cooking methods like the Instant Pot, as these techniques effectively break down the abundant collagen into gelatin. This transformation is key to achieving that desirable, shreddable texture. For the absolute best, most forgiving, and flavorful pulled pork, pork butt is generally preferred due to its higher fat content and marbling. However, for stews, pulled pork, or slow roasts, either cut will yield delicious results when cooked properly.
Flavorful Variations and Creative Substitutions
This Instant Pot Pulled Pork recipe serves as a versatile canvas, allowing you to easily adjust flavors to suit your preferences or create entirely new culinary experiences. Don’t be afraid to experiment!
- Spicy Pulled Pork: For those who love a kick, introduce heat into your seasoning mix. Consider adding finely diced jalapeños, a generous dash of chili powder, a pinch of cayenne pepper, or red pepper flakes. Towards the end of cooking, you can stir in your favorite hot sauce or a spicy barbecue sauce to intensify the heat and flavor.
- Hawaiian Pulled Pork: Transport your taste buds to the islands by incorporating a tropical twist. Replace some of the chicken broth with pineapple juice, or add a handful of diced pineapple chunks into the pot. The sweet and tangy notes of pineapple perfectly complement the rich pork. Serve this variation with a drizzle of teriyaki sauce or a sprinkle of toasted sesame seeds.
- Chipotle Pulled Pork: For a deep, smoky, and subtly spicy flavor, add chopped chipotle peppers in adobo sauce to the initial seasoning rub. The adobo sauce offers a fantastic depth of flavor. This smoky profile pairs exquisitely with a squeeze of fresh lime juice and a scattering of vibrant cilantro just before serving.
- Herb-Infused Pulled Pork: Experiment with dried herbs like oregano, thyme, or sage in your spice rub for an earthy, aromatic twist.
- Sweet & Tangy BBQ: Increase the brown sugar slightly and add a splash more apple cider vinegar for a more pronounced sweet and tangy profile, often found in Carolina-style BBQ.
How to Master Instant Pot Pulled Pork: Your Easy Step-by-Step Guide
Achieving tender, juicy pulled pork in your Instant Pot is incredibly straightforward. Follow this detailed step-by-step guide for flawless results every time:
1. Prep the Pork for Flavor
Begin by cutting your pork butt or shoulder into 4-5 large, manageable pieces. In a small bowl, thoroughly combine your smoked paprika, garlic powder, onion powder, salt, and pepper. This spice blend will create a flavorful crust. Generously rub this aromatic mixture all over each piece of pork, ensuring an even coating for maximum flavor penetration.
2. Sear for Richness
Select the “Sauté” mode on your Instant Pot and allow it to heat up (the display will usually show “Hot”). Add a tablespoon or two of olive oil. Once the oil is shimmering, carefully place the seasoned pork pieces into the pot. Sear each side for 2-3 minutes until a beautiful golden-brown crust forms. This crucial step, known as the Maillard reaction, develops deep, complex flavors. Remove the browned pork and set it aside.
Pro Tip: Be mindful during searing, especially with the garlic and onion powders, as they can burn quickly. Adjust heat if necessary.
3. Deglaze the Pot
Pour the chicken broth and apple cider vinegar into the Instant Pot. Immediately use a wooden spoon or a silicone spatula to scrape up any browned bits that may be stuck to the bottom of the pot. This process, called deglazing, is vital: it incorporates concentrated flavor into your cooking liquid and prevents the dreaded “burn” warning on your Instant Pot.
4. Pressure Cook to Perfection
Return the seared pork pieces to the Instant Pot, nesting them comfortably in the liquid. Sprinkle the brown sugar evenly over the pork. Secure the lid, making sure it’s properly sealed, and set the steam release valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on high pressure and set the timer for 60 minutes. The Instant Pot will take some time to build pressure before the cooking timer begins.
5. The Natural Release Secret
Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. This natural pressure release is a critical step that helps the meat fibers relax, retaining moisture and resulting in a much juicier and more tender pulled pork. After 15 minutes, carefully switch the steam release valve to “Venting” to release any remaining pressure until the float valve drops.
