Instant pot pork for tamales

For 9-10lbs of pork shoulder butt, need to do in two batches

Ingredients

• 4-5 lbs pork shoulder cut into 3-4 smaller pieces
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 sprigs thyme
• 1 small onion
• 3 cloves garlic
• 1 cup chicken broth

Instructions

• Season the pork generously with salt and pepper.
• Select saute on the instant pot and warm the oil
• In batches, sear the pork until browned on all sides, about 2-3 min per side.
• Using tongs or slotted spoon, transfer the pork to a plate
• Add onion s to the pot and cook, stirring occasionally, until tender and translucent, about 3 min.
• Stir in garlic for 1 min, then return the pork to the pot, add broth
• Lock lid in place, seal. Press pressure cook and set time to one hour at high pressure
• Let steam release naturally for about 10 min, then vent
• Transfer pork to a bowl and use two forks to shred pork. Reserve broth for chili.

Cook History