Since Instant Pot has become so popular and I wanted to take a stab trying to convert a crock pot recipe to instant pot, here’s a quick cook version of my pulled pork recipe. I cooked it in 2 hour Instant Pot cook time versus 10 hours in a crock pot. It annoys me when I come across a recipe on a blog and I have to scroll a lot before getting to the actual recipe, so here it is:
1 medium onion, chopped
1/2 cup ketchup (I substituted with Whattaburger Spicy Ketchup)
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 T sweet paprika (I substituted with smoked paprika)
2 T Worcestershire sauce
2 T yellow mustard
1 1/2 t salt
1 1/4 t ground black pepper
5 squirts of liquid smoke
3.5 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
Dinner rolls (I used Rhodes Yeast Dinner Rolls – requires 5 hour rise time)
Hot sauce (The Raging Volcano Hot Sauce – made in Hawaii)
Directions
In Instant Pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper (optional red chili flakes) until combined. Add pork to sauce and coat well.
Seal vent and manual pressure cook on high setting for 1 hour with natural release.
Then pull pork into shreds with 2 forks and toss with sauce to combine. Cover, seal vent and slow cook for 1 hour with natural release.
Comparing the different cooking methods, I would describe the Instant Pot version as less developed in flavor than the crock pot version. Slow cooking 10 hours simply infuses the flavor into the meat in a way that makes each bite intensely flavorful that quick cooking in the Instant Pot couldn’t quite match. That’s not to say this version wasn’t still very good, as it was.
I would try this again with the following variations:
- Cutting meat into at least double the number of large chunks to allow more area for the sauce to penetrate the meat during the initial high pressure cook.
- After pulling the pork apart, I would use the saute function instead low slow cook to further thicken the sauce and allow the flavors to penetrate the shredded meat.
When I get a chance to do this recipe with those variations, I’ll be sure to blog about it then.
GGibberish 
I’m not opposed to the concept of slow cooking at all. I prefer to wait knowing how good it’ll be when it’s done.
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There is a difference but not so much that if one was crunched for time that it would deter me from using the instant version. I haven’t made this recipe since and need to do it again!
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