Sunday, June 4, 2017

Shredded Pork Pork

No, that's not a typo. There's bacon in this recipe. Pork and pork! 


  • 3 slices of bacon
  • 5 pound bone-in pork shoulder roast
  • 5 peeled garlic cloves
  • Salt, kosher or table
  • 1 cup water

  1. Add three pieces of bacon in your instant pot. Press the “Sauté “button. Fry up you bacon. 
  2. Cut the pork roast into a few pieces. Then, use a knife to make some tiny pockets for the garlic cloves. Stuff them in.
  3. Sprinkle ¾ teaspoon of kosher  salt for every 1 pound of meat all over the pork. If you're using table salt, use about half that amount.
  4. Place the pork on top of the bacon, pour in water around the edges. (Not directly on top of the meat if you can help it.) 
  5. Put the lid on and lock it. Hit cancel to stop the sauté and then select the “Manual” button.  Press “+” button until you hit 90 minutes under high pressure.  It will take some time to come up to pressure but it does everything for you, so you can go relax. It will beep once it come up to pressure but you don't have to do anything at that point. Keep relaxing. 
  6. When it is done, it will beep again and then go into "keep warm" mode. Hit "cancel" and  walk away for about 15 minutes while the  pressure releases naturally. 
  7. Youll know the instant pot is depressurized then it lets you open the lid. It will not let you open before then. Open the lid and shred your pork in the pot. Then serve and enjoy! 

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