31 Best Pork Butt Recipes For Instant Gratification

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Braised Pork in Soy Sauce

Tau Yew Bak (Braised Pork in Soy Sauce) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Yield: [‘2’, ‘2 people (with rice and other dishes)’]

A super easy recipe to make for a weekday dinner after work, this braised pork dish is a delicious comfort food that doesn’t require much prep time.

Ingredients

• 0.55 lb pork
• 1½ Tablespoon light soy sauce
• 1½ Tablespoon dark soy sauce (If you like your food on the sweeter side, you can use kicap manis instead of dark soy sauce. )
• ¼ T 5 spice powder (Substitute: spices such as cinnamon stick, star anise and peppercorns )
• 1 teaspoon white granulated sugar ((+extra for the sauce later, to taste) Substitute: rock sugar)
• 1 Tablespoons Oil
• 1 bulb garlic (peeled and minced)
• Water (Enough to just about cover the meat in the pan. Substitute: pork stock)
• Salt (to taste)
• Hard boiled eggs/ firm tofu/ cooked peanuts/ dried shiitake mushrooms/ carrots (Optional)
• Coriander leaves (Optional garnish, rough chop)
• Sambal belacan chilli (Optional )

Instructions

1. 15 minutes before you want to cook, add both soy sauces, the white sugar and the 5-spice powder to the pork. Mix well and leave covered on the counter to come to room temperature.
2. In the meantime, mince up your garlic.
3. Heat your pot over low-medium heat, then add some vegetable oil or lard. When the oil is shimmering, add the garlic and stir fry till fragrant. Tip: If you have whole spices such as star anise, white peppercorns and cassia cinnamon, you can crush them then add and stir fry in the oil for a more aromatic dish.
4. Increase the heat to medium then add the pork and lightly brown the pieces. It should caramelise nicely thanks to the sugar and dark soy added!Note: Reduce the heat to low if using pork belly. If not, your dish will be super oily!
5. Add enough water (or pork stock) to cover the pork then cover and simmer for 40-60 minutes, or till the pork is soft, cooked and you get a nice syrupy sauce. Remember to top up the water if the pan is drying out!Tip: Don’t add too much water at first or you may be braising for ever. You may also need to top up some extra water if your pan gets dry.
6. If including hard boiled eggs/ tofu/ carrots to bulk up the dish, add them in during the last 10-15 minutes of cooking. (You can actually add the other ingredients earlier if you want their flavour to be more concentrated, however this will give you overcooked eggs with the tell-tale green rim around the powdery yolks)
7. At the same time, taste and season the stew (salt and maybe more sugar- will depend on the dark soy you use) accordingly to taste then serve with a bowl of piping hot white rice.

2. Braised Pork Shoulder

Braised Pork Shoulder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT180M · Total: PT210M · Yield: [‘8’]

This savory braised pork shoulder is inexpensive, easy, and delicious. Try this fall family meal for Sunday dinner or a weeknight supper.

Ingredients

• 2.5 lbs Pork shoulder
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 Onion (chopped)
• 2 ribs Celery (chopped)
• 1 Carrot (chopped)
• 6 cloves Garlic (chopped)
• 1 tbsp Kosher salt
• fresh ground black pepper
• 3 tbsp Tomato paste
• 2 tbsp Flour
• 1 cup Red wine
• 2 cups Beef broth (low sodium)
• 1 bunch Parsley (tied)
• 2 Bay leaves

Instructions

1. Preheat oven to 350° F. Cut pork shoulder into five or six large chunks. Heat olive oil and butter in a large Dutch oven, over medium-high setting. Working in batches, sear the pork chunks on all sides until they have a light golden-brown crust. Remove pork and set aside.
2. Reduce heat to medium and add onion, celery, and carrot. Sweat the mirepoix for about five minutes until soft. Add garlic and cook for another minute. Stir in salt and pepper.
3. Stir in the tomato paste and cook for a couple of minutes until it starts to brown slightly. Then, sprinkle the flour in the pan and cook it for a couple of minutes as well. Add the red wine and cook to reduce slightly.  Return the pork chunks to the Dutch oven.
4. Add enough beef broth until it reaches the top of the pork but does not cover it. Add parsley and bay leaves, cover the Dutch oven and place in oven for three hours or until fork tender. Allow the meat to rest for five minutes and then serve.

3. Pepperoncini Pork Roast

Pepperoncini Pork Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘8’, ‘8 servings’]

Pepperoncini Pork Roast is about to become your favorite crock pot meal, with savory pork, jarred pepperoncini and lots of herbs!

Ingredients

• 2 lb. pork roast of your choice (loin, shoulder, butt)
• 1 tbsp. olive oil
• 1 jar pepperoncini 9 oz. (with liquid)
• 1/2 cup chicken stock (if Instant Pot)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 1 tsp. onion powder

Instructions

1. Begin by heating up a cast iron skillet with your olive oil, on medium high heat. Once hot, add in pork roast (whole) and begin browning. Allow each side to brown thoroughly before flipping it and moving to the next side. This first step is optional, but does give a great layer of flavor.
2. Once browned, place pork into the Crockpot and add spices and pour pepperoncini and pepperoncini juice over the top.
3. Cook on low for 6-8 hours or on high for 4-5.
4. Shred meat and serve.

4. Slow Cooker Pulled Pork Tacos

Slow Cooker Pulled Pork Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Yield: [’14’, ’14 servings’]

Slow Cooker Pulled Pork Tacos are unbelievably tender, juicy, versatile, and easy to make in your Crock-Pot! They are great for large crowds, busy nights, and make-ahead meals. #pork #pulledpork #recipe #slowcooker #tacos #easy #Mexican #Crockpot #carnitas

Ingredients

• 2.5-3 pound Boston butt pork roast
• 2-3 tablespoons bbq seasoning/rub
• 2 tablespoons apple cider vinegar
• 1/3 cup Worcestershire sauce
• 1 tablespoon liquid smoke
• flour tortillas
• slaw ( or kale slaw)
• corn,
• avocados
• black beans
• tomatoes
• red onion
• bbq sauce
• ranch dressing
• sour cream
• pico
• guacamole

Instructions

1. Mix together the ingredients for the bbq seasoning in a small bowl. As well, you can purchase bbq seasoning. Use your favorite or this is a good one.
2. I like to trim off any large pieces of fat but you can leave them on. It’s a personal preference. Rub the pork shoulder with the bbq seasoning on all sides. Place the pork shoulder in the slow cooker.
3. Whisk the apple cider vinegar, Worcestershire sauce, and liquid smoke in a small bowl, Carefully pour over the pork roast in the slow cooker.
4. Cook on low heat for 8 hours until tender. (I really don’t like this recipe as well when it’s cooked on high.)
5. Remove the pork from the slow cooker and shred using two forks. Return the meat back to the slow cooker and turn to warm.
6. You can serve this meat on buns, in quesadillas, in tacos, on a salad, or over tortilla chips.

For tacos

1. Warm tortillas. Place meat, slaw, and whatever toppings you want in tortilla. Enjoy.

5. Smoked BBQ Pork Sliders

Smoked BBQ Pork Sliders – What’s Smoking is a practical addition to this collection, with a straightforward method and adaptable serving options.