6. Shred with Ease
Carefully open the lid and remove the tender pork pieces to a large cutting board or a shallow dish. Using two forks, easily shred the pork apart. It should be so tender that it practically falls apart on its own. At this stage, you can discard any excess fat if desired, though some fat contributes significantly to the flavor and moisture.
7. Finish with Flavorful Sauce
Return the shredded pork to the Instant Pot, stirring it into the flavorful cooking liquid that remains. This liquid is packed with concentrated flavor and will infuse back into the pork. If you prefer a saucier pulled pork, especially for sandwiches, now is the time to stir in 1-2 tablespoons (or more, to taste) of your favorite BBQ sauce. Mix well until everything is evenly coated and heated through.
5 Common Mistakes to Avoid for Perfect Instant Pot Pulled Pork
Even with an Instant Pot, a few missteps can lead to less-than-perfect pulled pork. Here are five common mistakes to avoid, ensuring your dish is consistently tender and delicious:
- Not Searing the Meat: Skipping the initial searing step is a significant oversight. Searing creates a rich, caramelized crust on the exterior of the pork through the Maillard reaction. This reaction develops complex, savory flavors that cannot be achieved through pressure cooking alone. Without searing, your pulled pork will lack a crucial layer of depth and savory deliciousness.
- Using Lean Cuts of Pork: Opting for lean cuts like pork loin or tenderloin instead of fattier pork shoulder or pork butt is a recipe for dry, tough results. Pulled pork relies on the breakdown of fat and connective tissue (collagen) into gelatin during cooking. Lean cuts simply don’t have enough of these components to become tender and moist enough to shred. Always choose pork butt or shoulder. If you have a pork loin, try my juicy crockpot pork loin recipe for a suitable alternative!
- Ignoring the Natural Pressure Release: Quick-releasing the pressure immediately after cooking can shock the meat, causing its muscle fibers to contract and expel moisture. This often results in dry, tougher pork. Allowing for a natural pressure release (NPR) for at least 10-15 minutes allows the internal temperature of the pork to gradually decrease and the meat to relax, reabsorbing juices and becoming incredibly tender and moist.
- Failing to Deglaze the Pot: After searing, browned bits of meat and spices often stick to the bottom of the Instant Pot. If these aren’t scraped up, they can burn during the pressure cooking cycle, triggering the “burn” warning and potentially ruining your meal. Deglazing by adding liquid and scraping the bottom not only prevents this issue but also incorporates those flavorful browned bits back into your sauce, enhancing the overall taste.
- Overcooking the Pork (or Undercooking): While pulled pork is generally forgiving, cooking it for too long can render it mushy rather than beautifully shreddable. Conversely, not cooking it long enough will result in tough, difficult-to-shred pork. Stick to the recommended cooking time of 60 minutes for a 3-4 lb pork butt/shoulder, followed by a natural release, to ensure optimal texture and tenderness. If your pork isn’t shreddable after the full cook time and natural release, you can always pressure cook for an additional 10-15 minutes.
Instant Pot Pulled Pork: Make-Ahead & Storage Solutions
One of the many advantages of this Instant Pot Pulled Pork recipe is its adaptability for meal prep and its excellent storage capabilities. Planning ahead can save you valuable time during busy weekdays!
Make-Ahead Prep:
- You can prepare the dry spice rub in advance and store it in an airtight container for up to a month. This makes seasoning the pork a quick grab-and-go step.
- For an even deeper flavor, you can marinate the pork with the spice rub and a little olive oil. Place the rubbed pork in an airtight bag or container and refrigerate it overnight, or for up to 24 hours, before cooking. This allows the flavors to truly penetrate the meat.
Storage Tips:
Allow any leftover pulled pork to cool completely before transferring it to an airtight container. Make sure to include some of the cooking liquid or additional BBQ sauce to keep it moist.
- Refrigerator: Stored properly, leftover pulled pork will stay fresh and delicious in the refrigerator for up to 4 days.
