I’ve been hankering for pulled pork for weeks, today I managed to finally satisfy that craving! This Instant Pot Pulled Pork with Creamy Paprika Sauce was so tender. After removing the pork to shred, I blended some of the juices left in the pot with cashews and more paprika (thank you Quirky Cooking for the inspiration!) and I ended with the creamiest sauce to go (rather well) with my pulled pork. I am typing this today as I had a few requests in my Pressure Cooking UK with Feisty Tapas Facebook group but also because, if my hands are not busy, I’ll end up eating all the pulled pork myself.
Make it without the sauce for a great LOW CARB dish or, of course, only have a tiny bit of the sauce which is quite filling.
Ready for the recipe?
– 1.66 kg shoulder of pork (mine was from Aldi), don’t worry if yours isn’t exactly the same size, the timings are the same
– 2 teaspoon Maldon salt (or your favourite salt)
– 1 tbsp paprika (sweet)
– 250 ml of homemade chicken stock
For the sauce
– 120 g raw cashews
– 250 g liquid left from cooking (so, basically, don’t throw it away!)
– 1 tsp smoked paprika (or sweet if you don’t want it spicy)
Method (scroll down for photos)
1. Remove the rind and cut the pork shoulder in about 5 pieces, not too big and definitely not too small.
2. Mix the 2 teaspoon salt with the 1 tablespoon sweet paprika and rub all over each piece.
3. Place the 250 ml chicken stock in the inner pot of the Instant Pot with the pork shoulder pieces.
4. Lock the lid in. Steam release handle pointing to Sealing. Press Manual and use the – and + buttons to programme 90 minutes. Natural release* at the end
5. When ready, remove the pork and shred. Reserve the liquid left in the Instant Pot for…
6. Blend 250 ml of the juices (you will have more than this) with the 120 g raw cashews and 1 teaspoon paprika until you have a creamy sauce (in Thermomix: 1 minute, speed 9).
Enjoy! And, of course, let me know if you try it…
Tip from reader Frances who has tried and loved this recipe:
I put the pork in a dish, covered it with the cashew sauce then grated cheese. Grilled till golden. Epic!!!! You gotta try this ~ Frances
Thank you Frances!
Quick release means venting the steam as soon as the pressure cooking process finishes.
Natural release means letting the float valve pop back down of its own accord, if it takes over 15 minutes, you’re ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
|Ready to cook|
|The liquid (juices) from cooking ready to turn into sauce|