Pork shoulder is a versatile cut of meat, which loves being cooked low and slow. The Instant Pot helps cut that time drastically, but if you don’t have an IP, fear not, these recipes can also be done in the oven (just bank on about 4 hours of roasting time).
All four of these recipes come from the Milk Street Cookbook, which prides itself in super simple but robust flavors.
A couple of the recipes can be made pantry friendly, but the others do require a few “out of pantry” items.
Most pork, once finished cooking and shredded can be eaten atop a rice bowl, piled between toasted buns, wrapped in a tortilla or even accompanying a crispy fresh salad.
Pictured ⬇️ is the Thai Coconut Curry Shredded Pork with quick pickled veggies over fresh spinach.
Prep Time10 minsCook Time45 minsTotal Time55 mins
INGREDIENTS
1 3-4lb pork shoulder, trimmed (big pieces of fat sliced off), cut into large chunks
Thai-Coconut Curry
1 cup Coconut milk
4 tbsp Thai red curry paste
2 tbsp Brown sugar
2 Pieces of lemongrass, bruised (optional)1 tbsp Lemon zest can be substituted (add at the end of cooking)
1 Medium onion, halved and sliced
Salt and pepper to taste
Rosemary-Balsamic Vinegar
3 tbsp Balsamic vinegar
2 tbsp Brown sugar
2 tbsp Fresh rosemary, chopped1 tbsp Dried rosemary or thyme can be substituted
1 tbsp Fennel seeds Anise, caraway or cumin (if using powdered reduce to 1/2 tbsp) can be substituted
1 Medium onion, halved and thinly sliced
Gochujang & Miso
¾ cup Gochujang (found in commissary)
¼ cup Hoisin sauce A substitute of 1/8 cup soy sauce and 2tbsp brown sugar
¼ cup Miso 1/8 cup of soy sauce or fish sauce can be substituted
1 Medium onion halved and thinly sliced
Soy Sauce & Star Anise
¼ cup Soy sauce
2 tbsp Rice vinegar Balsamic vinegar can be substituted
2 tbsp Brown sugar
2 Star anise1 tsp of Chinese Five Spice or fennel seeds can be substituted
1 Medium onion halved and thinly sliced
DIRECTIONS
Instant Pot Direction
1Place pork pieces along with ingredients from chosen recipe, into instant pot.
Close lid and seal.
Pressure cook on high for 30 minutes. Allow for natural release (about 10-15 minutes).
Skim off excess fat, and shredded pieces of pork. Serve.
Oven Roasting
2Preheat oven to 325 degrees.
3Place pork and chosen recipe ingredients into a large Dutch oven. Cover and place in oven. Roast for 2 hours and remove lid. Stir and continue to roast 1 1/2- 2 hours, until pork is for tender.
Skim off fat and discard. Shred pieces of pork and serve.
Serving Ideas;
4Thai coconut curry pork; serve in a bowl with rice and quick pickled veggies, include the extra sauce.
Rosemary balsamic vinegar pork; serve over polenta or as a sandwich between a crusty baguette.
Gochujang and miso pork; serve with a cabbage slaw or a soft bun and pickled jalapeños.
Soy Sauce and star anise pork; serve in lettuce wraps with pickled carrots and cucumbers.
Ingredients
1 3-4lb pork shoulder, trimmed (big pieces of fat sliced off), cut into large chunks
Thai-Coconut Curry
1 cup Coconut milk
4 tbsp Thai red curry paste
2 tbsp Brown sugar
2 Pieces of lemongrass, bruised (optional)1 tbsp Lemon zest can be substituted (add at the end of cooking)
1 Medium onion, halved and sliced
Salt and pepper to taste
Rosemary-Balsamic Vinegar
3 tbsp Balsamic vinegar
2 tbsp Brown sugar
2 tbsp Fresh rosemary, chopped1 tbsp Dried rosemary or thyme can be substituted
1 tbsp Fennel seeds Anise, caraway or cumin (if using powdered reduce to 1/2 tbsp) can be substituted
1 Medium onion, halved and thinly sliced
Gochujang & Miso
¾ cup Gochujang (found in commissary)
¼ cup Hoisin sauce A substitute of 1/8 cup soy sauce and 2tbsp brown sugar
¼ cup Miso 1/8 cup of soy sauce or fish sauce can be substituted
1 Medium onion halved and thinly sliced
Soy Sauce & Star Anise
¼ cup Soy sauce
2 tbsp Rice vinegar Balsamic vinegar can be substituted
2 tbsp Brown sugar
2 Star anise1 tsp of Chinese Five Spice or fennel seeds can be substituted
1 Medium onion halved and thinly sliced
Directions
Instant Pot Direction
1Place pork pieces along with ingredients from chosen recipe, into instant pot.
Close lid and seal.
Pressure cook on high for 30 minutes. Allow for natural release (about 10-15 minutes).
Skim off excess fat, and shredded pieces of pork. Serve.
Oven Roasting
2Preheat oven to 325 degrees.
3Place pork and chosen recipe ingredients into a large Dutch oven. Cover and place in oven. Roast for 2 hours and remove lid. Stir and continue to roast 1 1/2- 2 hours, until pork is for tender.
Skim off fat and discard. Shred pieces of pork and serve.
Serving Ideas;
4Thai coconut curry pork; serve in a bowl with rice and quick pickled veggies, include the extra sauce.
Rosemary balsamic vinegar pork; serve over polenta or as a sandwich between a crusty baguette.
Gochujang and miso pork; serve with a cabbage slaw or a soft bun and pickled jalapeños.
Soy Sauce and star anise pork; serve in lettuce wraps with pickled carrots and cucumbers.
Pork Shoulder 4️⃣-ways & IP Style/Oven Roast
Fish Food