IP Garlic Pork

The instant pot version of Garlic Pulled Pork – probably not quite as good as making it in the oven, but it’s a lot quicker and still really tasty. You do have to play around with the amount of garlic in this one to get it to your liking…this version is pretty mild and great for eating as a stand alone serving of shredded pork. If putting in tacos, bump up the garlic a bit.

What you need:

  • 3.5 lbs pork shoulder cut into large chunks
  • 1 TBS garlic powder
  • 3 cloves of whole garlic
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 bay leaf
  • juice of an orange, lime or lemon + enough water to get 1/2 cup liquid
  • 1 onion sliced

What to do:

Mix the spices together and set aside. Add the pork to the instant pot and pour the juice/water over it. Sprinkle seasonings and mix so meat is coated. Add the bay leave, garlic cloves and onion to the IP…seal that baby up and cook it on high pressure for 50 minutes, 10 min QR. Shred and enjoy. Since the IP seals in pretty much all the moisture, this will render out a lot of liquid…which is really tasty! Use it as “jus”over the pork or just drain it off if you prefer. The pork will be yummy either way. I always freeze leftovers with a good bit of the cooking liquid.

This is also great crisped up in a pan as leftovers.

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