A super simple pressure cooker shredded pork recipe that just requires some basics: a little garlic a little salt, a little smoky bacon. Toss in a little steamed cabbage, and it even seems like it could be good for you.
- 4 slices bacon
- 4 lb boneless pork shoulder
- 6 cloves garlic peeled
- 1 cup water
- 2 tsp kosher salt
- 1/2 head cabbage cut into 4 wedges
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Set Instant Pot to sautee setting and cook the bacon until it's crispy. Once the bacon is cooked, turn the Instant Pot off.
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Cut the pork shoulder into two equal pieces and trim excess fat if you'd like. It's ok to keep some of the fat on, though. It's what makes your pork taste juicy and delicious.
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Using a knife, cut 6 slits in the pork shoulder and nestle a clove of garlic into each one.
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Place the pork shoulder in the Instant Pot, on top of the bacon. Sprinkle salt over the pork shoulder, and then pour in the water along the sides, being careful not to rinse off the salt.
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Close the lid on the Instant Pot and make sure the pressure valve is closed. Set your Instant Pot to high, and cook under pressure for 90 minutes. Once the pressure cooking is completed, allow the pressure to release naturally for about 15 minutes. Then switch the pressure valve to release the remaining pressure and open the lid.
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Remove the pork from the Instant Pot using a pair of tongs. It'll probably fall apart and shred easily. Place it in a bowl and shred it into bite-sized pieces.
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While shredding the pork, place the cabbage wedges into the Instant Pot, nestled in the juices from the pork. Cook the cabbage under high pressure for 3 minutes. When the pressure cycles is completed, do a quick release immediately. Place the cabbage in a bowl and serve it with the pork.