How to make Instant Pot Pulled Pork - Is Pressure Cooker Pulled Pork Good?
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- Опубликовано: 16 окт 2024
- I just got an Instant Pot, and I had to try pulled pork. Let me show you how to make pulled pork in an Instant Pot, and together we will find out, is pressure cooker pulled pork any good?
IF YOU LIKED THIS VIDEO... here is my second attempt.
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#instantpot #pulledpork #pressurecooker
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@@marymonk good tip!
Just a heads-up...generally when cooking meats in the pressure cooker, most recipes suggest a natural pressure release of 10-15 minutes (followed by a quick release for any last bit of pressure) instead of just the quick release, because according to the IP company, a quick release can cause meat to seize up. The extra release time will also help the meat be more tender around the bone.
That’s a good tip. This was my first go in it. I think I’m going to compile some tips I’ve been given and try it again.
Nice! Thank you very much! I was wondering about the pressure release, and I believe you are spot on! Thanks again!
Came here to say this.
I quick release my ribs but slow release my pot roasts.
What does that mean? I've never used a pressure cooker?
I heavily brown my pork in a cast iron skillet before putting it in the pressure cooker, and make a rub with smoked paprika for smoky flavor, brown sugar and aged balsamic vinegar plus + other spices/sauces (whatever I feel like), that I apply after browning, I also deglaze the cast iron with a little bit of Rum and pour that with some beef stock over the meat. (Nothing like slow smoked pulled pork, but pretty darn good for 2h of effort)
I'd definitely brown in a cast iron first next time. For this recipe I followed the Instantpot method they suggested. I don't think it was bad and I'd like to give it another shot. Thanks for watching.
How long to cook
The reason I pressure cook is for quick mass meal prep, but when i reheat my pulled pork, I pan fry it, often add similar seasonings that are in carnitas. I think crisping them up in a pan is an essential to add texture.
I haven't made carnitas out of them, that's a great idea.
When you’re cooking any meat in a pressure cooker or in the oven it’s not gonna come out like on our smokers guys. It’s just not going to, but I need you to realize that when you cook any meats in the pressure cooker you need to if you’re making pulled pork, for example, shred the meat put it on the baking sheet like he did add more spices that you used. And barbecue sauce on it put it in the oven 400° for about a half an hour or under the broiler 10 to 15 minutes at the most-it will come out way better trust me🤫✌️🤔🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺
I broil for 8 minutes both sides and it comes out worlds more tender and different. Make sure to dry it out and give it a salting for 10-15 before re-drying it. Breaks apart the meat way more
That kid in the red loved it lmfao. He kept digging in 🤣🤣🤣
Fred doesn’t play🤣 Thanks for watching!
It looks and tastes like that because you watered it down by immersing it in the beef broth. You should have just used your rub and sauce and put it on a stand in the cooker so that it's not sitting in the water. It only needs like half a cup of water to build up the pressure. And after a natural release, take it out and broil it for 8minutes in the oven. Unless you're cooking a curry or a stew don't immerse your meats!
Good tips. Like I said it was my first time using it so I still have a lot to learn.
I’ve seen quite a few recipes that call for immersion. Makes it juicy and absorbs all the flavours.
U can also add it back to the pot, add bbq sauce and sear it if u want it stickier. Also try dr pepper and apple juice instead of broth
Good tips. I’ll give them a go. Thanks!
Damn, I feel like you were set up for failure on this one. All the respect to your experience, but as someone who both smokes pulled pork and uses the Instant Pot, I have some experience to share. Instant Pot pulled pork will never be better than smoked, but I promise it can be much better than this. Try it again and do these things:
1) Since you're not smoking it for 8+ hours where it has time to absorb the seasoning, season at least 12 hours before the sear.
2) Pat dry beforehand for a better sear.
3) It looks like the Instant Pot didn't get to full temp before you seared it. It's an easy mistake to make since it is a little confusing. If this combined with patting it dry doesn't get the sear you want, just bust out the cast iron. Who cares.
4) Use a little bit of apple cider vinegar to scrape the bits off the bottom so it gets added to the flavor.
