Instant Pot Magic Pork
This simple and Whole30-friendly weeknight Instant Pot Magic Pork has a high flavor to effort ratio! You can make it ahead and freeze the leftover, too!
Servings: 8 servings
- 4 pounds pork shoulder cut into 1½-inch cubes
- 2 ½ teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt + one of the optional umami boosters listed below
- 1 tablespoon ghee extra virgin olive oil, avocado oil, or cooking fat of choice
- 1 medium yellow onion thinly sliced
- 6 garlic cloves peeled and smashed
- ½ cup orange juice you can also use pineapple juice or chicken broth
- 2 dried shiitake mushrooms and/or Red Boat fish sauce optional umami boosters
Cut up the pork shoulder and toss the cubed pork shoulder with Magic Mushroom Powder. No MMP? Just use the same amount of Diamond Crystal kosher salt (or half the amount of Morton’s kosher salt or a fine grain salt).
Grab your Instant Pot and turn on the sauté function. When the metal insert is hot, add ghee or your preferred cooking fat. Toss in the sliced onions.
Stir fry until the onions are no longer crunchy (about 2-3 minutes). Dump in the smashed garlic and cook until fragrant, about 30 seconds. Pour in the orange juice and scrape up any browned bits on the bottom of the pan.
Add the seasoned pork to the Instant Pot and stir to mix well. (If you aren’t using MMP and want to amp up the umami, you can toss in a couple of dried mushrooms or add a few shakes of Red Boat Fish Sauce. Even if you areusing MMP, these additions will make your stew AMAZING!)
Lock the lid and cancel the sauté function. Program your Instant Pot to cook under high pressure for 35 minutes. When the pork is finished cooking, wait for the pressure to release naturally.
Check that the pork is fork tender and adjust seasoning if necessary with extra Magic Mushroom Powder or salt. Ladle it up and shred it up with a couple forks. Dig in and thank yourself for tasty leftovers!
- You can cook this dish in the slow cooker! Cook the onions and garlic in a pan and deglaze with the orange juice before transferring the alliums to a slow cooker. Add the seasoned pork to the slow cooker and cook on low for 8 hours.
- This pork is fantastic for leftover makeovers! It’ll keep in the fridge for up to four days and in your freezer for several months. I like to fry it crispy before adding it to tacos, salads, stir-fries, cauliflower fried rice, egg muffins, and frittatas. You can even use the leftover cooking liquid as a soup base—simply take off the fat cap after you chill it, dilute with more broth or water, and add your favorite veggies and leftover Instant Pot Magic Pork!
- Not a fan of pork? You can make this recipe with chuck roast and keep everything else the same! If you opt to use boneless, skinless chicken thighs, only cook the stew for 15 minutes under high pressure.
Calories: 641kcal | Carbohydrates: 4g | Protein: 54g | Fat: 45g | Fiber: 1g