If you have a while, try the slow cooking method. When done, the pork will shred easily with a fork. Method 2: Sheri Castle's slow cooking method Bring to a simmer just to heat the sauce through. Return the meat to the Instant Pot and add sauce to taste."I find it easiest to do by hand it's easier to make sure you remove all the remaining chunks of fat and gristle," says Zimmerman. Let the meat cool, then shred by hand or with a big fork."You're looking for the meat to be falling off the bone(s), if there are bones, and the meat to shred easily." "I've used both release methods and don't find any real difference between the two," says Zimmerman. Pressure cook for 25 minutes with a natural pressure release, or 35 minutes with quick release.Mix the ingredients for Zimmerman's sauce here and throw it in, or use your own blend. If desired, add in a few drops of Liquid Smoke at this point to mimic the smoke flavor of meat done on the barbecue. Let the stock reduce by ⅓ (7-10 minutes), then transfer the meat and stock to the Instant Pot. Remove the meat and deglaze the pan with chicken stock.You'll know it's properly seared when it's browned, though it should not be cooked all the way through. Sear as much of the pork as you have time for - more Maillard reaction will mean deeper flavor. Zimmerman says, "You don't need to do every side of every piece of pork you just want some deeply browned pieces for the flavor from the Maillard reaction." In a pinch, you can do this in the Instant Pot on the sauté function, but Zimmerman prefers a skillet for deeper browning. If you'd like to add additional seasonings, wait to add them until right before you pressure cook. If you have the time, wait and let the salted pork sit for an hour to help boost the meaty flavor. These should be about 2 to 3 inches thick. Cut the pork shoulder into chunks or strips and salt them.Zimmerman's method will be on your table in less than an hour. If you prefer a quicker method, this is the one for you. Use Zimmerman's ginger soy sauce or top with your own. If you go this route, don't salt it beforehand and know that it will release more liquid during the cooking process. Zimmerman says, "Sometimes pork is sold 'enhanced' which means injected with a saline solution (sort of brined in advance for extra flavor)." While it's not Zimmerman's first choice, it'll work in a pinch. Quick tip: Even beyond the cut, not all pork is created equal. Zimmerman cautions against using pork loin for this reason. It's usually a better candidate for a slow cooking method over a pressure cooking method because the meat can run dry. Some recipes call for pork loin, a leaner cut. Her method uses the slow cook function for extra tenderness. Castle also suggests pork butt, which despite the name, comes from the same area of the pig as the pork shoulder cut. If you're a purist or haven't made pulled pork before, go with pork shoulder for best results. "I think the most important factor is choosing the right cut of meat and cutting it correctly," says Zimmerman.
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