- Freezer: For longer storage, divide the pulled pork into individual or meal-sized portions. Freeze it in airtight freezer-safe bags or containers for up to 3 months. When freezing, ensure there’s a little liquid or sauce with the pork to prevent it from drying out upon reheating.
Reheating Instructions:
Reheating pulled pork gently is key to maintaining its tenderness and moisture. Avoid high heat that can dry it out.
- Stovetop: Add the pulled pork to a pan with a splash of chicken broth or water (or extra BBQ sauce) to keep it moist. Warm it over low to medium-low heat, stirring occasionally, until it’s heated through.
- Microwave: Place a portion of pulled pork in a microwave-safe dish with a splash of liquid (broth or water). Cover loosely and microwave in 30-60 second intervals, stirring in between, until hot.
- Instant Pot: Use the “Sauté” function on low heat. Add the pulled pork with a generous splash of broth or sauce and stir frequently until warmed. Alternatively, for larger quantities, you can use the “Steam” function with the pork placed on a trivet with a cup of water at the bottom, steaming for 5-10 minutes.
Creative Ways to Serve Instant Pot Pulled Pork
The beauty of Instant Pot Pulled Pork lies in its incredible versatility. Once shredded, this savory meat can be transformed into countless delicious meals. Here are some mouthwatering ideas to inspire you:
- Classic Pulled Pork Sandwiches: The quintessential way to enjoy pulled pork! Pile generous portions of the juicy pork onto soft, toasted brioche buns. Layer it with crunchy coleslaw, tangy pickles, and a slather of your favorite BBQ sauce or a zesty mustard for a truly satisfying bite. Don’t forget the extra napkins!
- Authentic Carnitas: Embrace Mexican flavors by piling the savory pork onto warm homemade corn tortillas. Top with a vibrant fresh taco salsa, a sprinkle of fresh cilantro, and a squeeze of lime for instant, authentic Instant Pot Carnitas. Or, for a spicier option, try my Spicy Pork Tacos recipe.
- Loaded Nacho Feast: Transform your pulled pork into an epic nacho spread. Layer tortilla chips with a generous helping of melted cheese, your tender pork, and all your favorite fixings like jalapeños, black beans, corn, sour cream, and guacamole. This is perfect for game day or a fun family dinner. For a twist, try adding them to my sweet potato nachos recipe (or explore one of these stellar game day nachos recipes!).
- Flavorful Quesadillas: Create irresistible cheese quesadillas by stuffing tortillas with savory pulled pork and plenty of melted cheese. Grill them to golden, crispy perfection, then cut into wedges and serve with salsa and sour cream.
- Hearty Pulled Pork Bowls: Serve the pulled pork over a bed of fluffy rice, quinoa, or cauliflower rice for a lighter, yet satisfying meal. Add roasted vegetables, a drizzle of pan juices, or a dollop of Greek yogurt for a complete and healthy bowl.
- Creative Pizza Topping: Use pulled pork as a unique and delicious pizza topping! Spread BBQ sauce as the base, add cheese, and then scatter your shredded pork before baking.
- Comforting Chili or Soup: Stir leftover pulled pork into your favorite chili recipe or use it as a hearty addition to a comforting soup for extra depth and protein.
Final Notes, Pro Tips, and Science-Based Secrets for Perfect Pulled Pork
Achieving truly epic pulled pork isn’t just about following a recipe; it’s about understanding the underlying principles. Steal these pro tips and science-based secrets for the juiciest, most flavorful pulled pork you’ve ever tasted:
- Pork’s Secret to Tenderness: The Role of Collagen and Fat: The magic of pork butt and shoulder lies in their abundant fat and connective tissue, primarily collagen. When subjected to heat and pressure, this collagen slowly breaks down and transforms into gelatin. This gelatin is what gives pulled pork its incredibly tender, melt-in-your-mouth texture and keeps it moist. Choosing these specific cuts is non-negotiable for true pulled pork.