Smoked BBQ Pork Sliders are a great way to use that smoked pulled pork fresh off the smoker or if you happen to have leftovers and want a quick meal. Topping

Ingredients

• 1.5 pounds smoked pulled pork, warmed
• 8 slider buns
• 3/4 cup BBQ sauce, divided
• 1 cup creamy coleslaw
• 2 tablespoons unsalted butter, melted
• 8 dill pickle chips, optional
• Salt and freshly ground black pepper to taste

Instructions

1. 1. If using a grill or smoker, preheat to 250-300°F (120-150°C) to gently rewarm the pork; alternatively, warm the pork in a covered pan in the oven at 350°F (175°C).
2. 2. Melt the butter and brush it on the cut sides of the slider buns; toast the buns on a grill or skillet until lightly golden, about 1-2 minutes per side.
3. 3. In a large bowl, toss the warmed pulled pork with 3/4 cup BBQ sauce until evenly coated.
4. 4. Assemble the sliders: place about 2-3 ounces of sauced pork on each bottom bun, top with 1/8 cup of coleslaw, and add a pickle chip if using. Drizzle a little additional BBQ sauce over the pork.
5. 5. Cap each slider with the top bun and press lightly to set.
6. 6. Arrange the sliders on a platter and serve warm.

6. Jamaican Jerk Pork Shoulder

Jamaican Jerk Pork Shoulder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT600M · Total: PT630M · Yield: [’10’, ’10 servings’]

When you need to feed a crowd for your summer party, look no further than this Jamaican jerk pork shoulder! This succulent, ultra flavorful pork shoulder marinates in jerk spices overnight and then slowly roasts until it’s melt-in-your-mouth tender. No summer gathering is complete without this tropical-inspired pork shoulder.

Ingredients

• 4 habanero or scotch bonnet peppers (sliced, leave in seeds and membrane)
• 1 onion (roughly chopped)
• 6 green onions (sliced)
• 1-inch knob of ginger (peeled and sliced or grated)
• 3 garlic cloves (sliced)
• 2 tablespoons packed dark brown sugar
• 1 tablespoon allspice
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon pepper
• 1 teaspoon ground nutmeg (preferably freshly grated)
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon cloves
• ½ cup soy sauce
• ¼ cup spiced rum
• Juice of three limes
• 1 tablespoon olive oil
• 1 pork shoulder, pork butt cut ((see notes regarding size))

Instructions Jerk Marinade

1. Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything roughly combines. As the machine runs, add soy sauce, rum, lime juice and olive oil. When you remove the lid from the food processor, it will smell intensely peppery. Don’t worry. This is normal. Reserve ½-1 cup of marinade, depending on the size of your pork.
2. Pierce 1-inch slits throughout the top of the pork butt. Turn over and repeat on the bottom. Pour the marinade over the pork and turn a few times to ensure it’s well-coated. Gently use your fingers to get some marinade into the slits. Refrigerate covered at least overnight or up to 24 hours.
3. If you have time, take the pork butt out of the refrigerator for an hour before cooking to help it come down in temperature. Proceed to your desired cooking method as listed below.

Oven-Roasted Method

1. Heat oven to 275 degrees F. Remove excess marinade from the pork. Cover a roasting pan with foil. Place on a roasting rack that’s been well-coated with cooking spray. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. Insert a leave-in meat thermometer in the thickest part of the pork, ensuring it doesn’t touch any bones.
2. Roast uncovered in the oven until the internal temperature of the meat hits 155-165 degrees F.
3. Remove the pork from the oven and wrap the roast in food-grade butcher paper or heavy duty aluminum foil. Reinsert the meat thermometer, place the pork on the roasting rack and back in the oven.
4. Continue to cook until the pork reaches a minimum internal temperature of 190 degrees F, though 200-205 degrees F is even better.
5. Remove the pork from the oven and leave it wrapped. Allow the meat to rest for at least 15 minutes or up to 30-45 minutes to let the juices redistribute throughout the pork. Again, if you have some extra time, that 30-35 minutes is even better. Shred with two forks and serve. Enjoy!

Slow Cooker Method

1. Remove excess marinade from the pork. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. Add to the slow cooker with 1 cup water or chicken stock. Cook on low for eight hours.
2. The pork is ready it’s fall-apart tender. Allow the meat to rest on warm for 15 minutes. Shred the pork with two forks and serve. Enjoy!

7. Slow Cooker Cafe Rio Sweet Pork

Cafe Rio Sweet Pork Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT560M · Yield: [’12’]

This Copycat Cafe Rio Sweet Pork is made with tender shredded pork, Coca-Cola, brown sugar, enchilada sauce, green chilies, and garlic for a sweet and savory flavor you’ll love.

Ingredients

• 4.5 lb pork butt roast ((around 4-5 lbs.))
• 24 oz. Coca Cola ((2 cans))
• 1 cup brown sugar (divided into ½ cups (can use light brown sugar or dark brown sugar))
• 10 oz. red enchilada sauce (canned)
• 4 oz. fire-roasted green chiles (canned)
• 3 garlic cloves (minced)

Instructions

1. (WAIT TO ADD THE ENCHILADA SAUCE, GREEN CHILES, GARLIC AND HALF OF THE BROWN SUGAR) – PLEASE NOTE THE 9 HOUR TOTAL COOK TIME BEFORE YOU START.
2. Cut the pork roast into 4 or 5 large chunks and place in your slow cooker. In a large bowl, whisk together the coca cola and a ½ cup of the brown sugar until the sugar has dissolved. Pour the cola mixture over the pork.
3. Cook on HIGH heat for 5 hours or on LOW heat for 8 hours until very tender and shreddable. Remove the pork and place in a large bowl. Discard the cola/juices from the slow cooker.
4. Shred the pork and add back into the slow cooker, add in the red enchilada sauce, green chilies, minced garlic and the other ½ cup of brown sugar. Mix and cook on HIGH heat for 1 hour. Serve over white rice and top with chopped tomatoes, jalapenos and cilantro. Enjoy!

8. Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [’15’, ’15 people’]

Adapted from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking with a few changes to tone down the spice.

Ingredients

• 1 boneless pork shoulder ((6 to 8 pounds; also called pork butt and boston butt))
• 2 tablespoons kosher salt
• 1 tablespoon ground cumin
• 2 teaspoons freshly ground black pepper
• 1 tablespoon dried oregano
• 2 teaspoons ground cinnamon
• 1/2 teaspoon cayenne pepper (or to taste)
• 8 cloves garlic (smashed)
• 1 cup tomato juice
• 1 cup orange juice
• 2 tablespoons chipotle hot sauce (such as Tabasco or Cholula brands)

Instructions

1. Place trimmed pork shoulder in a large slow cooker.
2. In a small bowl, stir together salt, cumin, pepper, oregano, cinnamon, and cayenne; rub mixture over pork on all sides. Sprinkle on garlic cloves.
3. Whisk tomato juice, orange juice and chipotle hot sauce in a medium bowl and pour over meat. Cook 8 hours on low, or until pork is pull apart tender.
4. Let meat cool slightly in cooking liquid before carefully transferring to a large bowl. Shred meat into bite size pieces using two forks.
5. Skim fat off of cooking juices and discard (recipe note #3). Stir 1 cup or more of the cooking juices to the meat to moisten. Refrigerate remaining juices for reheating the pork (see note #1) or freeze for another use (see note #2).
6. Serve pork immediately or reheated in tacos, on tostadas, in burritos, on salads, and more! (See post for links to my favorite recipes.)

9. Vietnamese Pork Skewers

Thit Nuong (Vietnamese Pork Skewers) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT150M · Yield: [‘5’, ‘5 servings’]

Thit Nuong, or Vietnamese Pork Skewers, is a powerhouse of flavors and one of Vietnam’s most popular dishes! Thinly sliced pork is coated in a fresh and aromatic marinade, then charred to perfection. It’s simple, delicious, and a family favorite!

