How to Prepare Favorite Ninja Foodie/ Instant Pot Pulled Pork
Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, How to Make Super Quick Homemade Ninja Foodie/ Instant Pot Pulled Pork. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ninja Foodie/ Instant Pot Pulled Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ninja Foodie/ Instant Pot Pulled Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can have Ninja Foodie/ Instant Pot Pulled Pork using 7 ingredients and 4 steps. Here is how you cook that.
Changed this recipe up some, seen this on Pinterest, and the problem with theses instant pot recipes is you really don’t know how it’s going to turn out until you personally make it. You can see there’s to much liquid, the recipe I was following said nothing about having to much liquid......
I personally like my pork butt smoked in a smoker for 12-16 hrs but it’s winter. So this is a good alternative.
Ingredients and spices that need to be Take to make Ninja Foodie/ Instant Pot Pulled Pork:
- 1 cup chicken broth 6-7 lbs boneless Pork Shoulder Chuck Roast
- 1 Tbsp Salt
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Black Pepper
- 1/2 large onion chopped
- 1 Tbsp minced garlic
- 1 cup your favorite BBQ Sauce (we used Stubb’s Sticky Sweet)
Steps to make Ninja Foodie/ Instant Pot Pulled Pork
- Combine all the ingredients in an 8 quart Instant pot.
Add the lid and set the valve to sealing.
Cook at high pressure for 90 minutes.
Do a quick release of the pressure and remove the lid.
Shred with two forks or with your hand mixer.
Stir in more bbq sauce if desired.
- Serve on toasted buns.
- Drain off any liquid if it’s to much, as you can see my was way too liquid, after I shred it I then Took the liquid out, but not all of it, because I don’t want it to dry out or because iam saving some for leftovers.. (think I made a mistake using open pit for the bbq sauce, it’s a thin sauce, I did add more bbq to the sandwiches, I have a picky eater who not for much bbq.)
- I used liquid smoke instead of Worcestershire sauce... to give it that smoky flavor. I also seared my butt lol 😂 but you don’t have too.
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