Best Instant Pot Pork Shoulder
Instant pot pork shoulder is a quick, tasteful, and convenient dish you can make in an hour. It is made with pork shoulder, spices, and vegetables. This dish is wholesome and a great option for feeding a large crowd.
Note: Made in a 6-qt Instant Pot
Equipment
- Whisk
Ingredients
- 2 pound (907 g) pork shoulder skin removed
- 2 teaspoons (12 g) salt
- 1 teaspoon (5 ml) ground black pepper
- 2 tablespoons (30 ml) cooking oil
- 1 cup (237 ml) water or broth
- 2 carrots cut in chunks
- 1 celery stock cut in chunks
- 1/2 onion cut in chunks
- 1 teaspoon (2 g) paprika
- 1/2 teaspoon (1 g) cumin
- 2 cloves garlic smashed
- 1/2 orange
Instructions
- Press the saute button and set it to high. Season the pork with salt and pepper. When the pot is hot, add the cooking oil. Add the pork and brown on all sides, about 3-4 minutes per side.
- Remove the pork. Pour in the water and deglaze the pan. Add the remaining ingredients to the pot. Squeeze the juice from the orange, then put the rind in the pot. Add back in the pork and nestle it among the veggies.
- Lock on the lid and set the vent to sealing. Pressure cook on high for 60 minutes. When the time is up, allow a natural release of pressure, typically 10-15 minutes. Remove the pork from the pot and slice or shred to use how you wish.
Notes
- Refrain from moving the pork around in the pot until it's had long enough to brown.
- If your pot becomes too hot on high and starts to beep with the HOT warning, you can periodically turn it to Low or if you don't have a low setting, you can turn it off for 30 seconds.
- Be careful when you deglaze the pot, it will be really hot and could splatter back up at you. Wait 30 seconds to pour in the water.
Nutrition
Calories: 149kcalCarbohydrates: 4gProtein: 14gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 651mgPotassium: 333mgFiber: 1gSugar: 2gVitamin A: 2615IUVitamin C: 8mgCalcium: 26mgIron: 1mg
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