Pulled Pork Adobo
Pork shoulder recipes are abundant in the world of pressure cooking because they make fantastic use of the Instant Pot's quick-cooking powers, turning this tough braising cut tender and easy to shred in less than an hour. Flavorful, saucy pork adobo makes a great taco, burrito, or tamale filling or a good main course with sides of rice and beans. The sauce recipe yields twice as much as you need for pork, but the extra batch freezes well. Any leftover pork will keep too, for up to a couple of days in the refrigerator or up to 3 months in the freezer.
Pork shoulder recipes are abundant in the world of pressure cooking because they make fantastic use of the Instant Pot's quick-cooking powers, turning this tough braising cut tender and easy to shred in less than an hour. Flavorful, saucy pork adobo makes a great taco, burrito, or tamale filling or a good main course with sides of rice and beans. The sauce recipe yields twice as much as you need for pork, but the extra batch freezes well. Any leftover pork will keep too, for up to a couple of days in the refrigerator or up to 3 months in the freezer.
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic
- 1/2 teaspoon oregano
- 1 cup fresh orange juice
- 2 tablespoons avocado oil (or other neutral oil with high smoke
- 1/2 teaspoon black pepper (freshly ground)
- 4 ancho chiles
- 4 guajillo chiles
- 1 yellow onion (cut into 1-inch pieces)
- 1 pork shoulder roast (boneless about 3 pounds)
- 2 yellow onions (sliced)
- 1/2 cup chicken broth (low sodium or water)
- Carbohydrate 8.70430889071466 g
- Cholesterol 0 mg
- Fat 1.03352472225733 g
- Fiber 2.72604725967051 g
- Protein 1.709631111234 g
- Saturated Fat 0.10652041667088 g
- Serving Size 1 1 -8 serving (30g)
- Sodium 509.790861111287 mg
- Sugar 5.97826163104416 g
- Trans Fat 0.298359611128666 g
- Calories 45 calories
Step-by-step
- Bring a kettle of water to a boil on the stove top.
- Place the ancho and guajillo chiles in a heatproof bowl, add boiling water to cover, and let soak for 20 minutes, until softened.
- Remove the chiles from the water, remove their stems, split them in half lengthwise, and scrape out their seeds and ribs. Discard the soaking water.
- In a blender, combine the chiles, garlic, onion, salt, cumin, oregano, black pepper, cinnamon, cayenne, and orange juice and process until a smooth puree forms. You should have about 2 cups.
- Measure 1 cup for this recipe and set aside. Transfer the remainder to an airtight container and freeze for up to 3 months.
- Cut the roast into 4-inch cubes—it is fine if they are a bit irregular—and season them with 1/2 teaspoon of the salt and all of the pepper.
- Select the Sauté setting on the Instant Pot, adjust the heat level to More, and heat the oil.
- Using tongs, place the pork cubes in the pot. Sear the pork for about 6 minutes, until well browned on the first side. Flip the pieces over and sear for about 6 minutes longer, until well browned on the second side. Using the tongs, transfer the pork to a plate.
- Add the onions and the remaining 1/2 teaspoon salt and sauté for about 5 minutes, until the onions have softened. Stir in the broth and the 1 cup adobo sauce, then return the seared pork to the pot and stir to coat it with the sauce. Arrange the pork pieces in a single layer.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 50 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using the tongs or a slotted spoon, transfer the pork to a carving board or large dish.
- Press the Cancel button to reset the cooking program, then select the Sauté setting. Let the sauce simmer, uncovered, for 15 minutes. Meanwhile, use a pair of forks to shred the pork.
- When the sauce is ready, return the shredded pork to the pot and stir to combine. At this point, you can select the Keep Warm setting to keep the sauce and meat warm for up to 10 hours before serving.
- Serve the pork right away, refrigerate it for up to 48 hours, or freeze it in ziplock bags for up to 4 months.
- If you are pressed for time, substitute 1 cup of your favorite store-bought simmering sauce for the adobo sauce.
- To make a smooth, thicker sauce, before adding the meat, use an immersion blender to blend the sauce. To prevent splattering and to blend the sauce evenly, wearing heat-resistant mitts, lift the inner pot out of the housing, then tilt the pot to make sure the immersion blender head is fully submerged in the sauce.
- To make pork adobo tacos, warm corn tortillas and top them with the pork, sliced or pickled red onions, and fresh cilantro.
My Pulled Pork Adobo Adventure: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. But let me tell you, this Pulled Pork Adobo recipe has become a true lifesaver! It's not just incredibly flavorful – the tender, succulent pork practically melts in your mouth – but it's also surprisingly easy to make, even on the busiest of weeknights. The magic lies in the Instant Pot, that amazing kitchen gadget that has revolutionized my cooking routine.
I discovered this recipe while browsing online for quick and easy pressure cooker meals, and I'm so glad I did. The adobo sauce is simply phenomenal. It's a vibrant blend of smoky chiles, fragrant spices, and zesty orange juice, creating a complex depth of flavor that elevates the humble pork shoulder to a whole new level. The best part? The recipe makes extra sauce, which I freeze for future use – talk about a time-saver! The pressure cooker does all the heavy lifting, resulting in perfectly tender pork that shreds effortlessly.
This Pulled Pork Adobo has become a staple in our household. We love it in tacos, burritos, and even just as a simple main course with rice and beans. The leftovers are equally delicious, perfect for quick lunches or dinners throughout the week. It’s versatile, adaptable and genuinely satisfying. The rich, savory sauce is perfect for spooning over everything! Trust me, you won't believe how easy it is to achieve restaurant-quality pulled pork at home. This recipe is a game-changer for busy people who don't want to compromise on flavor.
Beyond the Weeknight Meal:
While this recipe is fantastic for a quick weeknight dinner, I've also found it to be a real winner for entertaining. The Pulled Pork Adobo can be easily prepared ahead of time, freeing up valuable time on the day of the party. The flavorful pork can be served as a centerpiece in a casual buffet, on slider buns, or tucked into hearty tacos. The possibilities are endless!
Tips and Tricks for Pulled Pork Adobo Perfection:
Don't be afraid to experiment! While the recipe is fantastic as is, feel free to adjust the spices to your preference. If you like things spicier, add a pinch more cayenne pepper. If you prefer a sweeter flavor profile, a touch of brown sugar or honey can do wonders.
Make it a meal prep superstar: Prepare a large batch on the weekend and enjoy delicious and easy meals throughout the week. The pulled pork freezes beautifully, making it perfect for meal prepping.
Elevate your taco game: Use the pulled pork as a filling for tacos, topping them with your favorite fresh ingredients like slaw, pico de gallo, or guacamole.
Serve it up with sides: Serve your Pulled Pork Adobo with a side of rice, beans, and a fresh salad for a complete and satisfying meal.
In conclusion, this Pulled Pork Adobo recipe is more than just a meal; it's a testament to the power of simple ingredients and a little bit of culinary creativity. It's a dish that will impress your family and friends, and will quickly become a cherished part of your weeknight meal rotation.
