Elise’s low-and-slow slow cooker Mexican pulled pork is fantastic, but when I forget to plan ahead or want it to be ready a little more quickly, I make this speedy version in my Instant Pot.
The Ingredients for Instant Pot Pulled Pork
Elise’s spice rub includes chili powder, salt, brown sugar, and a blend of herbs and spices – this mix is so good that I just left it as is. In fact, the only real change that I made was to add some liquid to the pot – you need some in order to properly cook food in a pressure cooker. You can use fruit juice, broth, or even water, but I went with pineapple juice for its tangy sweetness. I think this complements the spices in the rub nicely!
Tip for the Best Pulled Pork
Whether you make this pressure cooker version or the slow cooker version, try to allow some time for the pork to come up to room temperature before you begin cooking. This helps the pork develop a better crust when you sear it, which means more browned flavor in the finished dish. An hour is ideal, but any amount of time you can give it will help.
How to Serve This Pulled Pork
Make tacos! After you’re done pulling the pork into shreds, run it under the broiler to give them that signature carnitas crispiness. Then toss with the reduced cooking liquid and serve with all your favorite taco toppings. I’d recommend all or some of the following:
Sliced avocadoSliced radishesThinly sliced red or green cabbageThinly sliced romaine lettuceDiced red onionsChopped tomatoesCrumbled cotija cheeseChopped cilantroLime wedges
Also, I recommend toasting your tortillas to give them a little char. You can do either over the open flame of a gas stove (use heat-proof tongs!) or in a dry skillet.
What to Do With Leftover Pulled Pork
One of the best parts of making pulled pork is that you tend to have a lot leftover. Here are some ideas for using up your leftover pulled pork:
Pulled pork sandwiches — of course!Make chili — mix your leftover pork with broth, tomatoes, beans, and veggies for a thick stewToss with pasta or spiralized zucchini noodles, or serve over cauliflower riceUse as a pizza topperEgg scramble — pulled pork is so good with scrambled eggs for breakfast! It’s also delicious in breakfast tacos, topped with scrambled eggs and shredded cheese
Storing and Freezing Pulled Pork
Pulled pork will keep for up to five days refrigerated or up to three months frozen. Freeze the pulled pork in batches in quart-sized freezer bags with as much air pressed out as possible to prevent freezer burn. You can also use regular pork shoulder (not roast) in this recipe, but it’ll be slightly less flavorful, since it will be a lightly leaner cut.
What Are Carnitas?
Carnitas are a Mexican slow-cooked pork dish, originating from Michoacan. The pork is usually braised for hours, shredded, and then browned in its own fat until slightly crispy. Our Instant Pot pulled pork recipe uses similar spices for carnitas. And if you want to make them, see our optional Steps 10 and 11 for crisping up your pulled pork to make carnitas.
Tips for Thawing and Reheating Leftover Pulled Pork
If your pork is frozen, move it to the refrigerator at least a day in advance to thaw. The easiest way to reheat pulled pork is in the oven. Preheat your oven to 250°F. Put your pork in an ovenproof dish and toss with a bit of liquid or fat. Cover with foil and reheat until the internal temperature reaches 165°F. You can also reheat portions in a covered container in the microwave or in an oiled pan on the stove. The trick is to make sure you don’t dry out the pork.
More Ways to Make Pulled Pork!
Slow Cooker Cider Pulled Pork Slow Cooker Dr Pepper Pulled Pork Slow Cooker Mexican Pulled Pork Slow Cooker Chinese Pulled Pork (or make it in the pressure cooker) Barbecue Pork Shoulder on a Gas Grill
4 tablespoons chili powder 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons) 1 tablespoon brown sugar 2 teaspoons ground cumin 1 teaspoon cayenne 1 teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon cinnamon Scant pinch ground cloves
For the pulled pork:
3 1/2 pound boneless pork shoulder roast, cut into 2 pieces 2 tablespoons vegetable oil 3/4 cup pineapple juice, orange juice, or water
Optional toppings (pick a few or all of them!):
Sliced avocado Sliced radishes Thinly sliced red or green cabbage Thinly sliced romaine lettuce Diced red onions Chopped tomatoes Crumbled cotija cheese Chopped cilantro Warm tortillas, corn or flour Fresh squeezed lime juice Salsa
Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned. It will take about 10 minutes for your pressure cooker to come up to pressure, and then the cooking time will begin. Then, use heat-proof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot. Reserve the fat. (Alternatively, let the cooking liquid stand for about 10 minutes until the fat floats to the top, then use a shallow spoon to skim as much fat as possible from the surface.) It’s fine to skip this step if you’re making a recipe where you don’t need the pork to be crispy. Serve it in tacos with the fixings listed above, or in burritos, rice bowls, or on a tostada salad.
