Hawaiian Instant Pot Pulled Pork - Recipes From A Pantry (2024)

FAQs

Why is my pulled pork tough in the Instant Pot? ›

No matter which cut of pork you use, DO NOT release the pressure right away. The slow release will keep the meat tender. An immediate release can be why your Instant Pot pulled pork is tough. It will cause the meat to seize and toughen.

Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Allow the pulled pork to warm up gradually, occasionally stirring, until heated through. CONVENTIONAL OVEN: Preheat oven to 350°F. Remove meat from the package and place on a lined baking sheet. Cook for 20 to 28 minutes or until heated through.

Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork.

You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender. This will help break down the tough connective tissues and collagen in the meat, resulting in a succulent and tender pork belly.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Because pressure cookers utilise steam to cook food very quickly, they are the perfect choice for cooking meals such as beef brisket that can take a much longer time than slow cookers, yet provide almost identical results.

If you find it does need a little extra liquid, just add a little beef stock, a bit at a time. Can you leave Pulled Pork in the slow cooker too long? Like any dish, if you leave meat cooking for too long it will begin to dry out and toughen up.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

Why do you put vinegar in pulled pork? ›

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

The smoke flavor is much more intense after the pulled pork has been sitting overnight. I simply take a container from fridge, bring to room temperature and re-heat at 175-200 degrees in a glass container for an hour or two (add a little apple juice or sweetened cider vinegar if needed).

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.

Place some stock in a pan, about 1/4 inch, add the pork, cover with a lid and heat over medium heat, won't take long. You can also use thinned BBQ sauce as well or just plain water if you don't have stock or bouillon.

You want to use the tough cuts of beef or pork. When you cook via a pressure cooker, moisture is required. Combine that with a sealed lid, the steam can't escape. This is a moist cooking method and will breakdown a lot of the connective tissue, tenderizing the tough cuts.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.