{"id":1230,"date":"2020-08-05T15:32:00","date_gmt":"2020-08-05T23:32:00","guid":{"rendered":"https:\/\/www.kaylasdoghouse.com\/kitchen\/?p=1230"},"modified":"2020-10-13T16:52:03","modified_gmt":"2020-10-14T00:52:03","slug":"north-carolina-pulled-pork-instant-pot","status":"publish","type":"post","link":"https:\/\/www.kaylasdoghouse.com\/kitchen\/2020\/08\/05\/north-carolina-pulled-pork-instant-pot\/","title":{"rendered":"North Carolina Pulled Pork – Instant Pot"},"content":{"rendered":"\n

Not a traditional pulled pork recipe, but much quicker and still really tasty.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

North Carolina Pulled Pork – Instant Pot<\/h2>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dinner, Lunch<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Instant Pot, Pork, Pulled Pork<\/span><\/div><\/div>\n\n\n\n\n

Equipment<\/h3>
  • Instant Pot<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 3<\/span> tablespoons<\/span> brown sugar<\/span> packed<\/span><\/li>
    • 2<\/span> tablespoons<\/span> paprika<\/span><\/li>
    • 1<\/span> tablespoon<\/span> chili powder<\/span><\/li>
    • 1<\/span> tablespoon<\/span> ground cumin<\/span><\/li>
    • 2<\/span> teaspoons<\/span> salt<\/span><\/li>
    • 1<\/span> teaspoon<\/span> black pepper<\/span><\/li>
    • 1<\/span> 4 pound<\/span> boneless pork butt roast or shoulder roast<\/span> quartered with excess fat trimmed<\/span><\/li>
    • 1\/2<\/span> cup<\/span> water<\/span><\/li>
    • 1\/2<\/span> cup<\/span> ketchup<\/span><\/li>
    • 3\/4<\/span> cup<\/span> apple cider vinegar<\/span><\/li>
    • 1\/2<\/span> teaspoon<\/span> liquid smoke<\/span><\/li>
    • Hamburger buns or slider buns<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Rub the pork<\/h4>
      • Using a small bowl, combine the brown sugar, paprika, chili powder, salt, and pepper .<\/span><\/div><\/li>
      • Trim and quarter the pork roast.<\/span><\/div><\/li>
      • Rub the pork with the sugar mixture.<\/span><\/div><\/li><\/ul><\/div>

        Pressure cook using the instant pot<\/h4>
        • Using the instant pot bowl, mix the water, ketchup, vinegar, and liquid smoke.<\/span><\/div><\/li>
        • Place the pork in the instant pot bowl, squeeze it into the bottom if necessary.<\/span><\/div><\/li>
        • Lock the lid in place and be sure the pressure release valve is closed. If you have a keep warm function, turn it on.<\/span><\/div><\/li>
        • Use the high pressure cook function. Cook for 45 minutes.<\/span><\/div><\/li>
        • After the pressure cooking is complete, let the pressure release naturally for 15 minutes. Then quick release the remaining pressure.<\/span><\/div><\/li>
        • Transfer the pork to a large bowl, leaving the liquid in the instant pot.<\/span><\/div><\/li><\/ul><\/div>

          Reduce the braising liquid.<\/h4>
          • Place the instant pot in its highest saut\u00e9 mode.<\/span><\/div><\/li>
          • Saute for about 20 minutes , until the liquid is reduced to around 2 cups.<\/span><\/div><\/li>
          • While the liquid is reducing, use a couple of forks to shred the pork.<\/span><\/div><\/li><\/ul><\/div>

            Mix and serve<\/h4>
            • Stir about half or the reduced braising liquid into the shredded pork. Save the rest to use as needed.<\/span><\/div><\/li>
            • Serve on burger or slider buns<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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              Notes<\/strong><\/h3>\n\n\n\n

              Freezing<\/strong><\/h4>\n\n\n\n

              Pulled pork freezes well, just spoon it into zip lock bags with some of the sauce. Try to use the leftovers within two or three weeks, thaw in the refrigerator and re-heat in a microwave. <\/p>\n\n\n\n

              Shredding<\/strong><\/h4>\n\n\n\n

              Forks work well for shredding, but we received these shredder claws as a gift and we love them. They are certainly not a necessity, but fun to have around.<\/p>\n\n\n\n