The key to lean cuts of meat, including pork tenderloin in the Instant Pot, is not to overcook them. If they are cooked too long, the meat will be dry and tough. You want to cook them so the internal temperature reaches 145°F when measured by a digital food thermometer.
Subsequently, can I use pork loin for pulled pork?
Instant Pot Pulled Pork Recipe:
As far as meat, I typically use a pork loin roast. You can also use a pork shoulder if that is your preference. A lot of people worry about a pork roast becoming tender enough. As long as you use the right method and ingredients, it turns out absolutely perfect every time!
Just so, how do you use a pork butt?
Pork butt is the cut most typically used in pulled pork. It can be roasted or cut into steaks, but it is also well-suited for braising and stewing or for making ground pork or sausages.
How long do you pressure cook per pound?
In general, you will need twenty minutes of cooking time at pressure for every pound of meat. So, a 3-pound roast takes 60 minutes at high pressure before it is tender.
It is recommended that you cook a boneless pork roast for 15 minutes per pound in the Instant Pot. For a 3 lb roast, that would be 45 minutes. Cooking it this long will lead to a sliceable roast, not a fork tender roast.
In the Instant Pot, you should cook a pork butt for 15 minutes per pound. What does that mean? That means that you set the Instant Pot to pressure cook for 15 minutes per pound. If the roast is 3 pounds, you set it to pressure cook for 45 minutes.
For a 3-5 lb. roast, this will be 20-25 minutes per pound. (I actually take mine out at 135-140°F but that isn’t recommended to be safe. The 145°F temperature and the 20-25 minutes per pound are recommended to be safe and are the correct times and temperatures according to the the National Pork Board.
Return the pork to the pot. Using a HIGH setting, 40 minutes is how long you cook pork in the Instant Pot (using pork loin). If you’re using pork shoulder/butt, you’ll cook on HIGH for 1 hour. Let the pressure release naturally for 15 minutes.
Place a trivet in the IP and set the pork on top of the trivet. Lock the lid and pressure cook at high pressure for 15 minutes. Then, let the pressure come down naturally for 15 minutes, and quick release any remaining pressure.
The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.
Pork tenderloin is lean so low and slow is not needed. If you “overcook it” a bit in a moist environment it will shred easily. The amount of moisture in the tenderloin (usually a moist meat) would be about the right about to moisturizer it at the end of cooking.