Pulled Pork in Instant pot
Igor Gjozinski
Mar 02, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Main Dish
Cuisine:
American
Difficulty:
Medium
Servings:
10
Total Weight:
2774g
Time Breakdown
Preparation
2h 0m
Cooking
2h 30m
Resting
15m
Total Time
4h 45m
Nutrition
554
Calories
47.4 g
Protein
2.3 g
Carbs
39.6 g
Fat
Sugar:
1.2 g
Fiber:
0.2 g
Saturated Fat:
11.7 g
Unsaturated Fat:
2.4 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
639.1 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
17.1mg
Salt:
0g
Ingredients
Pork neck
2600
Gram
5148.0
468.0g
0.0g
364.0g
White Balsamic Vinegar (White Condiment)
50
Gram
45.5
0.5g
9.5g
0.0g
Mustard Dion
40
Gram
26.4
1.6g
3.1g
1.2g
Sunflower refined oil
30
Gram
265.2
0.0g
0.0g
29.7g
Soy sauce
30
Gram
15.9
1.9g
2.3g
0.0g
Salt
12
Gram
0.0
0.0g
0.0g
0.0g
Sweet Ground Red Paprika (spice)
8
Gram
23.0
1.2g
5.0g
0.7g
Garlic Powder
4
Gram
13.3
0.7g
2.9g
0.0g
Cooking Instructions
1. Cut the meat on 6-7 cm tick peases. In a small bowl mix 3 tsp mustard with 4 tsp white vinegar.Make a smoot tick liquid. With kitchen brush coat all the peases of meat. Leave them to marinate for 1,5 hours.
2. After the marinate period is over put the instant pot (without the lid) on high heat and brown (even black) each pease of meat (app. 3-4 min per side).
3. In mean time heat the chicken bujon.
4. Teke out all peases of meat from the pot aside and pour the bujon in the pot. With wooden spoon scrub the bottom of the pot for all the burnt wich is full of flavors.
5.Put the meat in the soup, add 3 tbs of soy sauce. Close the lid and after it starts to release the steam through the steam valve lower the heat to medium and forget about it for 2 hours.
6. It is optional to take the meat from instant pot and put it for 30 min. in oven preheated at 170 C. If you do this transfer also the liquid from the instant pot to the roasting pot. Reduce if necessarily .
Bon appetit
Recipe Notes
Under 50 gr. of Carbohydrates per serving.
Pulled Pork in Instant pot
Created on March 02, 2025
Total Time:
4h 45m
Servings: 10
Difficulty: Medium
Category: Main Dish
Cuisine: American
Nutrition Facts (per serving)
| Calories: 554 | Protein: 47.4g | Carbs: 2.3g | Fat: 39.6g |
Ingredients
- 2600 Gram Pork neck
- 50 Gram White Balsamic Vinegar (White Condiment)
- 40 Gram Mustard Dion
- 30 Gram Sunflower refined oil
- 30 Gram Soy sauce
- 12 Gram Salt
- 8 Gram Sweet Ground Red Paprika (spice)
- 4 Gram Garlic Powder
Instructions
1. Cut the meat on 6-7 cm tick peases. In a small bowl mix 3 tsp mustard with 4 tsp white vinegar.Make a smoot tick liquid. With kitchen brush coat all the peases of meat. Leave them to marinate for 1,5 hours.
2. After the marinate period is over put the instant pot (without the lid) on high heat and brown (even black) each pease of meat (app. 3-4 min per side).
3. In mean time heat the chicken bujon.
4. Teke out all peases of meat from the pot aside and pour the bujon in the pot. With wooden spoon scrub the bottom of the pot for all the burnt wich is full of flavors.
5.Put the meat in the soup, add 3 tbs of soy sauce. Close the lid and after it starts to release the steam through the steam valve lower the heat to medium and forget about it for 2 hours.
6. It is optional to take the meat from instant pot and put it for 30 min. in oven preheated at 170 C. If you do this transfer also the liquid from the instant pot to the roasting pot. Reduce if necessarily .
Bon appetit
Notes
Under 50 gr. of Carbohydrates per serving.