Pulled Pork

 Pulled Pork  (serves 6-8)

I found this recipe in a local paper when I lived in my first apartment during college. It became a go-to recipe for feeding myself and my hungry roommates.

This recipe can easily be cut in half by halving all ingredients but keeping cooking times the same.  Do not over-trim the pork; the extra fat is essential to keeping the pork moist.

INGREDIENTS
1 (3- to 3 1/2-pound) boneless pork butt roast, lightly trimmed and cut into 2-inch chunks
1 small onion, peeled and halved
½         cup orange  juice (or 3 tablespoons cider vinegar plus 5 tablespoons water)

2          tablespoons sugar/brown sugar
5-6 garlic cloves, minced
1 tablespoon ground cumin or paprika
1 tablespoon dried oregano

½         teaspoon liquid smoke
Salt and pepper
2 bay leaves

INSTRUCTIONS

1. Combine pork, onion, and seasonings in InstantPot. Cover and cook until fork slips easily in and out of pork, 5 to 7 hours on high or 8 to 10 hours on low-- or pressure cook on high 60 minutes with 10-12 minutes natural release before venting.

2. Using a slotted spoon, transfer pork from slow cooker to large bowl. Using a potato masher, smash pork until coarsely shredded.  Remove and discard onion & bay leaves. 

3. Set InstantPot to SAUTE and reduce cooking liquid.  When reduced, return shredded pork.  

4. Season with salt and pepper to taste.   Serve with your favorite BBQ sauce and rolls/bread or tucked into tortillas with salsa, shredded cabbage or lettuce and salsa.

TAGS: pork, crockpot, crock pot, pressure cooker, main, slow-cooker, slow cooker, recipe from the 80's, '80s, for a crowd, college cooking