Ingredients

• 1½ lbs boneless pork shoulder or butt (thinly sliced)
• 1 stalk lemongrass (finely minced; about 3 tbsp)
• ½ shallot (minced; about 2 tbsp)
• 2-3 cloves garlic (minced or grated)
• 2 tsp white granulated sugar
• 1 tbsp honey
• 1 tbsp fish sauce
• 1½ tbsp low sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cooking oil
• ½ tsp salt
• ¼ tsp pepper
• 2 green onion (thinly sliced)
• ½ tbsp cooking oil

Instructions

1. In a large bowl, add thinly sliced pork, lemongrass, shallot, garlic, white sugar, honey, fish sauce, soy sauce, oyster sauce, oil, salt, and pepper. Thoroughly mix together.
2. Cover bowl with plastic wrap and let marinade for 2 hours, up to overnight, mixing halfway through. If marinating for more than 2 hours, place in fridge but let come to room temperature before cooking.
3. Soak skewers in water for at least 20 minutes. Preheat oven to 375°F and line a baking sheet with foil.
4. Thread pork onto skewers, leaving a little space between each one and double threading when possible. To double thread, pierce skewer through one end of the pork, twist the meat, and pierce the skewer through the other end of the pork as well. Evenly spread the skewers out onto the baking sheet.
5. Roast in oven for 10-15 minutes (internal temp should be around 160°F), then broil for 10 minutes until lightly charred. Keep an eye on the pork while it’s broiling because the sugar can easily burn. Let cool slightly before serving.
6. To make the scallion oil, add green onion and ½ tbsp oil into a bowl. Microwave in 15 second intervals, stirring each time, until green onion is bright green and lightly wilted (it took me 30 seconds total). Brush onto pork and serve alongside Nước chấm dipping sauce.

10. Green Pork Tamales

Green Pork Tamales is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 20 large dried corn husks, soaked in warm water until pliable and drained
• 4 cups masa harina para tamales
• 2 cups warm chicken broth, plus extra as needed
• 1 cup pork lard (manteca) or vegetable shortening, softened
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 pounds pork shoulder, cooked and shredded
• 1 cup tomatillos, husked and rinsed
• 2 roasted green chiles (jalapeño or serrano), stems removed
• 1/2 cup onion, chopped
• 2 cloves garlic
• 1 tablespoon vegetable oil
• Salt to taste for green sauce
• Optional garnish: chopped cilantro
• Optional garnish: lime wedges

Instructions

1. 1. Prepare the corn husks: sort through the soaked husks, trimming any torn edges, and pat dry. Keep them moistened so they’re flexible for wrapping.
2. 2. Make the green sauce: in a skillet, heat the oil over medium heat. Add the onion and garlic and sauté until translucent. Stir in the tomatillos and roasted green chiles; cook 6–8 minutes, until slightly softened. Transfer to a blender, add salt, and blend until smooth. Set aside.
3. 3. Shred the pork: if not already shredded, cook the pork shoulder until tender, then shred and mix with 1/2 cup of the green sauce to lightly season. Reserve the rest of the sauce for folding into the masa and for serving.
4. 4. Prepare the masa dough: in a large bowl, whisk together the masa harina, baking powder, and salt. In a separate bowl, beat the lard until fluffy, then gradually beat in warm chicken broth and 1/2 cup of the green sauce until a light, creamy consistency forms. Fold the wet mixture into the masa mixture until fully combined and spreadable, adding more broth as needed.
5. 5. Assemble the tamales: for each tamale, pat a soaked corn husk flat. Spread about 2–3 tablespoons of masa onto the center of the husk, leaving a border at the top and bottom. Place 1–2 tablespoons of the seasoned pork along the center, and add a small spoonful of green sauce if desired. Fold the sides in to enclose the filling and roll the husk to form a compact packet; secure with a strip of husk if needed.
6. 6. Arrange and steam: place the wrapped tamales in a steamer basket, open end up, standing them upright. Add water to the steamer below the rack, cover, and bring to a simmer. Steam for 75–90 minutes, checking occasionally to ensure the water level remains; the masa should be firm and separate from the husk when done.
7. 7. Rest and serve: remove from the steamer and let stand for 10 minutes before unwrapping. Serve with the remaining green sauce, cilantro, and lime wedges if desired.

11. Slow Cooker Pulled Pork

Slow Cooker Pork Shoulder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT480M · Total: PT485M · Yield: [‘6’, ‘6 1 cup servings’]

Learn how to cook pork shoulder in the slow cooker to make the best crockpot pulled pork! This slow cooker pulled pork is easy and delicious!

Ingredients

• 1.5 lb pork shoulder roast
• 1 onion (chopped)
• 1 green bell pepper (chopped)
• 1/2 cup brown sugar
• 4 oz tomato paste
• 2 tablespoons apple cider vinegar
• 1 ½ tablespoons chili powder
• 1 teaspoon dry mustard
• 1/4 cup Worcestershire sauce
• 1/2 tablespoon smoked paprika

Instructions

1. In a medium bowl, mix brown sugar, tomato paste, apple cider vinegar, chili powder, dry mustard, Worcestershire sauce, and smoked paprika until well blended.
2. Stir in onion and pepper.
3. Place half of your mixture in the bottom of a 6-8 quart slow cooker.
4. Place your pork shoulder roast over the mixture and pure the remaining mixture over it.
5. Set your slow cooker on low for 8-10 hours.
6. Using 2 forks or a meat shredding tool, shred the pork shoulder into thin sections.
7. Serve by itself or on a bun warm with barbecue sauce.

12. Slow Cooker Chipotle Pork Butt

Slow Cooker Chipotle Pork Butt (With Blue Moon) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4H · Total: PT4H16M · Yield: 16

Full of robust flavor, this Slow Cooker Chipotle Pork Butt is a versatile starter for many easy weeknight dinner options – like tacos, nachos or sandwiches.

Ingredients

• 4-6lbs Pork Butt
• 1 Onion, Roughly Diced
• 1 Tablespoon Chipotle Chili Powder
• 2 Teaspoons Oregano
• 2 Teaspoons Cumin
• 1 Teaspoon Salt
• 2 Large Oranges (1 Quartered)
• 1 (12 Ounces) Blue Moon Wheat Beer

Instructions

1. Place the whole Pork Butt into the slow cooker. Add onion, chipotle chili powder, oregano, cumin and salt over the top of the pork.
2. Zest an entire orange over the Pork Butt and add the juice of the whole orange. Quarter another orange and add the pieces around the outside of Pork Butt. Slowly pour the beer into the slow cooker.
3. Cover the slow cooker and turn it on LOW fo 7-8 hours OR HIGH for 4 hours.
4. Once it’s finished, Set oven to broil on HIGH. Transfer all of the pork to a sheet pan. Use two forks to pull it and shred it into pieces. Spread it over the entire sheet pan.
5. Measure out 1/4 cup of liquid (no onion or orange) from the slow cooker and sprinkle it over the pork.
6. Transfer it to the middle of the oven and broil for 5-6 minutes until the pork gets nice crisp edges.
7. Serve immediately. I suggest making street tacos with warm tortillas, queso fresco cheese, cilantro and red onion.

13. Instant Pot Pork Roast

Instant Pot Pork Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT60M · Yield: [‘2’, ‘2 – 4’]

Easy to cook Instant Pot Pork Roast with few healthy pantry ingredients. Juicy, Tender, Flavorsome Instant Pot Pork Butt done in an hour! Enjoy this budget-friendly Wholesome Sunday Pork Roast.

