Picnic Roast In Instant Pot
Introduction
Picnic roast, also known as pork shoulder or Boston butt, is a flavorful and economical cut of meat often favored for slow cooking. Using an Instant Pot to cook a picnic roast drastically reduces the cooking time while still producing a tender, juicy, and flavorful result. Its popularity stems from its ability to feed a crowd, its rich flavor profile, and the convenience of modern pressure cooking.
Ingredients
1 (3-5 pound) picnic roast (pork shoulder/Boston butt) 1 tablespoon olive oil 1 large onion, chopped 4 cloves garlic, minced 1 cup chicken broth or beef broth 1/2 cup apple cider vinegar 2 tablespoons brown sugar 1 tablespoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 1/2 teaspoon black pepper 1 teaspoon salt, or to taste Optional: 1 tablespoon Worcestershire sauce, barbecue sauce
Preparation Steps
Before cooking the picnic roast in the Instant Pot, proper preparation is key. Begin by rinsing the roast under cold water and patting it dry with paper towels. This helps achieve a better sear. Next, trim any excess fat from the exterior of the roast, leaving a thin layer for flavor. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. This spice rub will infuse the pork with a delightful smoky flavor. Generously rub the spice mixture all over the roast, ensuring it’s evenly coated. Allow the roast to sit at room temperature for about 30 minutes while you prepare the other ingredients. This helps the spices adhere better and allows the roast to cook more evenly.
Cooking Instructions
1. Turn the Instant Pot to the “Saute” function. Add olive oil to the pot and allow it to heat up. 2. Sear the picnic roast on all sides until browned. This step enhances the flavor and texture. Remove the roast from the Instant Pot and set aside. 3. Add the chopped onion to the Instant Pot and saut until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. 4. Pour in the chicken broth and apple cider vinegar. Use a spatula to scrape the bottom of the pot, loosening any browned bits (deglazing). This prevents the “burn” error. 5. Add the brown sugar and Worcestershire sauce (if using) to the pot and stir to combine. 6. Return the picnic roast to the Instant Pot. 7. Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure. 8. Cooking Time: A general rule of thumb is to cook the picnic roast for 60 minutes per 3 pounds of meat. For example, a 3-pound roast will cook for 60 minutes, a 4-pound roast for 80 minutes, and a 5-pound roast for 100 minutes. 9. After the cooking time is complete, allow the Instant Pot to naturally pressure release for at least 20 minutes. Then, carefully release any remaining pressure manually. 10. Once the pressure is fully released, open the Instant Pot and carefully remove the picnic roast. 11. Shred the pork using two forks. It should be very tender and easy to pull apart. 12. Return the shredded pork to the Instant Pot to soak in the juices or serve separately.
Serving Suggestions
Picnic roast cooked in the Instant Pot is incredibly versatile and can be served in various ways. It’s excellent for making pulled pork sandwiches, tacos, or sliders. Serve it on a toasted bun with coleslaw and your favorite barbecue sauce. Alternatively, pile it high on nachos with melted cheese, jalapenos, and sour cream. For a healthier option, serve the shredded pork over rice or quinoa with roasted vegetables. Traditional accompaniments include cornbread, baked beans, and potato salad. Garnish with fresh cilantro or a drizzle of barbecue sauce for added flavor and visual appeal.
Tips and Common Mistakes
Don’t skip the searing step. Searing the roast before pressure cooking significantly enhances the flavor. Deglaze the pot. Scraping up the browned bits from the bottom of the pot after searing prevents the “burn” error and adds depth of flavor to the sauce. Adjust cooking time according to the size of the roast. Under-cooked pork can be tough, while over-cooked pork can be dry. Allow for natural pressure release. This helps the pork retain moisture and prevents it from becoming dry. Shred the pork while it’s still warm. It’s much easier to shred warm pork than cold pork. Don’t discard the cooking liquid. The cooking liquid is full of flavor and can be used to keep the shredded pork moist or as a base for a delicious gravy.
Explore More Cooking Guides
Mastering the art of cooking a picnic roast in the Instant Pot unlocks a world of flavor and convenience. Its tender, juicy texture and smoky flavor make it a crowd-pleaser for any occasion. The simplicity of the Instant Pot method allows for consistent results, making it a reliable choice for both novice and experienced cooks. The ease and versatility of this dish make it a valuable addition to any home cook’s repertoire. From sandwiches to tacos, the possibilities are endless. Embrace the convenience and savor the deliciousness. Try this recipe at home and explore more cooking guides at foodrecipestory.com.