5) Add a tsp or so of liquid smoke to the liquid before pressure cooking. This is 100% cheating and feels wrong, but your mouth won't care.
6) I can't say for sure but it looks like you cooked it too long judging by how much pork there was. Pork should be fully cooked at 15 minutes per pound. You can go less than 15 minutes per pound if you follow the next step.
7) Let it do a 10-15 minute slow release (when the timer is done and it counts up). This will keep the meat from tightening up like others have said.
Just dropped a new video using a lot of the techniques that were recommended. Ended up really good.
he was not genuinely trying to do a good job, it was just a lazy low effort self affirming masturbation to his preferred method
Good video. I've cooked pork shoulder in my insta pot dozens of times. Definitely sear in an iron skillet 1st, and don't leave out the fond. Also, after I pull it, I broil on a baking sheet for those nice crunchy edges. Always delicious.
Great tip! I'm going to try it some other ways soon.
I can’t agree more about searing the roast, adds so much flavor. I set my IP to *sauté* and sear my roast inside the IP, for the exact reason you mentioned with the Iron Skillet, get all those crispy, meaty bits that add so much flavor. You know, it might be time to create an aftermarket cast iron bottomed insert for the IP, you would make millions!
I know it's not the real deal deal, but heck, in a pinch, that doesn't look like the worst. Thank you for this John! Nicely done!
In the right situation I could totally get doing this. Thanks for watching!
I loved your reaction to the lack of bark lol ive made pulled pork in a crock pot a bunch of times and it definitely lacks that smokey color and flavor
😂 I’ve tried a few things now and it just doesn’t pop like that, but if I’m being honest you can make decent pork that way.
It's really not too bad when you use your instant pot. Best results I get is when I take it out and put it in the 450° oven for about 15 minutes to crisp up the top
Not bad feedback at all. Thanks for watching!
The key is the speed at which you can get pulled pork. There are a bunch of options to fancy it up after that but of course, it's never going to beat real smoke flavor.
We are definitely ont he same page as this. We used it in tacos and it worked pretty well.
Looks delicious! When the times comes for me to move out of my parents' house and into my own place, I will try this out :)
My parents are vegetarians and won't let me have meat in the house :(
Definitely let me know how it goes when the time comes!
@@SkullandMortarFor sure!!
what've done is that after pressure cooking the pork shoulder, I pass it by the frying pan with butter and median heat for 30 minutes so that it gets brown and looses some of the moisture. That way it doesn't feel like "stew pork."
Haven’t gotten this tip yet. I’ll try it out soon.
"There's no bark" Bro... I mean you literally pressure boiled/steamed it, wtf did you expect?!? It's the pork equivalent of roast beef. Which is good for easy cooked meat especially if you take it apart and sauce it up a bit and eat it the next day on sandwiches. Quick and easy especially for families. I don't think ANYONE was expecting it to come out like a smoked Butt. I mean anyone who is sane.
Best way to do it is let it look in a crock pot setting for a couple hours and THEN pressure cook it!
I'll give it a try once it gets a little colder out!
If I don’t have all day to smoke the meat for hrs and hrs, I pressure cook it while I’m getting the egg up to heat. When done in the pressure cooker I shred it then throw it in the smoker for a hr or two. I have had great results using this method.
I’m going to give this way a try.
The guy in the red hoody gave it an 11
100. He loved it. Thanks for watching!
Legend has it he stood there shoveling instapot pulled pork into his mouth until the tray was empty
Duuuude!! You did just boil the meet… Add an onion. LIQUID SMOKE and MORE BBQ Sauce… I owned a BBQ restaurant. Your smoker can do great things, I get it… But use the right bread for a Pulled Pork Sand and tell me the InstantPot is NOT the best way to go… The Sheeple WILL NOT notice the “Prideful” difference. Keep in mind… Smoking Meat is an Art. That is WHY WE DO IT. BUUUUT, The InstantPOT with the right bread (sorry, I love my coleslaw on the sand) and the sheeple will not taste the difference…
I respect a difference in opinion, but while it was solid I can’t imagine it beating the smoker.