Ingredients

• 1 – 2 pounds (454g – 907g) pork shoulder (pork butt meat)
• 2 (700g or ~1⅕ lb) large russet potatoes (, cut into large chunks)
• 8 (228g or ~½lb) large cremini mushrooms (, roughly chopped)
• 2 (200g) carrots (, cut into large chunks)
• 2 tablespoons (28g) unsalted butter
• 2 tablespoons (30ml) regular soy sauce
• 1 tablespoon (15ml) grapeseed oil or olive oil
• 6 cloves (26g) garlic (, minced)
• 2 (0.4g) bay leaves
• A dash balsamic vinegar
• 1 cup (250ml) unsalted chicken stock
• Kosher salt & ground black pepper to taste
• Optional Garnish: Italian parsley (, finely chopped)
• 2 tablespoons (30ml) cornstarch
• 2 tablespoons (30ml) cold water

Instructions

1. Brown Pork Butt: Heat up Instant Pot by using “Sauté More” function. Wait until the indicator says “HOT”. Generously season pork butt with kosher salt and ground black pepper. Add 1 tbsp (15ml) grapeseed oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Add in seasoned pork butt, then let it brown for exactly 5 minutes on each side. You don’t need to constantly flip the meat. When pork butt is nice and browned, remove and set aside to rest for 5 minutes on a chopping board.
2. Sauté Mushrooms: Add 2 tbsp (28g) unsalted butter in Instant Pot. Add in chopped cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with butter. Mushrooms will start releasing their moisture. Let the moisture evaporate, then stir occasionally until mushrooms are slightly crisped and browned. Amy + Jacky’s Tip: This step takes roughly 7 to 12 minutes, but it’ll greatly enhance the gravy’s flavors.
3. Cut Pork Butt: While the mushrooms are sautéing in Instant Pot, cut the pork butt into 0.5” thick slices.
4. Sauté Garlic & Carrots: Add in minced garlic, then sauté until fragrant (~20 seconds). Add in carrots and 2 bay leaves, then sauté for another 2 minutes.
5. Deglaze Instant Pot: Pour a dash of Balsamic vinegar, then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Mix in 1 cup (250ml) unsalted chicken stock and 2 tbsp (30ml) regular soy sauce.
6. Pressure Cook Pork Roast: Add in sliced pork butt with all the meat juice. Layer potato chunks on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. Open the lid carefully.
7. Make Gravy: Place sliced pork, carrots, and potatoes on a large serving plate. Taste the gravy and season with more salt if necessary. Mix 2 tbsp cornstarch with 2 tbsp cold water, then stir the mixture into the gravy one third at a time until desired thickness. Put the sliced pork, carrots, and potatoes back into the gravy, then mix gently to coat them with the gravy.
8. Serve: Serve the flavorful pork roast with your favorite side dishes or eat it as a meal. Enjoy~ 🙂

14. Slow Cooker Pulled Pork in Mojo Sauce

Slow Cooker Pulled Pork in Mojo Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘8’]

A great weeknight recipe, which can be transformed to complete a number of dishes.

Ingredients

• 1 1/2 tablespoons Adobo seasoning
• 1 tablespoon dried oregano
• 2 packets Sazón con Culantro y Achiote seasoning
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 5-6 pounds pork butt (pork shoulder) skinless, bone-in
• 5 cloves garlic, peeled and minced
• 1 large white onion, peeled and sliced
• 2 bay leaves
• 1 large navel orange, juiced (about 1/2 cup)
• 1 large lemon, juiced (about 1/4 cup)
• 2 medium limes, juiced (about 1/3 cup)
• 1/4 cup white wine vinegar
• 5 cups steamed white or brown rice (to serve)
• 2 medium carrots, julienned or shaved
• 2 ripe avocados, sliced
• 1 jalapeño pepper, thinly sliced (optional)
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, roughly chopped (optional)

Instructions

1. In a small prep bowl, combine the Adobo, oregano, sazón, cumin, and black pepper. Rub the spice blend onto the entire surface of the pork shoulder. 
2. Place the seasoned pork shoulder into the slow cooker, and cover with the minced garlic, bay leaves, and onions. 
3. Mix together the citrus juices and vinegar, then pour the mixture over the seasoned pork shoulder.
4. Place the lid on the slow cooker and cook, on low, for 8 hours, or on high for 4 hours. 
5. Once the pork has finished cooking, carefully, transfer the pork to a holding vessel. Use tongs and a large fork (if needed) to pull the pork from the bone. 
6. Remove and discard, both the two bay leaves, and the bone. 
7. Puree the liquid in the slow cooker using an immersion blender set to “low”, until the sauce is smooth. If you don’t have an immersion blender, you can  leave the liquid as is, or carefully transfer it to a blender. Make sure to vent the blender’s lid to prevent an explosion and puree the liquid- in batches if necessary- until smooth.
8. Once the cooking liquid is smooth, return the pulled pork to the slow cooker to coat it in the sauce. 
9. Turn the slow cooker to warm, and cover, until you’re ready to serve.
10. Serve the pulled pork over rice with the carrots, avocado slices, red onions and jalapeños, and chopped cilantro. Be sure to drizzle ample amounts of the mojo sauce over the pork and rice. 
11. Refrigerate covered leftovers for up to 72 hours, or freeze in food storage bags for up to 6 months.

15. Instant Pot Caramelized Pork

Instant Pot Caramelized Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’]

A delicious dish of caramelized pork infused with Vietnamese flavors…

Ingredients

• 2 tbsp canola oil
• 2 lb pork butt (cut into cubes)
• salt and pepper (to taste)
• 4 tbsp brown sugar
• 3 garlic cloves (minced)
• 2 tbsp fish sauce
• 1/2 cup water
• 1/2 cup chicken broth
• 1 onion (sliced)
• 1 scallion (chopped)

Instructions

1. Press “saute” and add oil.
2. Season the pork with salt and pepper and saute for 5 minutes until brown.
3. Add the brown sugar and cook for about 2 minutes or until golden brown.
4. Stir in the garlic and onion saute for about 2 minutes.
5. Add fish sauce, broth and water.
6. Close the lid and cook on high pressure for 20 minutes.
7. When cooking time is complete, wait for a natural release for 10 minutes and than do a quick release.
8. Open the lid, serve and enjoy 🙂

16. Cherry Coca-Cola Slow Cooker Pulled Pork

Cherry Cola Slow Cooker Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘8’, ‘8 servings’]

Slow Cooker Pulled Pork: This recipe for pork shoulder is an easy slow cooker recipe that can be made with simple ingredients and has an amazing flavor because it’s cooked in Cherry Coca Cola!

Ingredients

• 4 pounds pork shoulder (4-5 pounds will work!)
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 teaspoons liquid smoke
• ¼ cup brown sugar
• 1 cup barbecue sauce (We LOVE Sweet Baby Rays)
• 12 ounces cherry cola (Such as Cherry Coke)

Instructions

1. Mix together the smoked paprika, onion powder, garlic powder, salt, pepper, liquid smoke and brown sugar.
2. Then, put the pork shoulder in the slow cooker and rub all sides with the rub, trying to cover it the best you can.
3. Next, pour the BBQ sauce over the meat (you can use a brush if that’s easier, to cover with sauce.
4. Then, pour the soda over the pork. Put the lid on the crock pot and cook on low for 8-10 hours or 5-6 hours on high.
5. The meat is cooked and ready to eat when the meat is tender enough to pull apart, easily, with two forks.
6. If desired, you can save some of the meat drippings and juices, and pour over the meat, or cook the pulled pork in the sauce till thick.

17. Smoked Pulled Pork Sandwich

Smoked Pulled Pork Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT720M · Cook: PT720M · Total: PT1440M · Yield: [‘8’, ‘8 smoked pulled pork sandwiches8’]

Smoked Pulled Pork Sandwich is a labour of love! It is something that you need to plan for. It’s not a last-minute meal idea for sure. But with that little bit of planning the results are amazing in the end!

