Instant Pot Hk Pork Shoulder Recipes
INSTANT POT PORK SHOULDER
Steps:
- Gather the ingredients.
- Slice the pork shoulder into 3 or 4 large chunks.
- Select the sauté function and heat the oil in the Instant Pot inner pot. When the oil is hot and shimmering, add the pork pieces. Cook for about 8 to 10 minutes, turning to brown on all sides.
- Add the onion, garlic, 1 teaspoon of the kosher salt, the pepper, and chicken stock.
- Secure the lid on the pot and turn the steam release vent to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 60 minutes. When the time is up, let the pressure come down naturally for 10 to 20 minutes.
- With a slotted spoon, remove the pork to a bowl and set it aside to cool. Strain the liquids in the Instant Pot through a mesh strainer. Skim off the fat and discard the solids. Return the defatted liquid to the Instant Pot. Taste the liquid and adjust the seasonings.
- Shred the pork and return it to the Instant Pot. Select the sauté function and cook until the pork is hot.
- Transfer to a serving bowl. Alternatively, switch to the "keep warm" setting and serve the pork from the Instant Pot.
- Serve the pork in warm buns or taco shells with garnishes and enjoy.
Nutrition Facts : Calories 688 kcal, Carbohydrate 2 g, Cholesterol 204 mg, Fiber 0 g, Protein 54 g, SaturatedFat 18 g, Sodium 382 mg, Sugar 1 g, Fat 50 g, ServingSize serves 8, UnsaturatedFat 0 g
INSTANT POT ASIAN-INSPIRED PORK SHOULDER
This Instant Pot recipe for tender pork butt comes from Daniel Shumski, author of the cookbook "[How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook](https://www.howtoinstantpot.com/)." In this easy pork recipe, you'll take advantage of store-bought sauce and, of course, the electric pressure cooker to get your main course prepared in 10 minutes flat (hello, weeknight meal!). Using an electric pressure cooker helps bring the cook time for the pork shoulder down to 45 minutes - a far cry from the usual 3-4 hour cooking time of your average pulled pork recipe. This simple pressure cooker recipe is a great starter recipe for first-time Instant Pot users, as it requires minimal prep and leaves you plenty of room to make the recipe your own: choose a gluten-free sauce (check that it contains tamari instead of soy sauce), swap out the chives for green onions, serve mixed with Chinese vegetables sauteed in sesame oil for a low-carb meal, stir pork chunks into soup, or spoon over brown rice for a hearty rice bowl ... use your imagination to customize it to your own tastes and dietary needs. The recipe is a Yummly original created by [Daniel Shumski](https://www.yummly.com/dish/author/Daniel-Shumski). **Cooking Tip:** After the pork is done cooking, place any extra cooking liquid left in the pot in the refrigerator overnight. Remove and discard the fat that solidifies atop the cooking liquid and use the remaining liquid as a broth for serving udon noodles or to season a stove top stir-fry. (It's particularly good for adding a punch of umami to vegetable and tofu stir-fries.) The liquid can be placed in a zip-top bag and frozen for up to three months.
Provided by Yummly
Categories Main Dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- Place the onions in the inner pot, sprinkle the salt and pepper over them, and add the water.
- Place the pork on top of the onions and drizzle it with the sauce.
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
- When the cooking cycle ends, press Cancel. Allow the appliance to cool and pressure release naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Use tongs to remove the pork from the inner pot and serve it with the sauce drizzled over it, accompanied by rice and garnished with sesame seeds and chopped chives.
Nutrition Facts : Calories 300 calories, Carbohydrate 15 grams, Cholesterol 100 milligrams, Fat 12 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 690 milligrams, Sugar 6 grams
INSTANT POT CREAMY HERB PORK RECIPE BY TASTY
Here's what you need: pork shoulder, salt and pepper, vegetable oil, white wine, Private Selection Petite Red Potatoes, Kroger Baby Carrots, chicken broth, fresh thyme sprigs, butter, Simple Truth Organic Baby Bella Mushrooms, flour, heavy cream
Provided by Kroger
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Season the pork shoulder generously with salt and pepper on all sides.
- Set the Instant Pot to "Sauté" setting and allow pot to heat up. Add the vegetable oil. When hot, sear the meat on all sides until brown. Remove meat from the pot and set aside. Turn off the Instant Pot.
- Deglaze pot with white wine. Place Private Selection Petite Red Potatoes and Kroger Baby Carrots in the pot. Nestle the pork shoulder in the middle of the vegetables. Pour chicken broth over everything and add the thyme sprigs.
- Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 50 minutes.
- When the timer goes off, allow pressure to release naturally OR turn pressure valve to "Venting" to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
- Remove the pork, vegetables, and liquid (making sure to reserve liquid).
- Set the Instant Pot to "Sauté" setting. Add butter and melt. Add mushrooms, toss to coat in butter, then let brown, stirring occasionally. Once mushrooms are browned, sprinkle flour over them and stir. Stir in heavy cream, ½ cup reserved cooking liquid, and ½ teaspoon kosher salt. Bring to a simmer for 2-3 minutes, then remove from heat.
- Pull meat into large pieces. To serve, put vegetables in a bed on a platter. Top with pork roast pieces. Spoon creamy mushroom sauce over pork. Garnish with thyme leaves. Serve!
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- Preheat Instant Pot: Heat up your Instant Pot by pressing the Sauté button and click the Adjust button to go to Sauté More function. Wait until the indicator says HOT.
- Brown Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper. Add 1 tbsp (15ml) of peanut oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Add in the seasoned pork shoulder meat, then let it brown for exactly 5 minutes on each side (don’t need to keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
- Make HK Tomato Sauce: While the pork shoulder is browning in the Instant Pot, mix all HK Tomato Sauce’s ingredients together.
- Sauté Onion, Shallot, Garlic, and Mushrooms: Add 1 tbsp of peanut oil if necessary. Add in the sliced onions, diced shallot and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions and shallot for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrant. Add in the mushrooms and cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
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