@@SkullandMortar It will never beat a smoker. But, if done right, it CAN be pretty close. Close enough that you could fool some people. But in the end. I agree that it will never replace a smoker.
@@valdimer11 I’m with you on that
What if you start in an electric smoker for an hour, then move to the instant pot?
That probably wouldn’t hurt at all. Thanks for watching!
Have you tried liquid smoke to help give it some smokey flavor???
I have done it since. Definitely helps out.
I’ve had mines for about 3 years and it’s worth the money, super versatile and really helps with little prep meals that come out soo good. It even comes with a little recipe book!
The more I use it, the more I like it. I think when grill season is over for most people, I might do some more videos with it. Thanks for watching and commenting!
So you are a mine layer?
You've had mines?
Part of the cooking happens in a natural pressure release of 15 minutes or so. But FYI, if part of it isn’t done enough, just pop it back in the Instant Pot, make sure there’s at least a cup of liquid, and bring it back to pressure. But to give it a 5 out of 10, due to cook error, seems a bit unfair 🤷🏻♀️
The taste just isn’t as good. It’s perfectly fine for average use, but it’ll never beat out smoked pulled pork.
after your sear, the meat deglazes the instant pot and gets the bits of the bottom of the pot it adds flavor add a little bit of broth to do that.. also double the seasoning and add liquid smoke. Thats my tips also let it sit and de pressure natural will help with the meat being more tender.
I appreciate the tips. I'll be trying it again soon.
Throw it on the smoker first and then at the stage where you would wrap throw it in the pressure cooker turns out amazing and really fast compared to traditional
That would probably change the entire flavor profile for the positive. Thanks for watching!
@@SkullandMortar you would have a hard time noticing the difference between a smoked one and that one but the time.
I don't even release the pressure in my instapot anymore.
I just let it naturally release for an hour or so.
When I open the vent and lid it doesn't have any steam left.
IMO the meat is more tender this way but it's no different then making beef or pork stew.
The whole idea of the instapot is to save time and clean up.
I also just natural release now. It’s all a learning experience.
When you use any pressure cooker, moisture and liquid is the main component in the cooking process. So you are not going to have it look like it came out of a smoker or taste like it either.
What you do is remove the meat from the cooker and condense the liquid in the insta pot down to a thickened consistency like a sauce. Hopefully if you used the good stuff and great spices it will taste real good. Then you panfry your meat to just reduce the moisture and crisp it up a bit. Finally add the sauce on the side like a dipping sauce or pour it ontop and it will taste great.
I tend to get some decent searing on mine. I generally do smaller chunks. This helps with overall tenderness.
In terms of a bark, that’s to be expected since this is a braise and not a roast. Any braised meat will tend to either not get a bark or lose a bark if it’s braised.
For sure. I’ve gotten better results wearing in a regular pan since this.
Right? He also probably crowded the pot. It’s definitely not as good as BBQ’d but you can seat it better than that. It’s my go to when I don’t have time to smoke. But I only cook mine for 45 min.. let the pressure release all the way and it’s not bad. Especially for tacos or burritos.
@@RVingTheCountry definitely could have. As I said in the video, it was my first time.
Definitely finish the pulled pork under the broiler! Three minutes, toss, then three minutes more. Gives a rich texture and depth of flavor!
@@prayerharvest I’ll try that tip too. When the weather cools down here I’m going to do some more videos experimenting with it.
Natural pressure release is better & easier, you can also reduce the cook time to around 40 mins with a 20 min natural release. You also need to add sauce & stir through as it cools down. As a quick cooked protein source its excellent, you can always toss it in the smoker for 30 mins to add that smoke flavour, or add some liquid smoke to the sauce stir through.
I respect you keeping the add till the end.
Thanks man. I don’t want to go too over the top pushing my own stuff.
Sounds like a solid option for cooking meat. Nothing beats a good flavored bark. Another good video!!
Thank you! I appreciate you checking it out.
If it came out tough you must have used the quick vent. It will toughen some meats like pork if you don't use the Natural venting.
Needs some final touches such as a high broil caramelization to simulate “bark”. Other than that, you’re absolutely right - right out of the pressure cooker looks more like stewed meat more than anything else.