Ingredients

• 8 lbs pork shoulder roast (bone in (Boston butt or pork butt))
• 8 Brioche buns
• 2 Cups coleslaw
• 12 Dill pickle slices for topping
• 2 Tbsp Kosher salt
• 3 Tbsp brown sugar
• 1 Tbsp each of garlic powder & onion powder
• 2 Tbsp each of chili powder (freshly ground pepper, & paprika)
• 1 Tbsp cayenne pepper (trust me, it will not be that spicy)
• ½ Cup cider vinegar
• ¼ Cup each of Worcestershire sauce (olive oil, & water)
• 1 Tbsp each of brown sugar & the rub from above

Instructions

1. For the rub combine all the ingredients together in a small bowl. Set aside.
2. For the injection liquid, whisk all the ingredients together in a medium size bowl until the brown sugar is dissolved. Set aside.
3. To prepare your pork shoulder, remove any skin that remains on you roast and trimany excess fat. You can leave up to a ½ inch of the fat cap on. This will helpto keep your meat moist during the cooking process.
4. Massage the entire roast with the rub, making sure you work it in well.
5. Next carefully fill the injector and gently inject the liquid into the meat. Repeat movingthe injector to a different spot each time.
6. Wrap the pork shoulder in 2 layers of plastic wrap; this will help to prevent leaks.
7. Refrigerate your pork shoulder for 12-24 hours.
8. Remove the pork from the refrigerator at least an hour before you place it in thesmoker.
9. Prepare your smoker, heating to 225 degree F. Remove the plastic wrap and place theroast directly on the smoker grill. I use a mixture of hickory and apple woodfor smoking.
10. Let your pork smoke for at least 90 minutes per pound at 225 degrees F.
11. When you think your creation is getting close to finishing use an instant-read thermometer to check the internal temperature. For perfect pulled pork you will want that temperature to be between 195 and 205 degrees F.
12. Once the pork shoulder is finished smoking you should allow it to cool slightly. Using your hands pull the pork apart.
13. Build your sandwich by stacking a large handful of pulled pork on the bun.
14. Drizzle a generous amount of the balsamic BBQ sauce over meat.
15. Spoon a large spoonful of coleslaw on top and top with sliced dill pickles.

16. 17. 18. 19.

18. Whole30 Pulled Pork

Slow Cooker Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT-497081H3M22S · Yield: [‘8’, ‘8-12 servings’]

Whole30 Pulled Pork is an ultra simple meal-prep protein. You can prep the pork ahead of time, and then let your slow cooker do the rest of the work! Pulled pork can be topped with your favorite BBQ sauce and eaten a variety of ways!

Ingredients

• 6-8 pound pork butt roast (also called pork shoulder, Boston roast or picnic roast)
• 1 tablespoon salt
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon pepper
• Optional: BBQ sauce

Instructions

1. In a small bowl combine the salt, paprika, chili powder, garlic powder and pepper.
2. Rub the seasoning blend all over the pork roast.  Cover the top, bottom, sides and any nook and cranny with the seasoning blend.
3. Place the pork roast in the bottom of a large slow cooker, cover and cook on low for 9 hours.
4. After 9 hours remove the roast from the slow cooker.  Using two forks, shred the pork butt and remove any bones.  The pork should easily pull apart.  If it does not easily shred, place the pork back into the slow cooker and continue cooking for 1-2 more hours.
5. Mix the shredded pulled pork with some of the meat drippings in the bottom of the slow cooker.  If desired, mix in your favorite BBQ sauce.
6. Serve and enjoy!

19. Beer Pulled Pork

Slow Cooker Beer Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT600M · Total: PT615M · Yield: [’12’]

Tender pulled pork cooked in beer for an outrageous sandwich! Make this for your next potluck.

Ingredients

• 4 lbs. pork shoulder ((often called pork butt))
• 3 Tbsp. dark brown sugar
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 1/2 tsp. cayenne pepper
• 12 oz. can of lager beer
• 1 1/2 cups ketchup
• 1/4 cup rice wine vinegar
• 1/4 cup mustard
• 1/4 cup dark brown sugar
• 2 Tbsp. Worcestershire sauce

Instructions

1. Prepare the inside of the crockpot with cooking spray.
2. In a small bowl combine the dark brown sugar, salt, paprika, chili powder, garlic powder, onion powder, cumin, cayenne pepper and pepper.
3. Rub the spice mix all over the pork shoulder before placing inside the crockpot.
4. Pour the beer around the pork shoulder, cover and cook on low for 8-10 hours or high for 5-6 hours.
5. Remove the pork shoulder and allow to rest for a few minutes.
6. In the meantime, prepare the BBQ sauce.
7. Add the ketchup, rice wine vinegar, mustard, dark brown sugar, and Worcestershire sauce directly to the remaining lager/drippings mixture in the crock pot, stirring to combine.
8. Shred the pork and return to the crockpot, mixing with the BBQ sauce and allow to cook for an additional 15-20 minutes.
9. Serve immediately and enjoy!

20. Instant Pot Pork Chile Verde

Instant Pot Pork Chile Verde is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT85M · Yield: [’10’, ’10 servings’]

Easy Instant Pot pork chile verde recipe turns a few ingredients into a delicious dinner that’s packed with flavor!

Ingredients

• 3.5-4 pounds boneless pork butt (fat trimmed and cut into 1” chunks)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt and pepper
• 1 large white onion (diced)
• 4 cloves garlic (minced)
• 16 ounce jar salsa verde
• 4 ounce can chopped green chiles
• 2 tablespoons ground yellow cornmeal
• Cilantro (sour cream, queso fresco, pico de gallo)

Instructions

1. Add the pork chunks to the bottom of the Instant Pot inner pot.
2. Sprinkle the pork with cumin, oregano, and salt and pepper.
3. Add in the onion, garlic, salsa verde, and green chiles.
4. Close and lock the lid.
5. Turn the pressure release valve to SEALING.
6. Press MANUAL HIGH pressure and adjust the time to 50 minutes for 3.5 pounds or 60 minutes for 4 pounds.
7. Let the pressure release naturally for 15 minutes.
8. Turn the pressure release valve to VENTING to release any remaining pressure.
9. Remove the lid.
10. Stir in cornmeal.
11. Press CANCEL.
12. Press SAUTE, and cook, stirring the entire time, until the sauce has thickened, about 3-4 minutes.
13. Serve with tortillas and top with desired toppings like cilantro, sour cream, queso fresco, and pico de gallo.

21. Smoked Tacos Al Pastor

Tacos Al Pastor Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT480M · Total: PT740M · Yield: [‘4’, ‘4 servings’]

This Tacos Al Pastor Recipe is made with savory, smoky, and sweet marinated pork. It’s cooked low and slow until incredibly tender, juicy, and flavorful. Serve stuffed in corn tortillas with classic toppings like pineapple, onion, and cilantro for a crowd-pleasing taco night favorite.

Ingredients

• 3-4 lbs Pork butt or pork shoulder
• 2 large pasilla chile
• 5-6 guajillo chiles
• 6 garlic cloves
• 2 teaspoon cumin
• 2 limes (juiced)
• 2 chipotle from can of adobe
• 2 tablespoons of adobe sauce
• ¼ cup vinegar
• 3 cups fresh pineapple
• 2 tablespoons sugar
• 2 tablespoons coarse salt
• 1 teaspoon mexican oregano
• 1 large onion
• 1 cup orange juice
• sliced limes
• small tortilla shells
• fresh pineapple or pinapple salsa

Instructions Prep

1. Boil the pasilla and guajillo chiles in a small saucepan for about 10 minutes, until softened. Remove from water and discard stems and seeds.
2. Add the chiles to a blender with vinegar, orange juice, pineapple, garlic, onion, cumin, lime juice, chipotle, adobo sauce, salt, oregano, and sugar. Blend until smooth, then divide the marinade in half.

