This pork-shoulder recipe is Instant Pot Style!! Lot of citrus flavors, which it seems most recipes use for pork, but the cooking is a fraction of the time.
If you can let the meat marinate overnight, great! At the same time, we know the IP helps with a squashing of flavors into whatever it cooks, so if your pressed on time, the flavors will still be present.
The pressure cooking time is 30 minutes with a natural release. This is about 15 additional or so minutes.
You can broil the shredded meat to crisp the pieces, along with a splash of the cooking liquid, as an option.
Serve as a taco with pineapple salsa and sliced avocado. A quesadilla filling? Or as a shredded pork sandwich on a toasted bun with pickles and spicy mayo. Or even atop a fresh green salad with crispy tortillas strips.
Prep Time10 minsCook Time50 minsTotal Time1 hr
INGREDIENTS
1 Pork shoulder, about (4-5 lbs), cut into 6-8 extra large pieces
5 Oranges, juicedAbout a cup
2 Limes, juicedAbout 1/2 cup
¼ cup Brown sugar
1 cup Cilantro, rinsed and chopped
7 Garlic cloves, minced (finely chopped)
Salt and pepper to taste
Add to the Instant Pot:
½ cup Liquid - can be broth, water, beer or even seltzerThis liquid is to loosen the char after searing the pieces of meat, so whatever you have on hand- not a big flavor changer
DIRECTIONS
1In a large gallon ziploc bag, combine all ingredients, minus the pork pieces. Close tightly and mix liquid together.
Add pork pieces.
Allow to marinate 2-12 hours in the fridge.
2Remove meat from fridge at least 30 minutes prior to cooking, to shed some refrigerator chill.
3To cook;
Turn Sauté feature on.
Remove pork pieces from marinade- but keep the liquid.
Sear each piece, just till slightly brown. Remove pieces and place in bowl to not overcrowd the pot.
The base of pot will get a little char, you can add about a cup of liquid (either water, broth, beer, even plain seltzer water). This liquid is solely to help scrape the burnt pieces off the bottom to avoid the error message when there’s something stuck to bottom, so it’s ok to use whatever you have on hand.
Turn off sauté button.
4Return meat pieces back to pot and add marinade liquid.
Lock in top and turn to sealing.
Pressure cook for 30 minutes with natural release of pressure, about 15 minutes or so.
5Remove meat from pot. If there’s a lot of fat cap, you can pull the fatty part off. The fat pieces can be broiled for an additional flavor layer, or can be disposed of.
Shred the cooked meat.
As an additional step, you can shred meat onto a cooking sheet and broil for about 5 minutes. The cooking liquid can be used a basting liquid for the meat during the broiling process.
Or you can simmer the liquid down in the IP and pour over meat prior to serving.
Taste meat and season with salt and pepper.
Enjoy!!
Ingredients
1 Pork shoulder, about (4-5 lbs), cut into 6-8 extra large pieces
5 Oranges, juicedAbout a cup
2 Limes, juicedAbout 1/2 cup
¼ cup Brown sugar
1 cup Cilantro, rinsed and chopped
7 Garlic cloves, minced (finely chopped)
Salt and pepper to taste
Add to the Instant Pot:
½ cup Liquid - can be broth, water, beer or even seltzerThis liquid is to loosen the char after searing the pieces of meat, so whatever you have on hand- not a big flavor changer
Directions
1In a large gallon ziploc bag, combine all ingredients, minus the pork pieces. Close tightly and mix liquid together.
Add pork pieces.
Allow to marinate 2-12 hours in the fridge.
2Remove meat from fridge at least 30 minutes prior to cooking, to shed some refrigerator chill.
3To cook;
Turn Sauté feature on.
Remove pork pieces from marinade- but keep the liquid.
Sear each piece, just till slightly brown. Remove pieces and place in bowl to not overcrowd the pot.
The base of pot will get a little char, you can add about a cup of liquid (either water, broth, beer, even plain seltzer water). This liquid is solely to help scrape the burnt pieces off the bottom to avoid the error message when there’s something stuck to bottom, so it’s ok to use whatever you have on hand.
Turn off sauté button.
4Return meat pieces back to pot and add marinade liquid.
Lock in top and turn to sealing.
Pressure cook for 30 minutes with natural release of pressure, about 15 minutes or so.
5Remove meat from pot. If there’s a lot of fat cap, you can pull the fatty part off. The fat pieces can be broiled for an additional flavor layer, or can be disposed of.
Shred the cooked meat.
As an additional step, you can shred meat onto a cooking sheet and broil for about 5 minutes. The cooking liquid can be used a basting liquid for the meat during the broiling process.
Or you can simmer the liquid down in the IP and pour over meat prior to serving.
Taste meat and season with salt and pepper.
Enjoy!!
Shredded Pork Shoulder Roast, IP style
Fish Food