I've definitely learned a lot since filming this. I love the Instapot for a lot of stuff, and I don't hate it for pulled pork. During the winter I might do it again.
@@SkullandMortar likewise and I’m always trying to experiment and find the best method for myself and for my type of “efficient” (aka lazy) cooking. Thanks for sharing!
Throw a table spoon of smoke flavoring in it, then take it out amd shred it by hand... then spead it out on a cooking sheet and cook it in the oven for 20 minutes around 300-350. Boom crispy.
The oven tip I hadn’t gotten yet. I’ll check it out.
Low rack, under the broiler for a couple minutes (carnitas style), the texture issue will be solved and it might even condense the flavors a little bit,as well. Yeah, I could try this in a pinch but even if they were as good as the painstaking method, I'd still do it old school because that to me is part of the fun for those who find the passion in cooking.
I might give that a try sometime.
@@SkullandMortar I actually wrote that and then tested it out last night an it was a big improvement. Leftovers tonight!
It obviously wasn't that bad, Jr. couldn't stop eating it haha
I think I definitely must have come off as disliking it more than I did. It wasn’t bad, it just wasn’t as good as the smoker. I’ve taken some tips from the comment and made some solid enough pork since. It’s a decent tool. Thanks for watching dude!
@SkullandMortar of course! I think you were right, for the minimal time it takes, and super easy recipe for people who don't know how or don't have a smoker available, it'll do fine. But it's impossible to go back once you get a taste of the good stuff😂
It is way better if you sear it on the pellet grill first. I cut my shoulder in half. Rub it. The put on the treager for 30 minutes at 450f. Then when the pork is seared dark I then pressure cook for 90 minutes. Fall apart and smokey flavor.
I've definitely gotten a lot of good tips and am going to try them out for sure. I'm new to the Instantpot so I appreciate it.
I do the same time but slow release and I also add smoke flavoring. I do Cuban style pork sandwiches with it not bbq sauce though.
Definitely slow release it now. I’ll have to try a Cuban style pork butt.
I’m glad I followed along doing the same thing besides I used a skillet for it to be ok.
Definitely adding bark is the way to go. Glad you found something useful here! Thanks for watching.
like others down below say, you gotta release slow, then give the meat a good 10 mins because it's been being squeezed in the pressure like a sponge, give it a bit to relax and soak up the flavors and moisture
This is definitely my move now. Thanks for watching!
It helps to take the big chunks and broil them in the oven for a minute
You need to cook 30mins, shred it, then pressure it again for 15 mins to infuse it with flavour
Would the meat be cooked enough to pull it at that point?
@@SkullandMortar I always cook pork loin so its probably less for loins, but just take your total cook time and take of the last 15 mins to use for a second pressure with the meat shredded, i tried 30 mins once and it was to long and just overpowered the meaty flavor
Wow, I really appreciate you being blunt honest. My husband would have been very disappointed if we served this insta pot pulled pork for his family that are traveling 1200 miles to see us. A rare opportunity too. They come abiut once every 8 years.
I definitely didn't hate it, and I think there is a way to do it right, but the suggested way was definitely not it. I'm going to try again and see if I can't do a better job. It definitely will not beat real smoked pulled pork though. Thanks for watching.
After you shred it, put it back into the Pot to soak up some of the sauce and taste.
That’s a solid tip. I’ll try that next time I do it. Thanks
Or he could just pour it from the pot onto the meat and broil it in the oven for 5 minutes too.
I think it would have been better if you didn't add the barbecue sauce. The thin broth is OK but the barbecue is thick enough to hinder the cooking plus it gave it a purple color in the meat.
I felt like it helped the flavor, the Mississippi roast style pork I did was definitely better though.
I suggest broiling for that good crust and flavor seal at first that’s just me
I've gotten that suggestion a few times now. I'll definitely have to try it. Thanks for watching!
@@SkullandMortar can you do one one ribs 🙏
@@mastachi888 Sure I'll try it out. Be on the look out.
Let your oil get really hot next time before you brown the meat to get a better bark on it. Looks good though.
Does the sauté function get hot enough to really sear it? I think next time I should use a pan.
