Shredded Pork (Instant Pot or Crock-pot)

This is the EASIEST and most tender shredded pork you will ever make! And you can make it in the crock pot or the instant pot, whichever you prefer.

Sometimes it works out best to prepare it and put it in the crock pot in the morning and just let it cook all day. Other times, I don’t plan that far ahead or defrost it in time to do that, and don’t have enough time to cook it all day, and then the instant pot comes in handy!

Either way, you can use this recipe for BBQ pork sandwiches, salads, quesadillas, enchiladas, burritos or just on its own! We use it when having a “Cafe Rio” bar. I have also used a pork gravy packet to make gravy, poured it in with the pork after cooking and served it over rice!

It’s also great to make your own frozen burritos with!

Shredded Pork (Instant Pot or Crock-pot)

This shredded pork is so easy and is perfect for BBQ sandwhiches, Salads, Quesadillas, enchiladas, burritos or just on it's own!

Prep Time

5 min

Servings

servings

Ingredients

• 3-4 lbs boneless country-style ribs
• 3/4 c water
• California Style Garlic Salt
• Seasoned Salt (I use McCormick Season-All)
• 1 16 oz Barbeque Sauce (I use Sweet Baby Rays)

Prep Time 5 min Servings servings Ingredients 3-4 lbs boneless country-style ribs 3/4 c water California Style Garlic Salt Seasoned Salt (I use McCormick Season-All) 1 16 oz Barbeque Sauce (I use Sweet Baby Rays)

Instructions

1. Generously season all sides of Ribs and place in the Instant Pot or Crock Pot.
2. Pour water along the edge of the pot so that it goes to the bottom and does not remove seasoning from pork.
3. For instant pot, select Pressure Cook and 50 minutes. Seal. Make sure the knob is turned to "seal" and not to "vent." The pressure cooker will take some time to come to pressure, and then the timer will start to count down. Once it has beeped, you can either allow the pressure to release manually (which I think results in more tender meat, but it takes longer) or you can turn the release valve to "vent" to do a quick release. Do not put anything in the way of the steam as it vents as it is VERY hot steam! When the pressure release valve has dropped completely, then open the lid. Pour out excess liquid into the sink. Shred with 2 forks or even just with a serving spoon. Add BBQ sauce if desired.
4. For Crock Pot, cover with lid and cook on low for 7-8 hours. Or high for 5 hours. Pour out excess liquid. Shred with 2 forks or a serving spoon. Add your favorite BBQ sauce, if desired.

Recipe Notes

You can use this recipe for BBQ pork sandwiches, salads, quesadillas, enchiladas, burritos or just on its own.

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