Easy to Prepare Insta Pot Pork done 3 ways

Easy weekday meal or something to impress a crowd.

(sorry there isn't a photo of the meal.......completely forgot to take one the other day)

I have to admit that I was a reluctant Insta Pot user. I didn’t want yet another piece of equipment cluttering up my pantry, I had a slow cooker…..I was doing just fine. That it until the handle on the lid of my slow cooker broke, for good.

I am one of those people who wears clothes until they are thread bare, uses every last piece of foil on the roll and will keep a piece of equipment until it burns down the house or shows some other way of being beyond repair. A broken handle that had been repaired so many times that it was more super glue than plastic was a minor convenience. It was after the second or third time of using tongs to grab hold of the little nut that was all that was left of my slow cooker handle that I finally dropped it on the floor cracking the glass lid right down the middle.

I would be fibbing if I told you that was the last time I used it but after Scott pointed out that there were shards of glass flaking off along the crack that I finally said goodbye to one of the first pieces of grownup equipment I ever owned (I still have my mother’s hand me down blender that probably will burn the house down).

I had a choice, a new slow cooker or I could join the Insta Pot craze. I am so glad I took the plunge! I use this thing for everything (including boiled eggs).

I have 1 main way I cook my pork roasts in the Insta Pot but I change it up by using different sauces and rubs. I’ll start with how to cook the meat then follow by 3 different cooking sauces and/or rubs.

Method:

I’ve been using a fresh ham roast recently which is much leaner than a shoulder roast. The danger is drying it out but I’ve found this method cooks the lean cut while still retaining its moisture.

1. Partially thaw out a 3ish lb fresh ham roast….you just want to be able to cut it in half so it can fit in the IP.

2. Add your cooking liquid (at least 1 cup of liquid, do not overfill)

3. Set the pressure to “normal” and the time for 60mins (if more thawed than frozen do 45mins)

4. Once your time is up use the natural release for 10 mins then move to “vent”.

5. Pork is easy to slice and beautifully moist after a 15min rest to lock in moisture.

Now for the sauces:

#1 BBQ Pork Sandwiches

Ingredients:

For the dry rub:

· 2 Tbs salt

· 2 Tbs black pepper

· 2 Tbs dark brown sug

· 2 Tbs paprika

· ½ tsp cayenne (optional)

Rub into frozen roast and allow to thaw in the fridge for 2 hrs or until the roast can be cut in half to fit in your IP.

Cooking Liquid Ingredients:

· 1 cup apple cider vinegar

· 2 cups apple juice (if you’re like me and rarely have apple juice and never remember to add this to your shopping list even when you know you’ll be cooking this recipe…..use stock)

· 2 Tbs Worcestershire

· ½ Tbs garlic powder

Directions:

1. Use the above cooking method.

2. Serve in buns with our Perfect Slaw Recipe

#2 Korean Pork Sandwiches

Ingredients:

Cooking Liquid Ingredients:

· 1/2 cup low sodium soy sauce

· 3 Tbs hoisin sauce

· 3 Tbs ketchup

· 3 Tbs rice vinegar