@@SkullandMortar Yes 3-4 minutes on each side will work. But nothing beat a cast iron skillet.
Your first mistake was not cooking it long enough. Your second mistake was releasing the pressure. This causes the meat to seize back up. Always let the pressure cooker release the steam on it’s own. This could take up to an hour, but we’ll worth the wait.
I think it cooked long enough. Much longer and the outer meat would have been crazy mushy. I definitely have started naturally releasing. It's a learning process.
hard beat comes in :hey guys i borrowed my wifes instant pot
I’d have said that because it’s funny, but it is in fact my instapot.
Whats size instant pot is this
For searing you really want to do one piece at a time or you won't get a seat. Also do 2 hours for that much meat.
Thanks for the advice. I’ve been using a cast iron but if I use the pot again I’ll do that.
Put a tea towel over the vent before you open it so it won't throw moisture to your ceiling.
This is a solid move lol. Thanks for watching!
nothing beats a smoker, i dont have an oven so im stuck with the instant pot
It's a decent option for people who don't have smokers for sure. Keep cooking dude!
I'm going to pressure cook mine for about 40 minutes, then rest it and put it on a mesquite grill.
Let me know how that works out.
@@SkullandMortar I did that with St. Louis Ribs last weekend and it was amazing.
I would put it under the broiler with bbq sauce for color.
I do a natural release, strain the juices, make a rue, then gravy. Then after I separate the pulled pork I add some gravy and add to the over with the broiler on, oven door cracked and at 550 until it's crispy
Natural release is definitely the move. I’ll try your gravy idea out. Thanks for watching.
Just sear it in a cast iron pan next time. Youll have more texture, better taste. Color is flavor.
That’s how I have done it since.
Biggest boo boo people make when doing this is fast releasing the pressure... tends to make the meat tighten up a tad... not good..... just some FYI....
Definitely learned this lesson in the comments. I'd agree as well that it's been a game changer.
Tip: when you sear it, close the lid on it.
I haven't gotten this tip yet. I'll have to try it.
Thank you for showing that recipe Chum Lee I'll definitely have to pick up some merch.
Sweet diss bro. You got me good.
Have it out on that tray and slam it under the broiler for 8 minutes.
Then sauce.
I'll havet o try that out. Thanks for the suggestion!
For something that wasn’t that good that kid sure ate a lot of it
lol. Guy says it isn't something to be eaten straight-up. Guy in red eating it straight-up. lol
Do it in a rice cooker instead. The steam in the rice cooker permeates it so the bone actually falls out of the meat and the meat is so tender that it easily crumbles into those perfect pulled pork shredded strips.
Also. You should have shredded the meat while it was still in the pot with all the sauce, rub and beef stock then stirred up to pick up all the flavor.
Why the hell would you leave all that flavor behind in the pot?
I would of dump out most of the juice out put the pulled pork back in the pot with some BBQ and cook it longer.
I’ll try it.
The kid seemed to love it!!!! 😂
I think it must seem like I hate it. It’s alright for what it is, I’m going to experiment more when grilling season is over.
@SkullandMortar I made one tonight, I didn't have your seasonings, but it was good for tacos like you said. It was definitely not smoker level, but my kid was eating it like it was his last meal. Guess the kids are less critical! 😀
That was a great advertisement 😂
That sear was just fine.
To each his own, but it wasn’t what I was looking for.
and I thought it was just common sense to let it set for an additional 20 min to release the steam slowly...LOL
Yeah dude, like I said, during the filming of this video I had literally never used one before. I have to learn like everyone else LOL
I make poor mans pulled pork, can of cola, half cap of liquid smoke, favorite rub, sear and 3hrs in IP
I should try it with coke.
Napoleon over there be swaggin
Cool
Can you revise this recepe? I’d suggest sear the meat in a decent pan first, use apple juice and wiskey instead of water and add some flavour makers like onion. And once its done boil the juices of the pot to thicken and pour that sauce over the shredded meat. I’m going to try it myself this way soon.
I’m definitely going to do some more instapot recipes when the temperature cools off. I’ll try and remember to circle back to this.
