For pork that shreds easy like those credit card bills and so juicy like that piece of gossip your neighbor brings you – look no further we got you. Here we have pork shoulder where the process is easy and straight forward, though the time it takes to make is fairly long. The key is the marination and you’ll need two days of it. If you are truly pressed for time you can leave it to marinate overnight. Also the amount of garlic you need is important. You need a lot, and when I say a lot, think a mountain. (Just kidding). But you do need about 50 small to medium cloves or 2-3 heads. The spices used are up to you. You can leave it at salt and pepper, but we threw everything at it minus the kitchen sink. Just a side note, the amounts of spices used are an estimate. It depends on the size of meat you chose that fits into your instant pot. But I coated that baby like it was in the middle of a northeastern blizzard. Pro tip: Keep the bottle of seasonings you are using next to you.
Use the final product by itself or on tacos, a sandwich, in soup, in salad, and anything you need some meat and flavor. The list of used is endless. It’s great as an afternoon pick me up, right before a nap.
This is also a recipe where you can take out your aggression, but be careful and watch where you stab. Now enjoy your time making this, I know I did, especially the smells that permeated my entire kitchen. Now at the end of the cooking session, shred to the point where you are happy with the pieces. Keep in mind if you want to make dumplings out of them you may want smaller pieces. Or if you want to eat it with a side of rice, bigger pieces are nicer. And the most important tip at the end is to use the gravy that accumulated at the bottom of instant pot! Drizzle all over with the garlic pieces floating on top. It keeps everything nice and juicy if you want to store it for later. Search “shredded pork” for more ideas on how to use this garlicky shredded pork.
Instant Pot Garlicky Shredded Pork
- Instant Pot Or Pressure Cooker
- Sharp Knife A chef’s knife is a great option
- Food Processor Optional
- 1 Pork Shoulder/Pork Butt (bone optional) The bone makes it harder to fit in most instant pots. But make sure you get one that will fit in the one you are using.
- 1/4 Cup Vegetable Oil
- 50 Cloves Garlic (Minced) 2- 3 heads of garlic. Make your judgement call on this, especially with larger heads of garlic.
- 5 Tbsp Paprika More or less depending on the size of your cut of meat.
- 5 Tbsp Oregano
- 5 Packets Sazon
- 3 Tbsp Onion Powder
- 4 Tbsp Garlic powder
- 6 Tbsp Adobo seasoning
- 1-1/12 Cups water
- Prep your cut of meat by stabbing it to within an inch of its life. The best strategy is to stab and twist and make holes large enough to fit your finger through. These pockets are where most of your garlic and seasoning is going to live.
- Coat your meat with most of your seasonings. Save some paprika and oregano for later.
- Make sure to stuff and rub your seasonings all over, this includes all the minced garlic.
- Next take some oil in your hands and rub it in. The rest of the paprika and oregano top it off.
- Place the seasoned meat in a bowl and cover it. We used plastic wrap.
- Place in fridge and wait for two excruciating days.
- Once the wait is over, place it in the instant pot on a trivet. (The meat should not touch the bottom of the instant pot and preferably not the water either).
- Add 1 to 1 1/2 cups water to the instant pot, just enough to kiss the bottom of your meat.
- Cook on High Pressure for 2 hours. Then let it sit on warming for at least 10 minutes, or longer if you want until the steam naturally releases itself.
- Open to a glorified sight. Transfer the garlic infused meat onto a bowl and shred.
- Ladle the gravy left in the instant pot on top. And finally ENJOY!!