Hot Pot Heaven: Cooking Fresh Pork Shoulder To Perfection

Cooking pork shoulder in a hot pot is a great way to get tender, juicy, and flavourful meat. This cut of pork is relatively tough, but when cooked slowly, it becomes fork-tender, making it perfect for shredding and adding to various dishes.

The key to a tasty pork shoulder is to get a good sear on the meat before slow cooking it in a flavoursome liquid. This two-step process ensures the meat is packed with flavour and has a tasty crust.

There are many ways to flavour a pork shoulder hot pot, from a simple salt and pepper mix to more complex rubs with garlic, paprika, and brown sugar. The choice of liquid is also important, with chicken broth, beer, wine, and orange juice all being popular choices.

Cooking times will vary depending on the size of the cut and whether it is bone-in or boneless, but generally, a pork shoulder will need a few hours to cook through properly.

Choosing the right pork

When it comes to making pulled pork, the shoulder is the most common cut. A full pork shoulder weighs between 12 and 18 pounds and is usually divided into two cuts: the Boston butt (or Boston roast) and the picnic roast. The Boston butt is the upper portion of the shoulder, weighing between 6 and 10 pounds, while the picnic is the lower portion, weighing between 6 and 9 pounds.

When choosing a pork shoulder, look for one with a good balance of fat and meat. The fat adds flavour and keeps the meat tender as it cooks, so it's important not to trim it all away. Aim for a fat layer of at least 1/4 inch. You can buy pork shoulder bone-in or boneless; if you go for bone-in, you'll get more flavour, and it's fun to remove the bone from a properly cooked roast.

If you can't find a whole pork shoulder, you can use either a Boston butt or a picnic roast. Both will weigh between 6 and 8 pounds. The Boston butt is the preferred cut for competition cooks and home barbecuers because of its consistent, rectangular shape, and its nice marbling, which makes it ideal for low and slow cooking. The picnic roast is more like an unprepared ham, but it works just as well for pulled pork.

When shopping for a Boston butt, choose one with the bone in, and a nice even layer of fat on it. Ask your butcher to score the fat so your rub can get deep into the meat. If you're buying a picnic roast, it can come with or without the bone, but choose one with the bone for the best flavour.

If you're buying pre-packaged meat, check the label. Many supermarkets sell enhanced meat, which has been injected with a solution of water, salt, sodium phosphate, and other ingredients to make it more moist. This meat is best avoided for barbecuing, as it can taste too salty, and you're essentially paying for water instead of meat. Enhanced meat will have a label indicating the percentage of solution added, e.g. "Tenderness and moistness enhanced by a solution of up to 12% water, salt and sodium phosphates."

If you're buying from a butcher, ask them to show you the original Cryovac packaging, which will be labelled if the meat has been enhanced.

Vacuum-Packed Pork

If you find vacuum-packed pork with a label indicating that it contains a 12% solution, this means the meat has been brined. This is a good thing, as brining helps to maintain tenderness and juiciness. Go with brined meat if you can.

Fresh Pork

If you're buying fresh pork that isn't pre-packaged, look for meat with a smooth, firm, white fat cap and a good amount of fat marbling. The meat should be red-pink in colour with a coarse grain.

Seasoning the pork

For a more complex flavour profile, additional ingredients can be added to the seasoning mix. For instance, a barbecue flavour can be achieved by adding cumin, paprika, brown sugar, and dry mustard. This combination works well for dishes such as pulled pork sandwiches, tacos, and pizza. For an herb variation, fresh or dried oregano, thyme, rosemary, and tarragon can be used, making the pork ideal for pasta sauces, ravioli, and casseroles. Those who enjoy spicy food may prefer a chilli variation, which includes cumin, chile powder, dried oregano, and garlic powder. This seasoning is perfect for adding a kick to enchiladas, burritos, tacos, and tamales. For an aromatic, unique flavour, a five-spice mix can be made with star anise, cloves, fennel, coriander, and cinnamon. This variation is excellent for steamed buns, lettuce wraps, and fried rice.

The versatility of pork shoulder means that it can be seasoned in a variety of ways to suit different tastes and dishes. Whether you prefer a simple salt and pepper mix or a more adventurous spice blend, the key to successful seasoning is to ensure the meat is evenly coated, allowing the flavours to penetrate the pork during the cooking process.

