Instant Pot Pulled Pork is the best and easiest pulled pork recipe you’ll ever find! This dish is made with perfectly seasoned pork shoulder and is ready in just over an hour!
I received a Pressure Cooker years ago as a gift. And I left it unopened in the basement for years. After that, I tried this useful kitchen tool one day and haven’t looked back since. Seriously, your girl is hooked on this! I need this in my life because when my family wants to eat, they want to eat now, and a pressure cooker is the best way to make a quick and tasty dinner in no time!
This pressure cooker pulled pork recipe is a play on my absolute favorite smoked pulled pork recipe. Rub the pork shoulder with the perfect mix of spices, and then cook it under pressure in a delicious, slightly sweet and savory liquid. The result is tender, melt-in-your-mouth pork that you can’t stop eating!
However, many recipes say to sear the meat before putting it in the pressure cooker. I’m here to tell you that you don’t need to do this! You can enjoy the shredded meat in that thick, rich liquid after cooking, so why waste time? Therefore, you won’t even notice a sear, so don’t waste your time. You can thank me later.
So, when you want a hearty and soooo tasty pulled pork, make this simple instant pot pulled pork recipe. What a quick and easy meal! In just over an hour, the whole family will enjoy this tasty dish!
Boneless pork butt or pork shoulder is best to use for this recipe. If you can only find bone-in, though, go ahead and use it; it will be easy to take out when the time is up.
Coca-Cola adds the sugar and liquid needed for the recipe. As the pork cooks slowly, the sugars in cola slowly turn into caramel. This gives the dish its beautiful, slightly sweet taste. When paired with the beer, Worcestershire sauce, and spices, it makes this pork irresistible.
It went well with the other smoky flavors in this recipe. The craft brown ale I used has dark fruity and slightly burnt caramel notes. You can also use your favorite stout, Belgian ale, winter ale, amber ale, or dark lager in this dish.
Pressure cookers are magical kitchen tools that can quickly transform tough cuts of meat into fall-off-the-bone tender masterpieces. When cooking pork in a pressure cooker, those whistles you hear indicate when the meat has reached the ideal pressure for tenderizing. But how many whistles do you actually need for pork? Let’s find out.
What Do the Whistles Mean?
The whistling sound that emanates from a pressurized cooker is produced when steam passes through a small opening called the whistle vent This serves as an indicator that the contents have reached a high enough pressure and temperature for pressure cooking to begin
Each whistle blast signals that the pressure inside the cooker has risen by a certain amount. Typically, for most pressure cookers, one whistle indicates 5-10 psi of pressure. More whistles mean higher pressure, which speeds up cooking.
Typical Whistle Requirements for Pork
For tender cuts of meat like pork chops, pork tenderloin, or boneless pork shoulder, 2-3 whistles is usually sufficient. This translates to around 10-15 psi of pressure, which is the ideal range for braising pork to perfection
The number of whistles may vary slightly depending on factors like:
- Size and type of pressure cooker
- Quantity and thickness of the pork
- Amount of liquid
- Altitude
As a general rule of thumb, 2-3 whistles will properly pressure cook 1-2 pounds of boneless pork in a 6 quart cooker at sea level. For tough cuts like pork shoulder or ribs, you may need 4-5 whistles to fully tenderize the meat.
Step-by-Step Guide to Pressure Cooking Pork
Follow these simple steps for perfectly cooked pork every time:
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Prep the pork: Pat dry and trim excess fat. Cut into evenly sized pieces for even cooking.
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Add aromatics: Saute onions, garlic, herbs, and spices to infuse flavor.
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Deglaze: Pour in a bit of broth, wine, or water. Scrape up browned bits from the bottom.
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Insert pork: Nestle pork pieces into cooking liquid. Don’t overfill.
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Secure the lid: Lock the lid into place. Ensure the valve is sealed for pressure cooking.
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Bring to pressure: Set cooker to high heat. Once the whistling starts, reduce heat.
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Listen for whistles: After 2-3 whistles, adjust the heat to maintain pressure.
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Cook time: Cook for recommended time per pound.
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Release pressure: Allow pressure to reduce naturally or do a quick release.
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Serve and enjoy! Pork should be fall-apart tender after pressure cooking.
Tips for the Best Results
- Browning the pork first seals in flavor and juices
- Liquid should cover about 1/3 of the pork
- Use natural release to allow pork to further braise
- Let pork rest 5-10 minutes before serving
- Use a meat thermometer to confirm doneness
Favorite Pork Recipes for the Pressure Cooker
The pressure cooker makes quick work of even the toughest pork cuts. Try out these delicious recipes:
Pork Carnitas – Cook seasoned pork shoulder with onion, garlic, and citrus juice then shred.
Pork Ragu – Braise pork shoulder with tomatoes, red wine, and herbs for a hearty pasta sauce.
Pulled Pork – Transform a pork butt into fall-apart shredded heaven with your favorite barbecue spices.
Pork Adobo – Cook pork cubes in a flavorful Filipino adobo sauce until ultra-tender.
Pork Chile Verde – Braising pork in tomatillos, green chiles, and warm Mexican spices makes a zesty stew.
With the proper whistling technique, the pressure cooker rivals even the slowest barbecue by producing melt-in-your-mouth pork perfection in a fraction of the time. Get to whistling and enjoy incredible pork dishes any night of the week.
Frequently Asked Questions About Pressure Cooking Pork
If you’re new to pressure cooking pork, you probably still have some questions. Here are answers to some frequently asked queries:
How long should I pressure cook pork?
- Whole cuts: 25-40 mins per pound
- Cubed for stew: 8-12 mins per pound
Can I cook a pork shoulder from frozen?