Inject & Marinate

1. Using a meat injector, inject half of the marinade into the pork shoulder, moving the needle in different directions to evenly distribute throughout the meat.
2. Pour the remaining marinade over and under the pork. Cover and refrigerate for at least 4 hours, or overnight for best flavor.

Smoking the Pork

1. Preheat your smoker to 270°F and let it burn clean. Place the pork fat side up on the smoker with a pan of water nearby. Smoke for 3 hours, then spritz with apple cider vinegar every hour. Optional: add pineapple on top for extra flavor.
2. Around 6 to 7 hours, when the fat cap starts to split, remove the pork and wrap it tightly in foil.
3. Return the wrapped pork to the smoker at 270°F for 1 hour. Then increase the temperature to 290°F and continue cooking until the internal temperature reaches 200 to 204°F.
4. Remove from the smoker and let the pork rest. Then shred. It should fall apart into juicy, tender pieces with crispy edges and that rich red marinade throughout.
5. Build your tacos. Add fresh pineapple, crema, cilantro, and onion for a classic al pastor feel. Or go all in with a pineapple mango salsa. It is next level good.

22. Slow Cooker Hawaiian Pulled Pork

Slow Cooker Hawaiian Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT480M · Total: PT485M · Yield: [’10’]

Pork shoulder is slowly cooked until tender in a sweet and tangy sauce that features pineapple! Enjoy Slow Cooker Hawaiian Pulled Pork over rice, on a sandwich, or with a side of steamed veggies for a delicious taste of the islands!

Ingredients

• 3½ lbs boneless pork shoulder
• 20 oz pineapple chunks with juice ((DO NOT DRAIN JUICE!))
• ¼ cup brown sugar
• ¼ cup orange juice
• 1 cup yellow onion ((diced))
• 2 tsp garlic ((minced))
• ½ tsp ground ginger
• ½ cup ketchup
• 2 tbsp low sodium soy sauce
• ¼ cup water
• 3 tbsp cornstarch

Instructions

1. In a 6-quart slow cooker, add the pork shoulder.
2. Add pineapple chunks, brown sugar, orange juice, yellow onion, garlic, ginger, ketchup, and soy sauce in a large bowl. Mix until well combined.
3. In a small bowl, add water and whisk in cornstarch until there are no lumps. Pour into sauce and mix until well combined.
4. Pour sauce over pork.
5. Cover and cook on low for 7-8 hours.
6. Remove the pork from the slow cooker and shred it with two forks. Add back into the slow cooker and mix into the sauce.
7. Serve on buns and garnish with red cabbage.

23. Porchetta Spiced Pulled Pork

Porchetta-Spiced Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M

This Porchetta-Spiced Pulled Pork is wonderfully flavoured with herbs and spices and is so tender from an Instant Pot recipe or Slow Cooker cooking method.

Ingredients

• 3-4 lbs trimmed pork shoulder (aka pork butt)
• 4 cloves garlic, peeled and minced
• 2 tbsp dried fennel seed
• 1 tbsp dried sage
• 1 tbsp dried rosemary
• 1 tsp crushed red pepper flakes
• 1 tbsp kosher salt
• 1 tsp ground black pepper
• 1 tsp lemon zest
• 2 tbsp olive oil
• 1 cup water or chicken broth
• 2 tbsp lemon juice

Instructions

1. Grind fennel, sage, rosemary, and crushed red pepper together (either with a mortar or spice grinder). Add garlic, salt, pepper, lemon zest, and olive oil. Mix with a spoon.
2. Make 8-10 small 1″ slits all over the pork shoulder. Rub herb mixture all over pork shoulder and into the small slits. 
3. Place broth at the bottom of the Instant Pot or Slow cooker.  Add steaming rack to Instant Pot and place pork on top or place directly into slow cooker. 
4. IP: Cook pork at high pressure for 60 minutes with the steam valve closed, then use the quick release to release the steam. Slow cooker: cook pork on high for 3-4 hours or on low for 6- 8 hours. 
5. Remove pork from cooking vessel and shred with two forks. Toss with 1/2 cup of cooking juice and lemon juice. 
6. Serve on buns, in a tomato sauced pasta, in a lasagna, or made crispy in a potato hash.

24. Oven Roasted Pork Shoulder

Roasted Pork Shoulder – Czech Vepřová pečeně is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [‘6’]

This is an easy recipe for a Czech-style pork shoulder roast! Soft inside, with a crispy crust, tastes excellent anytime.

Ingredients

• 3 pounds pork shoulder (whole)
• 1 teaspoon salt
• 1 teaspoon ground caraway seeds
• 2 cloves garlic (peeled and minced)
• 3 medium onions (medium)
• 2 Tablespoons pork lard ((or canola / sunflowe oil))
• 1/2 cup water

Instructions

1. Rinse and pat dry 3 pounds pork shoulder. If the meat is unevenly shaped, use kitchen string to tie it together.
2. Peel and finely mince 2 cloves garlic. Rub the surface of the pork on all sides with garlic, 1 teaspoon salt, and 1 teaspoon ground caraway seeds.
3. Peel 3 medium onions and cut it into wedges. Grease a roasting pan with 2 Tablespoons pork lard, spread the onions on it. Place the seasoned meat on the onion bed. Pour about 1/2 cup water into the roasting pan.
4. Roast in a preheated oven at 400 °F – lower and upper heating only – for 30 minutes. Then reduce the temperature to 300 °F and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water.
5. Set the finished roast aside, transfer the roasted juices and onions to a strain placed over a clean pot, and press through.
6. Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.

25. Chinese Pork BBQ

Instant Pot Char Siu (Chinese BBQ Pork) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT55M · Yield: [‘2’, ‘2 – 4’]

Make this juicy tender Instant Pot Char Siu Chinese BBQ Pork at home. The sweet & savory flavors will make you scream for more! You may serve this Char Siu over rice or noodles.

Ingredients

• 1 pound (454g) pork butt meat (, split the longer side in half)
• 3 tablespoons (45ml) honey
• 2 tablespoons (30ml) regular soy sauce (Chinese: 生抽酱油)
• 1 cup (250ml) water
• A pinch Kosher salt to season
• 1 tablespoon (15ml) chu hou paste (Chinese: 柱侯醬)
• 2 cubes Chinese fermented red bean curd (Chinse: 南乳)
• 3 tablespoons (45ml) char siu sauce (Chinese BBQ sauce) (Chinese: 叉燒醬)
• ½ teaspoon (2.5ml) sesame oil
• 2 tablespoons (30ml) Shaoxing wine
• 1 teaspoon (2.8g) garlic powder
• 1 tablespoon (15ml) regular soy sauce

Instructions

1. Marinate Pork: Use a fork to poke lots of holes all over the pork as deep as your fork allows. Marinate the pork for 30 minutes to 2 hours in a ziploc bag with air squeezed out. Remove the pork and marinade from the bag. Pour 1 cup (250ml) of water into the Ziploc bag and mix it with the remaining marinade sticking onto the bag.
2. Pressure Cook Pork: Pour the marinade mixture in Instant Pot pressure cooker, then place the marinated pork butt meat in a steamer basket in Instant Pot. Season the marinated pork with a pinch of kosher salt on both sides. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 18 minutes + 12 minutes Natural Release. Open the lid carefully.
3. Apply Honey Sauce: Mix 2 tbsp (30 ml) regular soy sauce with honey in a small bowl. *Pro Tip: This sauce is to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this honey sauce generously onto the pork butt meat.
4. Broil Pork in Oven: Preheat oven to 450°F. Place pork in oven and broil for roughly 4 – 6 minutes per side until the honey sauce on both sides are browned with some black bits.
5. Serve: Serve the tasty char siu with rice or noodles and the leftover honey sauce on the side. Enjoy~ 🙂

26. Instant Pot Pork Ragu

Instant Pot Pork Ragu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘5’, ‘5 servings’]

This Instant Pot Pork Ragù is perfect for both weeknights and weekends. Large cuts of pork shoulder are tenderized in minutes thanks to the Instant Pot. The end result: a rich, delicious meat sauce that tastes like it’s been cooking all day.