- Pressure Cooking Boosts Tenderness Exponentially: The Instant Pot’s high-pressure environment is a superpower for tough cuts of meat. The elevated temperature and pressure dramatically accelerate the breakdown of tough collagen into succulent gelatin. This process, which would take many hours in a slow cooker or oven, is achieved in a fraction of the time, making the Instant Pot remarkably efficient for pulled pork.
- Moisture Stays Locked In: The Instant Pot Advantage: Unlike dry heat cooking methods (like roasting), the Instant Pot operates in a sealed environment. This traps all the steam and moisture released by the pork and the cooking liquid, ensuring that the meat remains incredibly juicy throughout the cooking process. This sealed system prevents the pork from drying out, which is a common pitfall with other methods.
- Natural Pressure Release is Key for Juiciness: It bears repeating: allowing the pressure to release naturally for at least 15 minutes (or even fully) is crucial. A quick pressure release forces the internal temperature of the meat to drop too rapidly, causing the muscle fibers to tighten and squeeze out precious juices. A natural release allows the meat to gradually cool down and relax, reabsorbing those juices, resulting in significantly moister and more tender pork.
- The Power of Resting: Essential for Redistribution: Just like with a steak or roast, allowing the pulled pork to rest for 10-15 minutes after shredding (and especially before) allows the juices to redistribute evenly throughout the meat. If you shred and serve immediately, many of those delicious juices will simply run out onto your cutting board. Resting ensures every strand remains juicy and tender.
- Balance Your Flavors: The combination of savory spices, tangy apple cider vinegar, and sweet brown sugar creates a perfectly balanced flavor profile. Don’t be afraid to taste and adjust the seasoning at the end, adding more salt, pepper, or a touch of BBQ sauce as needed.
Frequently Asked Questions About Instant Pot Pulled Pork
Got more questions about making the best Instant Pot Pulled Pork? Here are answers to some common queries:
Tough pulled pork usually results from a few factors: insufficient cooking time (the pork needs to reach a high enough internal temperature to break down collagen), using a lean cut of pork instead of fattier shoulder or butt, or performing a quick pressure release, which can cause the meat to seize up and dry out. Ensure you cook the pork for the recommended time, use the correct cut, and always allow for a natural pressure release for the best, most tender results.
For a 3-4 lb pork shoulder or butt, it typically takes about 60-70 minutes of high-pressure cooking, followed by a crucial natural pressure release of approximately 15-20 minutes. The total active time, including prep, searing, pressure buildup, and release, is usually around 90 minutes to 2 hours.
Yes, you absolutely can cook frozen pork in the Instant Pot. However, be aware that it will take significantly longer for the Instant Pot to come to pressure. You may also need to increase the cooking time by an additional 10-15 minutes to ensure it’s fully tender. The main drawback is that you won’t be able to sear the meat if it’s frozen, which means you’ll miss out on some of that rich, browned flavor. However, it will still turn out wonderfully tender.
If your pulled pork turns out with too much liquid, don’t worry! You can easily fix this. After pressure cooking and shredding the pork, use the Instant Pot’s “Sauté” function to reduce the excess liquid. Simmer the sauce for a few minutes until it thickens to your desired consistency. This process will also help to concentrate the flavors, making your sauce even more delicious.
Yes, you can double this recipe, provided your Instant Pot is large enough. Ensure you do not fill your Instant Pot past the “max fill” line to allow for proper pressure buildup. While the amount of food increases, the actual high-pressure cooking time (60-70 minutes) generally remains the same for cuts of pork of similar size and density. However, it will take longer for the Instant Pot to come to pressure due to the larger volume of ingredients.
Absolutely! This recipe can be adapted for traditional slow-cooking methods. For a slow cooker, cook the pork on low for 8-10 hours or on high for 4-6 hours until it’s easily shreddable. Alternatively, you can braise it in a Dutch oven or oven-safe pot in the oven at 300°F (150°C) for 3-4 hours, or until fork-tender.
Both the Instant Pot and Crock Pot yield delicious, tender pulled pork, but they excel in different areas. The Instant Pot cooks significantly faster, typically requiring only 60-70 minutes of high-pressure cooking, making it ideal for quicker weeknight meals. The Crock Pot, on the other hand, requires several hours of low-and-slow cooking, which is perfect for hands-off cooking throughout the day or overnight. While the Instant Pot offers speed, the Crock Pot often provides a slightly deeper flavor development due to the extended cooking time. Your choice depends on your schedule and preference for cooking duration.
