Ginger Apple Cider Pulled Pork (Instant Pot)
Servings 6
Ingredients
- 2.5-3 lb pork shoulder (or boston butt), cut into 3 chunks
- 1 tsp kosher salt
- Black pepper
- 1 tbsp olive oil
- 1 cup apple cider*
- ¼ cup apple cider vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp dijon mustard
- 1 tsp dried thyme
- 1 head of garlic, top sliced off (opposite the root end)
- 2- inch knob ginger, sliced into thin strips
- ½ red onion, cut into thick slices
- 1 granny smith apple, cut into thick wedges
- *Fresh from an apple orchard is best! If buying at the store, look for an ingredient list that only says “apples”.
Serving suggestions:
- Over rice or another grain topped with lots of herbs, pickled red onion, and avocado
- With roasted or mashed winter squash, a crunchy cabbage slaw, and fresh herbs
- Scooped on top of pasta!
- Slow cooker instructions: ~ Place the seasoned pork into the slow cooker (you can brown the pork if you want in a separate pot, but not necessary). Add all the mixins and liquids as the recipe states. Cook on high for 3-4 hours or low for 8-10 hours. Follow the recipe, simmer the liquid in a pot to reduce it.
Items you can prep ahead (optional)
- Cut 2.5-3 lb pork shoulder into 3 chunks and season with S&P
- Stir together the liquid mixture
- Thinly slice 2-inch knob ginger into thin strips
- Cut ½ red onion into thick slices
- Cut 1 granny smith apple into thick wedges
- Make the recipe!
Instructions
- In a 6-quart Instant Pot, press the “sautee” button on high.
- While that heats up, cut the pork into 3 large chunks. Pat the pieces dry with a paper towel. Season all over with 1 teaspoon salt and black pepper.
- To the Instant Pot, add the oil. Place the pork into the pot and let it cook for 5 minutes to get some color.
- Meanwhile, in a liquid measuring cup or bowl, stir together the apple cider, vinegar, soy sauce, mustard, and thyme.
- Press “cancel”. Scatter the garlic, ginger, onion, and apple all over, nestling it in between the pork. Pour in the liquid.
- Cover with the lid, set the valve to “sealing”, and pressure cook on high for 50 minutes. Once the timer goes off, let it naturally release for 15 minutes, then manually release the rest of the pressure by turning the valve to “venting”.
- Press the “saute” button (set to high) to simmer the sauce for about 10-15 minutes, while you remove and shred up the pork.
- Transfer the pork chunks to a cutting board and discard the ginger slices. Shred up the pork into large chunks. Let it cool off for a few minutes, then remove any large chunks of fat (it’s easier to do this with your hands once the pork has cooled enough).
- Once the sauce has reduced, press “cancel”. Return the pork to the pot and stir it to coat in the sauce. You can try to pour or skim off the fat resting on top, though it’s much easier to remove once it has solidified in the fridge, which is why I like to make this ahead.
- As it sits and cools, the sauce will thicken up. It tastes best if you let it rest/cool off in the sauce for 15 minutes, but it tastes even better the next day.
Notes
Substitutions:
- You can replace the pork with beef chuck roast OR you can try with boneless chicken thighs (2-2.5 lbs).
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days. Once cooled, you can freeze for up to 2 months.
Leftovers + Repurposing:
- Remove any big chunks of solidified fat from the top, then warm up in the microwave or in a pot on the stove until warmed through.
- This is best served over a bed of grains/rice, accompanied with a crunchy tangy slaw and/or crunchy tangy pickled onions with lots of fresh parsley or cilantro.