You know what I love? Leftovers. You know what else I love? Saving money. You know what ELSE I love?! My Instant Pot! So, quite frequently I go to Costco and purchase pork in bulk (like….10.44lbs!), divide it up into freezer bags, label it, cook one portion, and throw the other two bags into the freezer.
For my family of two adults, a 3-year-old and 1-year-old 3-ish pounds of pulled pork usually gets us at least two dinners and one lunch each. We’ll call that around 7 servings because the kids don’t eat a ton.
I’m going to do some quick math. This particular package I bought was $24 for just about 10 lbs. – when you cut away the excess fat. I get about 7 servings for 3 lbs. So, we get about 23 servings for the entire package. That makes each serving just over $1! What a deal!
Obviously, the number of servings you’ll get depends on your family size, but I am a fan of making a big batch of pulled pork and eating it a million different ways. Keep in mind, even in the Instant Pot, you’ll still need to dedicate a good 2 hours to making your pork but it beats having to let it cook for 7-9 hours in a slow cooker!
Here’s how I make mine:
Equipment you’ll need
-Cutting board and sharp knife
-Small bowl for spice mix
-3 to 4lbs boneless pork butt or shoulder
-Just under ¾ c water
-1 ¼ teaspoon coarse salt
-1 teaspoon garlic powder
-1 teaspoon smoked paprika
-1 teaspoon cumin
– ¼ teaspoon ground black pepper
– ¼ teaspoon dried oregano
*You can add chili powder or cayenne pepper if you like it spicy!
So, let’s make pulled pork!
First, make the dry rub by measuring out all your spices in a small bowl and mix them together with a fork. Feel free to play around with the spices. If you like it more garlicky, go for it. Want to add onion powder? Why not!
Take the pork and dry it on a cutting board with paper towel. Cut off any of the bigger pieces of excess fat. Then, cut the pork into even pieces about the size of a closed fist.
Place the meat into the Instant Pot insert and pour the dry rub over the pork. Use your tongs to mix the meat and coat it evenly with the spice mixture.
Add the water to the Instant Pot. Close the lid and set the valve to sealing.
Select manual and increase the time to 90-110 minutes. If you use more than 4 pounds of meat go with closer to 100 minutes. After the IP comes to pressure and cooks it will naturally release the pressure if you leave it alone. (Natural Pressure Release) It will take anywhere from 30-40 minutes.
Finally, open the pot, take a whiff of your deliciousness and move the big pieces of meat to a bowl or container to shred. You really should be able to just pull it apart with 2 forks! Add additional salt to taste.
*I usually save ¼ to ½ cup of the liquid from the Instant Pot to add to the leftover pork before it goes in the fridge to prevent it from drying out. *
So, there you go! I have served this over salad, with a baked potato on the side or over cauliflower rice with Pico de Gallo and guacamole. It’s super versatile and this one really is a crowd pleaser!
It also makes for an awesome eggless breakfast the next morning over mixed greens with breakfast potatoes.
Let me know if you put it on your next menu and how it comes out! Enjoy!