Help Me Cook Pork Shoulder In My Instant Pot
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How long do I cook Pork Shoulder in the Instant Pot? Aka, the Insta Pot. My how to use an instant pot and pressure cooker vids: …
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tough means not long enough, cook it longer
Your bone is your thermometer. Grab it and give it a very slight pull. It should slip right out.
Your meat looked tough. I could tell from your vid that YOU DIDNT PUT ENOUGH LIQUID IN.
When you defrost meat, you dont trickle water over your meat, you submerge it while still in the package.
Usually the longer you cook a shoulder the meat will just fall apart, less the cook on the meat will seem tougher.
So I just made a batch of pork adodo. 4.4 Lbs of boneless shoulder. cut into 2" chunks. browned in two batches. In the pot with some onions and a cup of broth, adobo sauce.. 1:20. Perfect over rice.
20 minutes per pound and you'll be good to go.
The internal temp has to reach 190F. That is when the collagen and the weird shit you pick out when it cools liquifies. 200F is even better. Only then will it 'fall apart'.
I didn’t read all the comments but if it’s under cooked it will be tough and over cooked it will be mushy. If you pull the bone and it comes out clean you are good to go.
I am sorry but your little initial comment bugged me.
You said thanks for clicking,or watching,whatever you do……
I thought
You shot a video,edited,uploaded,even said you had a podcast later …
But you dont k ow how we got here ?
Just bad like the receipe
What did you decide???
I did a bone-in shoulder in my Instant Pot recently. It was big enough to fill the pot. I used a cup of water and the trivet to keep it up off the bottom. Coated it with my own rub and cooked it on high for 1 hour after searching for the right cooking time without success. After an hour I let the pressure come down naturally, then checked the temperature. The meat was tough and the temp only 140 F. I put it back in for another hour, and it was still not up to temp of 195 F where the collagen is all changed to glycerin and the meat is tender. I put it back in for another hour and it was done. That did it. Reached in the pot and pulled out the bone. Now if I could do that with a beef shoulder. . . .
I cook pork shoulder 90-120 min in 1 to 2 cups chicken broth. I allow a 15-20 min natural release. I always add 1/4 cup of apple cider vinegar to my 1-2 cups broth.
I Like all of your Videos is there any you could put dates on your videos
You need to get a meat thermometer then you will know when your meat is ready.
I know this is a bit too late, but I'll say it anyway…it's only on a computer…what can go wrong? 😉 I'd cut it in half or cut a 1/4 off and put back in the pot hi-press for another 10 minutes. See what that meat is like. If better, put the rest in. If still tough, try another 5 minutes and go from there. I did that with a portion of chuck roast, longer was better, too long was mushy. So I found a "somewhat sweet spot". Mine is a different brand, but the chuck was about 30-40 minutes. BTW, it was about the same as my stove top model that I got when I watched "someones" reviews and recipes on that one. 😉 LOL. Happy New Year guys! Stay warm and thank you both so much for all you do for us! Take care, AL
I always sear meat before pressure cooking. It adds flavor to the broth. Love your videos – you are a natural. Keep on making them.
Under cooked if it’s tough
Pork shoulder is one of those cuts that is tough because of the amount the muscle gets used. Traditionally cuts like these benefit the most from braising, which is cooking low and slow in a liquid. This allows those tough muscle fibres to really break down. Cooking in a pressure cooker will yield the same results in a much shorter time. Cutting it from 3-4 hours stovetop/oven to 60-90 minutes in the pressure cooker. Pressure cooking times can't be pinpointed due to more than one reason. The weight being the most obvious, frozen vs. thawed, but what many forget is that altitude is also a factor. If you are cooking in higher altitudes you need to increase your cook times. The general rule is for every 1,000 feet above 2,000-foot elevation, you must increase cooking time by 5 percent. So if your pressure cooker recipe indicates that you should cook something at high pressure for 25 minutes and you live at 6,000 feet above sea level, you should actually keep cooking at high pressure for 30 minutes. I have cooked several shoulders in my instant pot at elevation as well as sea level and I have found that anywhere between 75 and 90 minutes should produce tender meat, but it is something that you are going to have to experiment with, but what a tasty experiment it will be. Hope this helps. 🙂 Cheers
I like what you said…that's life, don't overthink it, just do it. Spot on!
Oh, that newfangled Instant Pot. I finally got one, but have never been so uncertain about cooking as I have been with this thing. I have had some things turn out great and other things burn. I need a chart! Just some basic cooking times/settings for basic stuff. If you find one, please tell me!
I know there are alot of comments here, but I think that you maybe didn't have enough liquid in there. Maybe more Beer? HAHA
Unfiltered? What does that mean exactly? In relation to the ipa haha
You need to add at least 1 cup of water, if there isn't enough liquid it doesn't pressurize properly or cook well. Six sisters youtube channel has some helpful tips for many items in the instant pot.
Possibly not enough beer. 😘
I always braise the roast in a little oil (enough to keep it from sticking) on the saute setting of the Instant Pot. It seals the surface and adds a nice color and texture. First, tho…I rub with a mixture of salt, pepper, garlic powder, other spices (paprika) and for pork…a little sugar. After braising I add the rack to the bottom of the pot and then the roast…keeps it from scorching. A little beer, like half a cup to a cup or a small amount of water will do. Then set the timer from 60 to 90 minutes depending on the size of the roast. I don't think it matters too much, since everything I've cooked in my pot always comes out moist and tender. I just cooked a brisket of corned beef and it was wonderful! Veggies are cooke separately after the roast is done since they only take a few minutes…even potatoes and carrots.
I normally do 15 min per pound when pressure cooking pork shoulder or any other cut like it such as bottom or top round beef roast. It can help to put some veggies like carrots, onions and celery in the bottom to act like a rack so the bottom does not scorch. Also adding a bit more liquid can help. For a roast that size I would have added at least a cup. Everyone likes something different though.
Eric, I think you might try cooking it at 325 degrees 35 to 40 minuets per pound . You might also throw in a few apples or a pound or two of sauerkraut and an onion or two .
I could have laughed out loud when you mentioned cooking times. I have NEVER seen two/or three tables of Pressure cooking OR Steamer cooking times agree. They all have the unhelpful advice to say "or until it is done". Big LOL for this one.
Use the Mississippi roast slow cooker recipe. After 30 Minutes turn it off and leave it on warm for 2 hours.
I wonder if you could use that for a reverse sear style method, to get some oven broiler carmelization on the outside before you shred?
Longer is better in instapot. With the steam and pressure cooking to little time the meat will come out tough.
I have done corn beef in my pressure cooker on the stove heat. in like 2" of water, let it get up to pressure for a bit, then turn off heat and walk away. when the pressure is gone and cooled a little open her up.
seems more guessing is what makes it fun
I don't have an instant pot, I cook my pork shoulders in the oven at 300F for at least 3,5 hours. I have never overcooked it, but undercooked is when it is tough and hard to pull apart with a fork. Just put it back in and give it some more time would be my advice.