Easy Braised Pork Shoulder Instant Pot Recipe (2024)

FAQs

Can you braise in an Instant Pot? ›

Braising meat in the Instant Pot is quite easy. Most of the cooking time is hands- off, so you'll have time to prep the rest of dinner while the meat cooks.

Can You Overcook Pork in the Instant Pot? It is more common to undercook pork in the Instant Pot than overcook it. If the meat seems tough, it is most likely undercooked and needs additional time.

slow cooking. Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.

Because pork shoulder is considered to be a tougher cut of meat, it benefits greatly from a “low and slow” cooking process, such as braising, to really bring out its flavor, richness, and tenderness.

Cooking low and slow breaks down the tough meat so it's tender and delicious. Check on it occasionally. The liquid level needs to remain the same, so add more if necessary. It will take about 1 1/2 to 3 hours to become fork-tender.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.

Different altitude, the temperature of the liquid you added, the size of your pork roast, if it's in one piece or cut into pieces etc. all impact the time it takes to cook. If you start trying to shred the meat and it isn't simply falling apart, place the lid back on and give it another 30 minutes or so and test again.

Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker.

What temp is pork shoulder most tender? ›

For BBQ cuts, the recommended temperature for optimal tastiness is 203°F (95°C). A pork shoulder cooked to 145°F (63°C) is safe to eat, but will not be tasty at all. Continue cooking high-connective-tissue cuts (which have enough fat and collagen to handle the high temperatures) to 203°F (95°C).

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

You can braise in whatever combinations of liquids that you like: red wine, balsamic vinegar, apple cider, or even milk. Just make sure that the meat you're braising is only partially submerged (if it's fully submerged, you're technically stewing, which is a slightly different process).

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

This pressure-cooker version of the classic red wine–braised beef short ribs delivers absolutely perfect results, just in less time. The traditional version of this recipe normally requires about three hours to fully tenderize the beef; here we get that part done in about 45 minutes.

At heart, they're slow cookers, which means they're excellent for simmering, stewing, and braising. So yes, you certainly can braise in a crock pot. Crock pots come in two basic shapes, round and oblong. The oblong ones are better for cooking roasts and whole birds, things of that size and shape.

For the Braise function, the default temperature and time is either “Browning” at 230 degrees F or “Simmering” at 185-205 degrees F for two hours. You can also adjust the timing to a minimum of one hour and maximum of four hours.

Cover the pan and cook over low heat on the stove or in the oven for approximately 1 to 3 hours, depending on the cut you're using. Braising meat at a low and slow time makes it super tender. Check the amount of liquid and add more to the pan if necessary so the meat doesn't dry out.