- Yes, but increase cooking time. Thaw first for best results.
Why does my pork come out dry sometimes?
- Don’t cook extra lean cuts like tenderloin for too long. Use natural release.
What size pieces should I cut pork into?
- 1-2 inch chunks allows meat to cook evenly.
Can I pressure cook country-style pork ribs?
- Absolutely! They become fall-off-the-bone tender in the cooker.
Is it necessary to brown the pork first?
- Browning is optional but adds richer flavor from the fond.
What liquid should I use for braising pork?
- Broth, wine, juice, or water all work well.
Do I need to alter cooking time for higher altitude?
- Yes, add 5% cooking time for every 1,000 feet above sea level.
Now that you’re a pressure cooking pork expert, it’s time to start whistling a happy tune as you enjoy amazingly tender pork entrees. Remember 2-3 whistles for most cuts and you’ll turn out perfect pork every time.
An Overview of Pressure Cooker Whistles
Before we dive into the specifics of cooking pork, let’s do a quick overview of how pressure cooker whistles work.
The whistle on a pressure cooker is essentially a steam outlet valve. As steam builds within the sealed pot, the pressure regulator valve opens to release excess steam through the whistle. This causes the characteristic whistling noise.
Each whistle blast indicates another incremental rise in pressure inside the cooker. More whistles mean higher pressure, which cooks food faster. The whistle lets you know when cooking pressure has been reached so you can adjust the heat accordingly.
Whistles provide audible cues so you don’t have to constantly monitor the pressure gauge. Newer electric pressure cookers may have quieter whistles or even eliminate whistling entirely. But for most stovetop pressure cookers, the whistling remains an important part of monitoring your food during cooking.
Why Pork Needs High Pressure for Tender Results
Now that we know what the whistles signify, let’s look at why pork requires adequate pressure to become tender.
Pork is classified as a red meat, which means it contains more myoglobin than white meats like poultry. Myoglobin is the protein responsible for the red pigment you see in meat. It also enables red meats to be cooked to higher temperatures without drying out.
However, myoglobin also gives pork more connective tissue that can make it tough if not cooked properly. Connective tissues like collagen don’t break down until around 160°F – which is higher than the safe temperature for pork.
This is where the pressure cooker comes in! Under high pressure, the internal temperature can rise above the boiling point of water to break down those tough connective tissues. 2-3 whistles generates sufficient pressure to ‘pressure braise’ the pork into succulent perfection.
The moist environment also prevents lean pork from drying out. Braising under pressure gives pork all the benefits of slow roasting or grilling but in a fraction of the time.
The Best Whistle Range for Common Pork Cuts
Not all pork cuts are created equal when it comes to pressure cooking. The number of whistles needed can vary depending on the specific cut you are preparing. Here are some guidelines:
Pork tenderloin – 1-2 whistles
Because tenderloin is an extra lean cut, it doesn’t require prolonged cooking. 1-2 whistles prevents overcooking.
Pork chops – 2-3 whistles
The bone and moderate fat content of pork chops makes 2-3 whistles ideal for braising them to juicy perfection.
Pork shoulder – 3-4 whistles
This well-marbled cut benefits from a longer braise at higher pressure to fully tenderize the collagen.
Pork butt – 2-3 whistles
Similar to shoulder, pork butt responds well to moist braising but doesn’t require extreme pressure.
Pork ribs – 4-5 whistles
To make ribs fall-off-the-bone tender, go for a higher whistle range to break down cartilage.
Pork belly – 2-3 whistles
The high fat content allows pork belly to braise nicely at moderate pressure without drying out.
Now that you know the ideal whistle range for each cut, let’s look at some recipe recommendations.
Recipes for Each Type of Pork
Here are some of my favorite pressure cooker recipes tailored to specific pork cuts:
**Tender
How to make instant pot pulled pork:
- Everything else should be put into the pressure cooker after the pork shoulder.
- Set the manual timer or meat timer to 1.5 hours.
- When the cooking period has ended, safely release the pressure.
- Take two forks and shred the meat. If the pork has a bone, remove it. Enjoy as-is, or top on your favorite bun with fixings!.
Ways to eat pulled pork
You can use pulled pork in many different ways all week long. All I do is add the tender meat to my favorite dishes to make something new. Here are some of the ways that I prepare it in different dishes for my family:
- Spread BBQ sauce and your favorite toppings on your favorite bun and make a sandwich.
- Use as a stuffing for tacos
- Top a homemade pizza with it!
- Top baked potatoes (or sweet potatoes) for a loaded potato
- Omelets
- Serve over a bed of rice or cauliflower rice
- Storage: Any food that is left over can be kept in the fridge for up to three days in an airtight container.
- For up to two months, you can freeze leftovers in a container or bag that is safe for the freezer.
- Reheating: To reheat leftovers that have been stored in the fridge, put them in a saucepan over medium-low heat and stir them around a few times to warm them up. Do not heat up frozen pulled pork until the meat has thawed overnight in the fridge or for a few hours on the counter at room temperature. Once it’s thawed, put it in a saucepan over medium-low heat and stir it around a few times to warm it up.
The amount of time your pork will need to cook, depends on how many pounds you purchase. The general rule of thumb is 20 minutes per pound. So, if you have 3 pounds of meat, you will cook for 60 minutes.
Not at all! When it’s done cooking, there will be even more liquid than when you started because the fat will have evaporated.
I suggest you use a natural release for pork that is fork-tender. It will take between 20 and 30 minutes to release after the cooking time is over. The natural release does take a substantial amount of time but is totally worth it. I have found that using a quick release produces tougher pork that is more difficult to shred.