Ingredients

• 2 lbs boneless pork shoulder or butt (cut into 4-6 pieces)
• 1 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp dried thyme
• 2 tbsp cooking oil (I use avocado oil)
• ½ onion (diced; about 1 cup)
• 2-3 carrots (diced; about ½ cup)
• 2-3 stalks celery (diced; about ½ cup)
• 3-4 cloves garlic (minced)
• ½ cup red wine (I use Cabernet Sauvignon)
• 1 bay leaf
• 1 (15 oz) can tomato sauce (or 1¾ cup marinara sauce)
• Salt and pepper (to taste)

Instructions

1. Option to trim pork of excess fat. Then season pork all over with parsley, oregano, thyme, and a generous amount of salt and pepper.
2. On the Instant Pot, turn on [Sauté: More] mode and add oil. When it reads “Hot”, add half the pork shoulder, making sure not to overcrowd the pot. Sear each side for 2-3 minutes until deeply browned, then transfer to a plate. Repeat with second half and set aside. If the herbs look or smell like they’re burning, turn it down to [Sauté: Normal].
3. Switch to [Sauté: Normal] mode if you haven’t already done so and add more oil if needed. Add onion, carrots, and celery with a pinch of salt. Sauté for 1-2 minutes or until edges of onion starts to get translucent. Then stir in garlic for 30 seconds.
4. Pour in the wine. Scrape up browned bits on the bottom of the pot and reduce for 3-4 minutes. Then turn off Sauté mode.
5. Add bay leaf, tomato sauce, and a pinch of salt and pepper. Nestle in pork. Place the lid on and seal. Cook on [Manual Pressure: High] for 40 minutes, then let release naturally for 10 minutes.
6. Remove the pork and shred. Option to turn [Sauté: Normal] mode and let boil for 5-6 minutes or until sauce has reduced to preferred thickness.
7. Stir shredded pork back into the sauce. Remove the bay leaf, season sauce to taste, and serve.

27. Jerk Pernil

Jerk Pernil (Roast Pork Shoulder) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT300M · Total: PT320M · Yield: [’16’]

Begin this recipe at least 24 hours ahead, but 3 days ahead is recommended.

Ingredients

• 10 pound (about 4 1/2 kilograms) pork shoulder (bone-in, skin-on)
• 1/2 cup (120 milliliters) white vinegar
• 1 cup (250 milliliters) soy sauce
• 1/4 cup (60 milliliters) lime juice (from 2 large limes)
• 1 large (2 cups or 300 grams) white onion (roughly chopped)
• 6 (1 cup or 60 grams) green onions (trimmed and roughly sliced)
• 8 cloves garlic (peeled and trimmed)
• 3 inch piece ginger (peeled and roughly chopped)
• 2 scotch bonnet peppers (stems removed and roughly chopped)
• 2 1/2 tablespoons fresh thyme (destemmed (or 1 1/2 tablespoons dried thyme leaves))
• 1 1/2 tablespoons (23 grams) kosher salt
• 2 teaspoons black pepper
• 1 1/2 teaspoons ground allspice ((or 1 tablespoon allspice berries))
• 1 teaspoon Pumpkin Spice Blend
• 1 teaspoon ground coriander
• 1 1/2 tablespoons molasses ((or dark brown sugar))

Instructions Prep the Pernil for Marinating (Begin Up To 3 Days Ahead)

1. Use the tip of a sharp knife to pierce deep holes in the bottom and sides of pernil, but not in the skin. Keep the skin intact as much as possible. Next, use your knife to cut between the meat and the fat cap under the skin, making a pocket between the two. Make more holes in the meat from the top once most of the skin is separated.
2. Put the meat into a large bowl or roasting pan and pour the white vinegar over the entire pork shoulder and into the pocket you made as well. Allow the meat to sit in the vinegar while making the jerk marinade.

Prepare the Jerk Marinade

1. To a large blender, add the soy sauce, lime juice, white onion, green onions, garlic, ginger, scotch bonnets, thyme, salt, pepper, ground allspice, pumpkin spice, coriander, and molasses. Blend the ingredients on medium speed for 1 minute.
2. Stop the blender and scrape down the sides. Blend the marinade again, at medium speed, for another 30 minutes or until the jerk marinade is completely smooth. Keep the mixture in the blender for now.

Marinate the Pernil

1. Pour 1 cup (250 milliliters) of the marinade into the bottom of a non-reactive roasting dish. Place the pernil into the marinade in the dish and pour another 1 1/2 cups of the marinade over the pernil and into the pocket you made between the fat and the meat.
2. Rub the marinade into the meat a bit and try to push it into those holes you made earlier. Wash your hands once you’re done doing this. Cover the dish with the pernil with plastic wrap and marinate the pernil for 1-3 days in the fridge.

Roast the Jerk Pernil

1. Remove the pernil from the fridge an hour before you start roasting it to allow the meat time to warm up.Lower the middle oven rack to the next position down and preheat the oven to 350°F (177°C).
2. Remove the plastic from the roasting dish and rub off any excess marinade from the skin. This is likely to burn towards the end of roasting, so it’s best to remove it now. Lightly cover the roasting dish with aluminum foil, try to avoid pressing the foil onto the pernil.
3. Put the pan into the oven and roast it for 4 hours at 350°F (177°C). Remove the roasting pan from the oven after the jerk pernil has cooked for 4 hours and increase the oven’s temp to 425°F (218°C).
4. Carefully uncover the pernil. Sometimes the release of collagen from the skin causes the foil to stick to it. It’s okay if it does. Just be careful when removing the foil, so you don’t rip off too much. Transfer the pernil to a clean, disposable pan if you have it. If you don’t, transfer the pernil to a platter and clean out the pan you used to roast it up to this point.
5. Place the pernil back into the roasting pan and into the 425°F(218°C) oven. Roast the jerk pernil for another hour, turning the pan every 15 minutes to ensure the skin crisps up evenly all over. If the skin is still not crisp after 1 hour of roasting at this higher temperature, roast it for an additional 10-15 minutes.
6. After the roasting time is done, remove the jerk pernil from the oven. The internal temperature of a shreddable jerk pernil should be 205°F (96°C). If you prefer a sliceable jerk pernil, you want the internal temperature to read 165°F (74°C). Adjust your roasting times to suit your preference. The meat will have a blush pink color (or darker) once you cut into it. Allow the roast to cool for at least 30 minutes before cutting into it. Remove the cuero (skin) before pulling or slicing the jerk pernil.

28. Dutch Oven Pulled Pork

Dutch Oven Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘8’]

Dutch Oven Pulled Pork is an easy way to make fork-tender BBQ in half the time of a smoker. This simple recipe turns a boneless pork shoulder into juicy and tender meat using the low and slow method.

