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I have just over a 2lb boneless pork shoulder, should I cut the time? Thanks
I don’t think you need to cut the cooking time under pressure, no. The IP will come to pressure faster and take less time to do a natural release because there’s less mass in it, so in practice the total cook time will be less anyway.
Y.U.M. I cook a lot and I did not alter the recipe except to add about twice the pineapple juice and trimmed the fat prior to searing. Cooked in Instant Pot. Served on hawaiian rolls with bar-b-que ranch coleslaw. WAS DELISH and pretty.
I made 15lbs of pulled pork with this recipe except instead of using an instapot, slowcooker, or pressure cooker I cooked it sous vide for 24 hours @ 154°F with my Joule. The reaults were absolutely incredible. Pre-searing is key.
I just wanted to say that I made this tonight and it was DELICIOUS! I used half the amount of chilli powder and cayenne pepper (because I don’t do well with hot peppers), I didn’t put pineapple juice because I didn’t have it so just water and the rub spices and the pork was so good!
I love this recipe.i must have made it four times in two weeks! (And about to make out again!)
I used an electric pressure cooker and the results were just stunning. The meat was well cooked and the flavour came out perfectly.
I’m about to try this. I only could find pork shoulder with bone-in… will that effect the time? What should I set it to? I don’t think I can cut it in half either…
With bone-in pork shoulder, you’ll end up with a slightly smaller yield, but the recipe should work the same. Cut around the bone to separate the roast into two pieces, if you’re able! If not, I would try increasing the cooking time by about 15 minutes, to ensure that the pork gets tender even when cooked in one big piece.
On big pieces of meat as a London.broil for beef tacos you will succeed in having the most tender meat if you cut it up into 2×2 pieces. Then use a hand mixer to shred it beautifully. Guaranteed!!!
We made this over the weekend. It was pretty salty. Good flavor otherwise though. I don’t know if it was because our kosher salt was not the same quality as the kosher salt used in the recipe. Are all kosher salts created equally?
We ended up using the pork in bowls with brown rice, pinto beans, cilantro, red onion, cheese, sour cream and avocado, which was delicious and cut down on the saltiness somewhat.
I’d like to make this again but cut down on the salt. I’m thinking maybe I would use all the spices except salt in the rub. Then I could salt the pork before putting the rub on.
Hi, Rachel! Emma here, managing editor for Simply Recipes. It might just be that your family prefers less salt, so you can by all means just cut back on the amount of salt in the recipe. Sounds like your rice bowls ended up being a great solution. Enjoy!
Thanks for the response, I’ve been meaning to come back with an update since I’ve made this again. The second time, I made the spice rub without the salt. Then I salted the pork shoulder directly before putting on the spice rub. That change made all the difference and we love this recipe now!
I have been searching for a quality carnitas recipe for some time. This is superb and very easy to prepare in an instant pot. I like to fry my shredded pork, adding the juice to make it even more delicious. This recipe has all the right spices and the prep time is easy. I had two frozen pork loins- don’t usually use the loins but they were immediately available. I had to cheat-defrosting them in the microwave. I then cut them into thirds and put them into a glass baking dish and added the rub. After searing I placed them back into the baking dish and worked the remaining rub into the pork pieces. Here I picked back up on the easy to follow recipe.
I have an 8 qt pressure cooker. If I double the recipe, do I need to increase the time?
Nope, you can keep the cooking time the same! I’d use a maximum of 6 pounds of meat in an 8-quart Instant Pot (7 pounds would be pushing the capacity a bit), but keep the other (doubled) quantities the same. You may also need to sear the pork in a couple batches, if it does not all fit in a single layer at one time.
I’m also relatively new to pressure cooking/instant pot and am totally sold! We’ve made this twice already because it’s insanely good. Great exactly as written, and for sliders your favorite pulled pork application ;-) . The hint of cinnamon puts it over the top…all the subtle flavors come out in this one. Don’t skimp on step 10 either- the first time I thought it would be too wet and drippy for tacos/sliders, but it absolutely makes the dish even better!
Okay… so I realized I didn’t have any chili powder, and decided to substitute with five spice, which may seem redundant or odd… BUT IT WAS AMAZING! Foodies who were at my house for dinner were raving about the recipe. Everyone was eating it as both sliders and pulled pork tacos. Definitely will be making this again!
All of the recipes look and sound so delicious. Still a bit afraid to use the Instant Pot but will try it soon.
I am new to the world of Pressure Cooking so was a little nervous, but it turned out great! I am going to make it again for Company tonight.
So glad to hear it! Hooray!
I made this for a family gathering and it turned out great, perfectly cooked and seasoned. We didn’t broil it as suggested but it still turned out well, even without the crispy bits. The pork went well as street tacos topped with just onion, lime and cilantro.
Do you think pork sirloin, which is very lean, would work as well? Happen to have some in the freezer I would like to use!
I think sirloin is better suited to roasting and slicing, while tougher cuts like shoulder are best for recipes like this one. If you do try it out, though, I’d definitely be curious to know how it turned out!
FYI I’ve got a pork roast recipe in my upcoming cookbook that I can’t wait to share with everyone! :-D
Fab recipe!! My pressure cooker is my best friend in the kitchen. I got it from my mum’s as a birthday present. Love your recipe, mouthwatering!
This looks delicious! I have to get an InstaPot!