Pulled Pork in Instant pot
- Total
- 4 h 45 min
- Prep / cook
- 120 / 150 min
- Servings
- 10
- Ingredients
- 8
- Per serving
- 554 kcal
Ingredients 8
Servings:
Pork neck
2600
Gram
5148.0
468.0g
0.0g
364.0g
White Balsamic Vinegar (White Condiment)
50
Gram
45.5
0.5g
9.5g
0.0g
Mustard Dion
40
Gram
26.4
1.6g
3.1g
1.2g
Sunflower refined oil
30
Gram
265.2
0.0g
0.0g
29.7g
Soy sauce
30
Gram
15.9
1.9g
2.3g
0.0g
Salt
12
Gram
0.0
0.0g
0.0g
0.0g
Sweet Ground Red Paprika (spice)
8
Gram
23.0
1.2g
5.0g
0.7g
Garlic Powder
4
Gram
13.3
0.7g
2.9g
0.0g
Steps 7
Under 50 gr. of Carbohydrates per serving.
An incredibly tender, juicy, and flavor-packed pulled pork recipe that leverages the pressure cooker to achieve slow-cooked perfection in a fraction of the time.
-
Marinate the meat: Cut the meat into 6–7 cm thick pieces. In a small bowl, mix 3 teaspoons of mustard with 4 teaspoons of white vinegar to create a smooth, thick paste. Using a pastry brush, coat all the pieces of meat thoroughly. Leave them to marinate for 1.5 hours.
-
Sear the meat: Once the marinating time is up, set the Instant Pot to high heat (Sauté function, without the lid) and sear each piece of meat until deeply browned—almost charred—for about 3–4 minutes per side.
-
Warm the broth: In the meantime, heat up the chicken broth (bouillon).
-
Deglaze the pot: Remove all the meat pieces from the pot and set them aside. Pour the warm chicken broth into the pot. Using a wooden spoon, scrape the bottom of the pot to loosen all the browned bits, which are packed with flavor.
-
Cook: Return the meat to the liquid and add 3 tablespoons of soy sauce. Close the lid and lock it. Once the pot reaches pressure and begins releasing steam, lower the heat to medium and let it cook undisturbed for 2 hours.30 Gram Soy sauce
-
Finish (Optional): For an optional crispy finish, transfer the meat along with the cooking liquid into a roasting pan and bake in an oven preheated to 170°C for 30 minutes, allowing the sauce to reduce if necessary.
-
Bon appetit!
Igor Gjozinski
3/2/2025
Updated on
4/29/2026
Public
Classification
Category:
Main Dish
Cuisine:
American
Difficulty:
Medium
Servings:
10
Total Weight:
2774g
Time Breakdown
Preparation
2h 0m
Cooking
2h 30m
Resting
15m
Total Time
4h 45m
Nutrition
10
554
Calories
10
47.4 g
Protein
10
2.3 g
Carbs
10
39.6 g
Fat
Sugar:
1.2 g
Fiber:
0.2 g
Saturated Fat:
11.7 g
Unsaturated Fat:
2.4 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
639.1 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
17.1mg
Salt:
0g
Pulled Pork in Instant pot
Created on 3/2/2025
Total Time:
4h 45m
Servings: 10
Difficulty: Medium
Category: Main Dish
Cuisine: American
Nutrition Facts (per serving)
| Calories: 554 | Protein: 47.4g | Carbs: 2.3g | Fat: 39.6g |
Ingredients
- 2600 Gram Pork neck
- 50 Gram White Balsamic Vinegar (White Condiment)
- 40 Gram Mustard Dion
- 30 Gram Sunflower refined oil
- 30 Gram Soy sauce
- 12 Gram Salt
- 8 Gram Sweet Ground Red Paprika (spice)
- 4 Gram Garlic Powder
Instructions
An incredibly tender, juicy, and flavor-packed pulled pork recipe that leverages the pressure cooker to achieve slow-cooked perfection in a fraction of the time.
Instructions:
Marinate the meat: Cut the meat into 6–7 cm thick pieces. In a small bowl, mix 3 teaspoons of mustard with 4 teaspoons of white vinegar to create a smooth, thick paste. Using a pastry brush, coat all the pieces of meat thoroughly. Leave them to marinate for 1.5 hours.
Sear the meat: Once the marinating time is up, set the Instant Pot to high heat (Sauté function, without the lid) and sear each piece of meat until deeply browned—almost charred—for about 3–4 minutes per side.
Warm the broth: In the meantime, heat up the chicken broth (bouillon).
Deglaze the pot: Remove all the meat pieces from the pot and set them aside. Pour the warm chicken broth into the pot. Using a wooden spoon, scrape the bottom of the pot to loosen all the browned bits, which are packed with flavor.
Cook: Return the meat to the liquid and add 3 tablespoons of soy sauce. Close the lid and lock it. Once the pot reaches pressure and begins releasing steam, lower the heat to medium and let it cook undisturbed for 2 hours.
Finish (Optional): For an optional crispy finish, transfer the meat along with the cooking liquid into a roasting pan and bake in an oven preheated to 170°C for 30 minutes, allowing the sauce to reduce if necessary.
Bon appetit!
Notes
Under 50 gr. of Carbohydrates per serving.
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