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon coarse salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 teaspoons granulated instant coffee
• 4 to 5 pound Boston Butt ((pork shoulder roast))
• 1 cup water, beer or beef stock
• 2 Tbsp. liquid smoke ((optional))

Instructions

1. Preheat oven to 300 degrees.
2. Mix all dry rub ingredients together in a small bowl.
3. Using your hands, generously coat pork roast with dry BBQ spice rub. Work well into the meat.
4. Place pork in a large dutch oven.  Add water and liquid smoke.
5. Cover dutch oven with lid.
6. Roast pork at 300 degrees for 4 hours, checking through the roasting process to ensure there is still enough liquid to prevent scorching. If not, add more water.
7. Remove pork roast from oven and let rest for 30 minutes on the stovetop with lid closed.
8. Transfer roast to a cutting board and pull meat with two forks, separating it from the fat. Dispose of fat.
9. Cover with aluminum foil until ready to serve with your favorite BBQ sauce as a sandwich or a plate.

29. Smoked Carnitas

Smoked Carnitas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT265M · Yield: [’12’, ’12 Tacos’]

This smoked carnitas recipe may stray a little from an authentic recipe from Mexico, but the taste is simply amazing!

Ingredients

• 3 lbs. pork shoulder
• 2 – 12 oz wheat ale beer (like Blue Moon)
• 2 limes (juiced)
• 4 garlic cloves (minced)
• 3 tsp Kosher salt
• 1 tsp fresh ground black pepper
• 3 Tbsp butter
• 2 large sprigs of rosemary
• 1 red onion (thinly sliced)
• ⅓ cup sliced radishes
• ½ cup Pico de Gallo
• 1 lime (sliced in wedges)
• ½ cup spicy mayo
• ½ bunch of cilantro (chopped)
• 12 corn tortillas

Instructions

1. Preheat the smoker to 300* with the lid closed for 15 minutes. Add your choice of wood for smoking. I prefer hickory or apple wood or a combination of the two.
2. Slice the pork into 3-4″ chunks. Remove the fat and discard. Add pork to a large Dutch oven.
3. Add the minced garlic, Kosher salt, and fresh ground pepper and stir.
4. Next, pour the beer and lime juice over the pork and place the sprigs of fresh rosemary on top.
5. Place the Dutch oven into the smoker uncovered to allow for the maximum smoky flavor to infuse into the meat.
6. Smoke for 3 ½ hours or until pork is tender and easily shreds.
7. Remove the Dutch oven from the smoker and increase the smoker temperature to 375*
8. Remove the pork from the Dutch oven and place it in a large bowl. Break apart/shred into 1″ bite-sized pieces.
9. Drain and discard the liquid from the Dutch oven and add the butter to the pot, don’t wash the pot. You want all that flavor to remain as you continue to cook the pork. Return the pot to the smoker to heat as you finish shredding the pork.
10. Add shredded pork to the Dutch oven and smoke for 25 – 30 minutes. Stir 2-3 times in between to ensure the pork cooks evenly and the butter is distributed throughout the pork.
11. Remove from heat and let rest for 10 minutes.
12. While the pork rests, prepare your taco toppings.
13. Wrap the corn tortillas in foil and heat on the grill or toaster oven until warmed through.
14. Thinly slice the red onion and the radishes, chop the cilantro, cut the lime into wedges, and have the Pico de Gallo and spicy mayo ready.
15. Add a heaping spoonful of carnitas to the tortillas. Top with sliced red onions, radishes, Pico de Gallo, and cilantro. Drizzle with spicy mayo and a squeeze of lime wedge. Enjoy!

30. Country Style Boneless Pork Ribs

Country Style Boneless Pork Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘5’, ‘5 serves’]

These country style boneless pork ribs are crazy delicious! Less than 10 minutes to prep and ready in the air fryer in less than 45 minutes.

Ingredients

• 1 kg pork scotch fillet
• 3 tablespoons Mad Creations Rib Rub (click for recipe)
• 1 tablespoon Mad Creation Chicken Smoker Rub (click for recipe)
• 1/2 cup Mad Creations BBQ Sauce (click for recipe)

Instructions AIR FRYER METHOD

1. Slice the pork fillet into long thick strips (similar in size to a pork rib). Combine the rub and smoker rub in a small bowl. Sprinkle over the pork and rub to coat the meat completely. Add more seasoning if you need it.
2. Place the pork strips into the air fryer basket. You will see in my picture above that I do have pork in 2 layers. Set the air fryer to 15 minutes/170°C(340°F).
3. Turn the pork over at this stage moving any pork on the bottom to the top layer. Cook for a further 10 minutes/170°C(340°F).
4. Baste the pork with the barbecue sauce. Cook for a remaining 5-10 min/170°C(340°F) or until cooked to your liking. Serve with extra sauce for dipping.

BAKED IN THE OVEN – Tender Ribs

1. Preheat the oven to 170°C (340°F). Slice the pork fillet into long thick strips (similar in size to a pork rib). Combine the rub and smoker rub in a small bowl. Sprinkle over the pork and rub to coat the meat completely. Add more seasoning if you need it. Place the “ribs” into a 33cm 23cm (13″x 9″) baking tray. Cover with foil.
2. Bake for 60 min – 90 mins or until tender. Remove the foil and baste with barbecue sauce. Turn the oven temp up to 220°C/(430°F) and cook for 5-15 minutes turning them to brown both sides. (This can also be done under the grill to brown the ribs nicely). Serve with extra sauce for dipping.

SMOKER METHOD

1. Set up the smoker to reach a consistent 105°C (225°F) heat using any wood of choice. (Takes about 20 minutes)
2. Slice the pork fillet into long thick strips (similar in size to a pork rib). Combine the rub and smoker rub in a small bowl. Sprinkle over the pork and rub to coat the meat completely. Add more seasoning if you need it.
3. Place the pork strips directly onto the smoker grill on indirect heat. Cooking time can range for 60-75 minutes, but you are looking for an internal temperature of 70°C(160°F).
4. Remove the pork and place into a pan or foil tray. Baste the pork with the barbecue sauce. Adjust the smoker to 135°C (275°F). Cook for 1-2 hours or until an internal temp of 95°C (200°F) is reached. Remove from the smoker; rest for 10 minutes. Serve with extra sauce for dipping.

31. Pozole Rojo

Pozole Rojo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT130M · Total: PT140M · Yield: [‘6’]

A classic Mexican pork stew from Guadalajara, with a rich, spicy hit and rich, fluffy hominy corn. A taste and texture sensation.

Ingredients

• 3 tbsp vegetable oil
• 1.5 kg pork butt (cut into chunks)
• 1 onion (chopped)
• 2 celery sticks (chopped)
• 2 zucchini (cubed)
• 2 tomatoes (chopped)
• 3 garlic cloves (peeled & chopped)
• 1 200g can chipotle peppers in Adobo sauce
• 1 200g can salsa verde
• 3 tbsp fresh oregano (chopped)
• 2 l water
• 1 800g can Mexican white hominy
• 2 limes (juice of)
• salt & pepper
• lime wedges, sour cream, fresh cilantro

Instructions

1. Heat the oil in a large casserole pan and fry the pork in batches until brown. Remove and set aside.
2. Fry together the onion, celery, zucchini and garlic for 2-3 minutes until soft. Add the pork, oregano, tomatoes and salsas and stir well.
3. Season with salt & pepper and add the water. Bring to a boil then reduce the heat and cook for 1 1/2 – 2 hours, until the pork is tender.
4. Drain the hominy and pour into the stew. Cook for 5 minutes then remove from the heat. Squeeze over the lime juice and serve.
5. Serve in soup bowl and garnish with fresh lime, sour cream and cilantro.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.