More Irresistible Instant Pot Recipes You’ll Adore
The Instant Pot is a true hero in the kitchen, making midweek meals and weekend feasting incredibly easy and delicious. Once you’ve mastered this pulled pork, explore these other fantastic Instant Pot recipes that simplify your life without compromising on flavor:
- Instant Pot Ham: Perfect for holidays or a flavorful centerpiece, this recipe delivers a juicy, succulent ham with minimal effort.
- Fall-Apart Tender Instant Pot Steak: Yes, you can cook steak in your Instant Pot to achieve an utterly tender texture, especially great for shredding or dicing into other dishes.
- Aromatic and Tasty Mexican Rice: This jazzed-up rice side dish is packed with vibrant flavors and makes a fantastic accompaniment to any meal.
- Instant Pot Chicken Chili: A cheerful and sunny recipe for an easy way to cook chicken, yielding a hearty and comforting chili in no time.
- Hearty Beef and Barley Soup: Loaded with savory flavors and warming vegetables, this soup is perfect for a cozy, nourishing meal.
- How to Cook Frozen Chicken in Your Instant Pot: Don’t have time to thaw? This guide shows you exactly how to cook chicken straight from the freezer in your Instant Pot.
Instant Pot Pulled Pork (Fall-Apart Tender + Juicy)
By: Jennifer Pallian BSc, RD
This easy Instant Pot Pulled Pork is incredibly juicy, buttery-soft, and super tasty. Here’s the secret to fall-apart tender pork in just 1 hour!
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes (plus pressure build-up and release)
Servings: 10
Ingredients
- 3-4 lb pork butt or shoulder, boneless or bone-in
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt (or 1 1/2 tsp table salt)
- ½ tsp black pepper
- 1 cup chicken broth
- ½ cup apple cider vinegar
- ¼ cup brown sugar
Instructions
- Prep the Pork: Cut the pork into 4 large pieces. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mix all over the pork pieces, ensuring an even coat.
- Sear the Pork: Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, sear each pork piece for 2-3 minutes on each side until beautifully browned. Remove the pork and set it aside. Note: Garlic and onion powder can burn quickly, so watch carefully and adjust heat as needed.
- Deglaze the Pot: Add chicken broth and apple cider vinegar to the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds flavor and prevents the “burn” warning.
- Pressure Cook: Return the seared pork to the pot and sprinkle brown sugar evenly over the top. Close the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes.
- Natural Release: Allow the pressure to release naturally for 15 minutes. Then, carefully switch the valve to “Venting” to release any remaining pressure until the float valve drops.
- Shred the Pork: Remove the cooked pork pieces to a cutting board or large bowl. Using two forks, easily shred the pork apart, discarding any large pieces of excess fat if desired.
- Mix with Sauce: Return the shredded pork to the Instant Pot and stir it into the flavorful cooking liquid. For a saucier finish, pour in 1-2 tablespoons (or more, to taste) of your favorite BBQ sauce and mix well.
Recipe Notes
- Choosing the right cut: For the most tender and flavorful results, always opt for pork shoulder or pork butt. Their balance of fat and connective tissue is essential for perfect pulled pork.
- Storage tips: Allow leftovers to cool completely. Store in an airtight container with some cooking liquid for up to 4 days in the refrigerator, or freeze for up to 3 months.
- Reheating: To reheat, add a splash of broth or water to keep the pork moist. Reheat gently on the stovetop, in the microwave, or on the Instant Pot’s sauté function.
- Thickening the sauce: If the cooking liquid is thinner than desired after cooking, use the Instant Pot’s sauté function to simmer and reduce it to your preferred consistency before mixing it with the shredded pork.
Nutrition (Approximate per serving)
Calories: 180 kcal | Carbohydrates: 7g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 853mg | Potassium: 338mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.