Delicious Homemade Pickled Pork Using Your Pressure Cooker

Pickled pork is a flavorful tender cut of meat that is easily made by braising pork in an aromatic liquid. While traditionally pickled pork required hours of cooking time using a pressure cooker drastically reduces the active time you need to spend in the kitchen. In about an hour, you can have fork-tender pickled pork ready to enjoy in sandwiches, tacos, soups, and more.

In this article, I’ll walk through how to make foolproof pickled pork in the pressure cooker. I’ll share tips on choosing the right cut of pork seasoning the braising liquid, and adapting the cook time as needed. You’ll also learn how to incorporate the leftover pickled pork broth into other dishes. Let’s get started!

Why Make Pickled Pork in the Pressure Cooker?

Cooking pickled pork in the pressure cooker offers several benefits compared to the traditional stovetop method:

• Speed: Pressure cooking takes only 30-60 minutes instead of 2-3 hours of simmering.

• Flavor infusion The pressurized environment forces seasonings deep into the meat

• Juicy meat: The pork turns out incredibly moist and succulent.

• Hands-off: Set it and forget it after sealing the pressure cooker.

• Versatile: Shred the tender pork for serving in tacos, sandwiches, soups, etc.

• Rich broth: The braising liquid becomes a delicious sauce or broth base.

If you want fall-off-the-bone tender pickled pork without spending all day in the kitchen, the pressure cooker is definitely the way to go!

Ingredients Needed

Pickled pork is ready in no time with just a few pantry staples:

• 1.5 – 2 lbs pork shoulder
• 1 yellow onion, chopped
• 4 cloves garlic, smashed
• 1 cup chicken or vegetable broth
• 1⁄2 cup apple cider vinegar
• 1⁄4 cup soy sauce or tamari
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 2 tsp oregano
• 2 tsp cumin
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste

That’s it! These simple ingredients pack a flavor punch. Now let’s get cooking.

Step-by-Step Instructions

Here is the easy process for turning out succulent pickled pork using a pressure cooker:

1. Season the pork. Generously sprinkle salt, pepper, cumin, and oregano all over the pork shoulder. Rub it in evenly.

2. Brown the pork. Heat a tablespoon of oil in the pressure cooker over medium-high heat. Add the pork and brown for 2-3 minutes per side. Remove and set aside.

3. Sauté aromatics. Add the onion, garlic, and a pinch of salt to the pot. Sauté for 1 minute until fragrant.

4. Deglaze. Pour in the broth, vinegar, soy sauce, and red pepper flakes, if using. Scrape up any browned bits stuck to the bottom.

5. Add spices and pork. Return the browned pork to the pot along with any juices. Add the bay leaves and peppercorns.

6. Pressure cook. Lock the lid and bring to high pressure for about 50-55 minutes for a 2 lb roast. For a 3 lb roast, increase cook time to 1 hour 10 minutes.

7. Natural release. Once cooking is complete, allow the pressure to come down naturally, about 15 minutes. Carefully unlock the lid.

8. Shred and serve! Use two forks to shred the ultra-tender pork right in the pot. Serve warm pickled pork on sandwiches, tacos, nachos, and more!

Handy Tips for Delicious Results

• For maximum flavor infusion, marinate the pork in the sauce overnight before cooking.
• Look for a boneless pork shoulder roast for easiest shredding. Bone-in cuts work too.
• Add other quick-cooking veggies like sliced carrots or cabbage wedges to the pot.
• If the pork isn’t fall-apart tender yet, simmer uncovered for 10-15 minutes.
• Let the braising liquid cool and skim the fat before using it as a sauce or broth.

Adapting Recipe for Different Pressure Cooker Models

Cooking time can vary based on the cut of meat and your model of pressure cooker. Here are timing guidelines:

• Stovetop pressure cookers: Cook for 35-40 minutes for 1.5 lbs pork or 50-60 minutes for 2-3 lbs.

• Electric pressure cookers: For 1.5 lbs, cook for 15 minutes then natural release for 10 minutes. For 3 lbs, cook for 50 minutes then natural release.

• Instant Pot: Select the meat/stew setting for 35-45 minutes then allow natural release. Check pork after 35 minutes.

Use a thermometer to confirm the pork reaches 200°F. Adjust time if needed to properly tenderize.

Putting Leftover Pickled Pork to Use

The possibilities are endless when it comes to repurposing leftover pickled pork or using the flavorful broth:

• Shred pork for carnitas tacos, sandwiches, nachos, pizza, empanadas, etc.

• Dice or slice pork and add to fried rice, ramen, egg rolls, or stir fries.

• Use broth as a base for pork chile verde, posole, or green enchiladas.

• Mix shredded pork with barbecue sauce for quick pulled pork sandwiches.

• Freeze pork and broth in batches to make future meals fast and easy.

With pressure cooking, you can easily whip up a big batch of pickled pork to enjoy throughout the week!

Serving Suggestions and Pairings

Here are some tasty ways to serve pickled pork:

• Pile shredded pork on brioche buns for pulled pork sandwiches and drizzle with BBQ sauce.

• Mix pork into macaroni and cheese or cheesy grits.

• Serve in lettuce wraps or taco shells and top with salsa, avocado, queso fresco.

• Make Cuban-style sandwiches with ham, pork, Swiss cheese, and pickles.

• Toss with cooked pasta, olive oil, herbs, and Parmesan for a quick meal.

• Layer in tortillas with refried beans and cheese for easy tacos.

acidic dish. Crunchy coleslaw, cornbread, or hushpuppies balance the acidity.

For a drink pairing, an amber ale or Mexican lager complements the spices beautifully.

Troubleshooting Common Issues

Having trouble getting perfect pickled pork? Here are some quick fixes:

Pork isn’t sufficiently tender: Use a thermometer to confirm internal temp reaches 200-205°F. Simmer with the lid off to further soften.

Broth is greasy: Chill the broth so the fat solidifies, then remove it before reheating.

Pickled pork is too spicy: Omit red pepper flakes and reduce soy sauce to 2-3 Tbsp to cut back on saltiness.

Pressure cooker won’t pressurize: Make sure the valve is set to the “sealing” position and no steam can escape.

Broth lacks flavor: Simmer the broth uncovered for 15 mins after cooking to reduce and concentrate flavors.

Not enough broth: Have extra broth or water on hand to add and thin out if needed before serving.

Enjoy Deliciously Convenient Pickled Pork

With minimal active cooking time, the pressure cooker makes preparing pickled pork so fast and easy. In an hour or less, you can be enjoying incredibly moist, tender pickled pork ready to eat on sandwiches, tacos, nachos, and more. Experiment with additional seasonings like warm spices, citrus, herbs, or chiles to put your own twist on this versatile pressure cooker recipe.