Instant Pot Pulled pork with Creamy Paprika Sauce
Pulled pork is extremely easy in the Instant Pot. Put your feet up while your Instant Pot does all the hard work. Recipe with UK ingredients and measurements
- 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 or you could use my vegetable stock paste
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
Remove the rind and cut the pork shoulder in about 5 pieces, not too big and definitely not too small.
Mix the 2 teaspoons of salt with the 1 tablespoon sweet paprika and rub all over each piece.
Place the 250 ml chicken stock in the inner pot of the Instant Pot with the pork shoulder pieces.
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
When ready, remove the pork and shred. Reserve the liquid left in the Instant Pot for…
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 (also known as quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes.
Natural release (also known as natural pressure release or QPR) 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.