How to Instant Pot Pork Shoulder: The Easiest, Melt-in-Your-Mouth Secret Revealed!

Are you craving tender, juicy pork shoulder that melts in your mouth? Look no further than the Instant Pot, the revolutionary kitchen appliance that makes cooking this classic dish effortless. In this comprehensive guide, we’ll delve into the secrets of cooking pork shoulder in the Instant Pot, ensuring you achieve succulent and flavorful results every time.

Choosing the Right Pork Shoulder

The first step to a perfect pork shoulder is selecting the right cut of meat. Look for a bone-in pork shoulder, also known as a picnic shoulder or boston butt. This cut has excellent marbling and a good amount of fat, which will ensure both tenderness and flavor. Aim for a pork shoulder weighing between 8 to 10 pounds.

Seasoning and Rubbing the Pork

To enhance the flavor of the pork, you’ll need to season it generously. Create a flavorful rub using a blend of spices such as salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. Rub the mixture all over the pork shoulder, ensuring it covers every surface.

Sear the Pork for Extra Flavor

Before pressure cooking the pork, searing it on all sides adds an extra layer of flavor and creates a beautiful golden-brown crust. Heat a little oil in the Instant Pot and brown the pork for 5-7 minutes per side. This step is not mandatory but highly recommended for optimal flavor.

Adding Liquid and Pressure Cooking

Once the pork is seared, add 1 cup of liquid to the Instant Pot. You can use water, broth, or a combination of both. Place the pork shoulder on a trivet or steamer basket to prevent it from sticking to the bottom of the pot. Secure the lid and set the Instant Pot to manual high pressure for 90 minutes.

Allow for Natural Release

After the cooking time is complete, let the pressure release naturally for 15-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product.

Shredding and Finishing

Once the pressure has been released, remove the pork shoulder from the Instant Pot and shred it using two forks. Return the shredded pork to the Instant Pot and add your desired sauce or glaze. Simmer for an additional 15-20 minutes, allowing the flavors to meld.

Serving Suggestions

Serve the Instant Pot pork shoulder with a variety of sides to complement its rich and flavorful taste. Consider mashed potatoes, roasted vegetables, coleslaw, or your favorite cornbread.

Tips for Perfect Pork Shoulder in the Instant Pot

• For a crispier texture, remove the pork from the Instant Pot after pressure cooking and finish it under the broiler for 5-7 minutes.
• If you don’t have a trivet or steamer basket, you can place the pork on a bed of chopped onions or carrots.
• Cook the pork for longer if you want a fall-off-the-bone texture. Aim for 120 minutes on high pressure.
• Let the pork rest for at least 30 minutes before serving. This allows the juices to redistribute, resulting in a more tender and juicy dish.

Key Points: Master the Art of Instant Pot Pork Shoulder

With these step-by-step instructions and helpful tips, you’ll be able to create mouthwatering Instant Pot pork shoulder that will impress your family and friends. Remember, the key to success lies in selecting the right cut of meat, seasoning it generously, and cooking it to perfection. Embrace the versatility of this dish and experiment with different sauces and sides to find your favorite combination.

Basics You Wanted To Know

Q: Can I use frozen pork shoulder in the Instant Pot?
A: Yes, you can cook frozen pork shoulder in the Instant Pot. However, you’ll need to increase the cooking time by 20-30 minutes.

Q: What is the best liquid to use when cooking pork shoulder in the Instant Pot?
A: You can use water, broth, or a combination of both. Broth will add more flavor to the pork.

Q: Can I cook other cuts of pork in the Instant Pot using this method?
A: Yes, you can use this method to cook other cuts of pork, such as pork loin or pork chops. Adjust the cooking time accordingly.