Shredded Pork
yields about 8+ servings of pork (yield will depend on size of bone and fat content of the cut of meat you choose)
3-4 lbs pork butt (if bone-in, you will get fewer servings of shredded meat)
Sea salt
Black pepper
2-3 garlic cloves, cut into large chunks
1 Tbsp olive oil
The great thing about this recipe is 1. It’s super simple and 2. It can be scaled to whatever your needs are. I’ve used it for 2lbs of pork all the way up to 6lbs. The key is to cut the pork into smaller uniform sizes so the cooking time is cut down. If I had all the time in the day, I would leave the roast whole and slow cook it in a dutch oven in the oven, but some days a 2 hour shredded pork is just what you need!
Cut pork roast into 4 inch squares. Season generously with salt and pepper. Set InstantPot to saute mode and let it heat up. Add olive oil and sear each chunk of meat until a nice golden crust forms, flipping until you’ve done all sides. Work in batches of 3-4 pieces of meat if you need to because if the pot is too crowded, moisture will start accumulating and you won’t get the golden sear you want. Once all pieces have been browned, return them all to the pot. Set InstantPot to Manual Pressure. Secure lid and cook on high pressure for 2 hours. Allow to naturally release. Once pressure has fully released, remove the lid and shred meat using tongs or two forks. As I shred the meat, I like to pick out any large pieces of fat, gristle and bone. Taste the meat and add salt and pepper as desired.