Should add some liquid smoke, maybe a lil better
I have done that since. Definitely helps.
so if its not cooked throw it back into the instant pot for another 10 minutes
Thanks for the comment
Next time allow for at least a 15 min natural release
Definitely started doing this. Thanks for watching.
Probably should have cut it into smaller portions
Why do you feel that way? It seemed to pull no problem.
It did not cook all the way through.. because no moisture in side. And no seasoning for natural tender pork .... But looks ok... Better luck next time 😊
I mean it was definitely cooked all the way through. Definitely learned a lot with all this feedback for sure.
Should've used the slow cook setting
Why so?
Fat makes the meat tender and juicy, mate! Water or liquid just stews the meat!
For sure. I just went with the basic recipe provided. Once it gets colder out we are going to do a lot more with this tool. I’ve had some decent stuff from it recently.
Red Hoodie dude devouring it, contradicting the results.
Nah I'm doing it. I'm just making pork and sauerkraut
Do it
"If all else fails..."
Fair enough 😂
Oh boy goin ham lol 😂
That’s the only way we go. 😂
Why would expect a bark, something you typically get from smoking, from a pressure cooker? Curb your expectations a bit maybe, and judge it for what it is?
I think I was pretty fair. You could definitely get bark on this if you seared it in a pan.
@@SkullandMortar I could be wrong on terminology, but I believe bark is more for smoking? Crust sure, but when pressure cooking I feel that texture disappears. At least, the hard seare did on my pork shoulder did.
@@fumetsuno3407 It's all a maillard reaction of one sort or another.
Man, you got to add some aromatics to it. That's the whole thing with pressure cooking. Celery, onion, garlic, apples, apple cider, a little bit of vinegar, some black pepper, be creative
Is it better than smoked meat? No. It is however something I would actually do on a regular basis. You know, you sacrifice some flavor for convenience.
what a child, never grew up.with the cute remarks.
If growing up means I have to be a complete dweeb like you I’ll pass.
Trying to be respectful, but of course there’s no bark, you plum! It’s basically steamed/stewed…why on earth would you expect that to create a bark??? Quite frankly I’m surprised you didn’t moan about the lack of smoke ring 🤦♂️
“In next weeks episode we poach a fillet steak and are amazed there’s no crust!”
Trying to be respectful, but this is a mainly bbq channel, so of course I’m going to compare it to smoked pulled pork, which I made pretty clear during the video you dolt! Quite frankly I’m surprised you even know what a smoke ring is.
🤦♂️
“On the next comment I leave, I watch a video without understanding the obviously implied narrative and leave some snarky comment making myself look like a complete tool!”
Bah! Blasphemy! Literally everyone has a smoker at their beck and call, even those in tiny 5th floor apartments! There is no reason to try and cook the meat in a convenient way that doesn't make you stand out in the elements. How dare you! 😤 Trying to get BBQ favors without the time or resources or effort. You call yourself a pit master, pitiful. 😁😅🤣😂🙃 Love ya Brother! Peace ✌️
😂😂😂 sound like people on Facebook. Thanks for watching my man!
I know it 5/10 but i dont have a smaloker or grill allowed here. 😢😢
So felt called out at end of vid lol
It’s not a bad option for sure. I’ve gotten a little better at it with practice. No shame on the instant pot!
We're supposed to listen to you who' has never done this. In an instapot which looks unused (too clean lid).
You don’t clean your equipment?
But ur kid is eating non stop
He definitely loved it. Like I said though, it was alright, good enough. Through the comments I’ve learned a lot of tips and tricks to make it better. Thanks for watching.
You should of crisp it up in a pan
That’s what I hear.
All meat needs to be naturally vented or meat gets tough.
The meat wasn’t tough at all, it was super tender, but I have switched to natural venting.
I hope dude that got laid out was ok
I’m not sure what this means.
I wanted to watch, but, the backtrack chased my away…
Right on
Reduce the broth and add back to the meat.
We didn't reduce it but we definitely rolled it in the juice. Thanks for watching!
NOOOO THE KID IN THE RED WIPED HIS HANDS ON THE SWEATER
He lives a wild life.