How to Cook Pickled Pork to Perfection in a Pressure Cooker

As a busy home cook, I’m always looking for ways to prepare delicious meals fast. So when I discovered how perfectly pickled pork cooks up in the pressure cooker, I was thrilled! The pressure cooker transforms tough cuts of meat into fall-off-the-bone tender masterpieces in a fraction of the normal cooking time. Read on for my complete guide to cooking pickled pork in the pressure cooker I’ll cover everything from prep to finishing touches, with tips to take your pickled pork to the next level Let’s get cooking!

Before we dive in, let’s start with what exactly pickled pork is. Pork that has been cured and preserved in an acidic, brine solution. This was an important preservation technique before refrigeration. The brine often contains vinegar, giving the pork a tangy, pickled flavor. Popular brands like Cajun Country add spices like garlic and bay leaves for robust seasoning. Pickled pork is sold pre-cubed and boneless. It’s great for braises, stews, soups and rice dishes.

Benefits of Pressure Cooking Pickled Pork

Cooking pickled pork in the pressure cooker offers several advantages

• Speed – The pressurized environment cooks food much faster than conventional cooking. Pork becomes perfectly tender in a fraction of the time.

• Flavor infusion – The condensed steam penetrates deep into the meat to really bring out the seasoned brine flavors.

• Juicy meat – The moist heat environment prevents the pork from drying out

• Falling off the bone – The intense pressure literally makes the meat so tender it slides right off the bones.

• Convenience – With quick cook times, you can get dinner on the table any night of the week.

Let’s look at how to experience all these benefits by pressure cooking pickled pork.

Ingredients Needed

To cook pickled pork in the pressure cooker, you’ll need:

• 2-3 lbs pickled pork shoulder or leg, cut into chunks
• 1 cup chicken broth or water
• Aromatics – onion, celery, peppers, garlic, etc.
• Spices and seasonings like bay leaves, oregano, paprika
• Cornstarch slurry to thicken (optional)

Step 1 – Prepare the Pork

Rinse the pickled pork under cold water and pat dry. Trim off any excess fat or silver skin. Cut the pork into 1-2 inch chunks for even cooking.

Lightly season the pork all over with salt and pepper. This enhances the flavor even though the pork is already brined.

Step 2 – Sear the Pork (Optional)

For deeper flavor, you can optionally sear the pork before pressure cooking. Heat a skillet with oil over medium high heat. Working in batches, brown the pork chunks on all sides, about 1-2 minutes per side.

This caramelization adds nice texture and complexity. After searing, transfer the browned pork pieces to the pressure cooker pot.

Step 3 – Add Liquid and Aromatics

Pour in 1 cup of chicken broth or water. This provides moisture and helps create steam inside the pot.

Add your choice of aromatics like onion, celery, bell pepper, garlic, ginger, etc. I like using a mirepoix mix. The vegetables infuse flavor.

Step 4 – Season Generously

Don’t be shy with seasoning! Layer in spices like smoked paprika, oregano, cumin, chili powder, bay leaves, etc. Add plenty of fresh ground black pepper.

Pickle juice can also be used in place of some of the water for an extra acidic kick. Get creative with spices that complement pickled flavors.

Step 5 – Pressure Cook the Pork

Lock the lid and bring the pressure cooker up to high pressure. Cook for 25-40 minutes depending on amount of pork. For boneless, cubed pork, cook for 25 mins. Bone-in or larger pieces need 35-40 mins.

Use natural pressure release so the meat can gently rest. Don’t rush to open the pot or the pork may overcook.

Step 6 – Finish with a Sauce (Optional)

When the pressure is fully released, remove the lid. The pork should be fall-apart tender.

For a sauce, dissolve cornstarch in cold water. Stir it into the cooking liquid to thicken into a gravy. Add more vinegar, herbs, or mustard as desired.

Serving Suggestions

Shred or chop the succulent pressure cooked pickled pork and pile it onto warmed tortillas, buns or rice. Ladle over plenty of the savory cooking liquid. Garnish with cilantro, scallions or sauteed peppers.

For a classic Southern-style meal, serve the pork over creamy grits with collard greens on the side. The vinegary pork pairs perfectly with the rich, buttery grits.

Leftovers make killer pork tacos, sliders, omelets, fried rice, ramen bowls, etc. Get creative with how you use up the leftovers!

Time Saving Tips

Here are some handy tips for saving even more time when pressure cooking pickled pork:

• Cook pork straight from frozen to skip thawing time. Just increase cook time.

• Prepare aromatics and seasoning ahead of time so it’s ready to throw in.

• Use quick release after only 10-15 mins, then simmer on saute mode to thicken sauce.

• natural release can take 15-30 mins, so start dish prep during that time.

• Mix up double batches of seasoning blends to have on hand.

• Freeze leftovers in portions for quick future meals.

Mistakes to Avoid

It’s easy to mess up your pressure cooked pork if you aren’t careful. Here are some common mistakes:

• Not browning pork first. Skipping this step misses out on flavor.

• Cooking on too high pressure. Stick to high only to prevent overcooking.

• Releasing pressure too quickly. This can make pork dry and tough.

• Not adding enough liquid. Pork needs steam to cook evenly.

• Not letting pressure fully release before opening lid. Pork can overcook.

• Over-thickening the sauce with too much cornstarch.

• Adding too much vinegar to the sauce and pickling the pork further

Stick to the recipe and you’ll avoid these pitfalls for perfect pickled pork every time.

Get Creative with Pickled Pork

Beyond traditional uses for pickled pork, get creative with ways to served it:

• In dumplings, egg rolls or pot stickers for an appetizer

• Fold into an omelet or frittata for a protein-packed breakfast

• Top a pizza with shredded pickled pork just before serving

• Stuff into potatoes skins or peppers and broil until crispy

• Toss with salad greens, FRESH tomatoes and creamy dressing

• Layer into a sandwich with sauerkraut, Russian dressing and Swiss cheese

With its tangy flavor, the applications for pickled pork are endless. Experiment with unconventional ways to enjoy this tasty cured meat.

Recipe Ideas

Here are just a few recipe ideas for putting pressure cooked pickled pork to delicious use:

• Pickled Pork Carnitas Tacos – Shredded pork, caramelized onions, cotija cheese, cilantro, lime

• Pickled Pork Banh Mi – Tender pork, sausage, pate, cucumber, carrot, cilantro aioli

• Pulled Pork Mac and Cheese – Cheesy sauce tossed with shredded pork and baked with a Ritz cracker topping

• Pickled Pork Green Chili – Cubed pork stewed in flavorful green chili sauce with hominy

• Pickled Pork Ramen – Pork chashu, simmered eggs, mushrooms, bamboo shoots, fresh ramen noodles

The possibilities are endless when cooking pickled pork in the pressure cooker. Let the pork star in your favorite recipes!