Searing the pork

To sear your pork shoulder, start by heating your Instant Pot using the "Sauté" or "Sauté More" function. It's important to wait until the pot becomes very hot to induce a Maillard reaction. While you're waiting, pat the pork shoulder dry and season both sides with a generous amount of coarse salt and black pepper. You can also add other spices or dry herbs of your choice, such as cumin, paprika, or garlic powder, to enhance the flavour.

Once the pot is hot, add a couple of tablespoons of unsalted butter or olive oil to the inner pot, ensuring that the oil coats the entire bottom of the pot. Carefully place the seasoned side of the pork shoulder into the pot, then season the other side. Let the pork shoulder brown for about 5 minutes before flipping it over and browning the other side for an additional 5 minutes. If you're working with a larger piece of meat, you may need to sear it in batches to ensure even cooking.

After searing both sides, remove the pork shoulder from the pot and set it aside. At this point, you can also deglaze the pot by adding a small amount of chicken broth or beef broth and scraping up any browned bits from the bottom with a wooden spoon. This step adds even more flavour to your dish.

Cooking the pork

Ingredients

• 3-4 lb pork shoulder (boneless or bone-in)
• 1-2 tbsp olive oil or butter
• 1 onion, sliced or quartered
• 6-12 garlic cloves, crushed or finely chopped
• 1 cup chicken broth or stock (or a mix of chicken broth, barbecue sauce, and apple cider vinegar)
• 1 tbsp regular soy sauce
• 1/2 tsp table salt
• 2 tsp dried rosemary
• 2 bay leaves
• 2 tbsp cornstarch
• 3 tbsp cold water

Optional Ingredients

• 3 tbsp brown sugar
• 1 tsp ground mustard
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1 tsp hot pepper sauce

Equipment

• Instant Pot or pressure cooker
• Wooden spoon
• Slotted spoon
• Mesh strainer

Method

First, pat dry the pork shoulder and season both sides with coarse salt and black pepper.

Next, heat the Instant Pot using the "Sauté" or "Sauté More" function. Add the butter or olive oil to the inner pot and ensure the whole bottom is coated. Place the pork shoulder in the Instant Pot and brown for 5 minutes on each side. Remove the pork and set aside.

Now, add the sliced onion to the Instant Pot and sauté for 3-5 minutes. Then, add the garlic and sauté for another minute. You can also add other vegetables like carrots and celery at this stage, if desired.

Add the crushed garlic, dried rosemary, and bay leaves, and sauté for another 30 seconds. Pour in the chicken broth and deglaze the pot by scrubbing the brown bits off the bottom with a wooden spoon.

Add the soy sauce and table salt, then place the pork shoulder back into the cooking liquid. Secure the lid, ensuring the vent is in the sealing position. Pressure cook on high for 60 minutes, then do a natural release for 15-20 minutes.

After the time is up, carefully open the lid and remove the pork shoulder, placing it on a serving plate or chopping board. Bring the sauce to a simmer using the "Saute" or "Saute More" function.

To thicken the sauce, mix the cornstarch and cold water together and stir this mixture into the onion sauce until you reach the desired thickness. Taste the sauce and adjust the seasoning, adding more salt if needed.

Finally, slice the pork shoulder into thin slices and serve with the garlic butter onion sauce.

Tips

• For a crispier crust, sear the pork shoulder before pressure cooking, and/or finish it in the oven at a high temperature for 10 minutes.
• If you want to make pulled pork, shred the meat with two forks after removing it from the Instant Pot.
• For extra flavour, marinate the pork in a rub of brown sugar, onion powder, garlic powder, paprika, ground mustard, salt, pepper, and cayenne for 30-60 minutes before cooking.
• If you don't have an Instant Pot, you can cook the pork shoulder in a Dutch oven or slow cooker.

Shredding the pork

Once the pork is shredded, you can return it to the pot to absorb more flavour. If you're making pulled pork, you can add barbecue sauce or some of the juices from the pot to the shredded meat.

If you're not serving the pork straight away, it can be stored in an airtight container in the fridge for up to four days, or frozen for up to six months.

Frequently asked questions