Pulled Pork Burrito Bowls
One of the cool, less well known features of the Instant Pot is that it can be used to heat up leftovers, which is great for people who prefer not to microwave food. The results from the Instant Pot are better, too! The food retains its moisture and heats evenly. There are several options for reheating pulled pork, but these two are my preferred.
Servings Prep Time
4servings 10minutes
Cook Time
9minutes
Servings Prep Time
4servings 10minutes
Cook Time
9minutes
Ingredients
  • 1 1/2tbsp pork lard or fat of choice
  • 1small green bell peppersliced
  • 1small red bell peppersliced
  • 1/2medium onionsliced
  • 1clove garlicchopped
  • 1/4tsp ground cumin
  • 1/4tsp kosher salt
  • 1pound leftover pulled pork(see recipe below)
  • 1/2cup chicken bone broth
  • 1cup filtered water
For the Burritos
  • 6cups lettuce or spring mixchopped
  • 6cups shredded green cabbage or store-bought slaw mix
  • 1/3cup sour cream
  • 1/4cup salsaof choice
  • 1/2cup prepared guacamole
  • 1/4cup fresh cilantro leavesminced
Pulled Pork
  • 1/4cup avocado oilplus 2 tbsp
  • 2 limesjuiced
  • 1tbsp kosher salt
  • 1tbsp ground cumin
  • 1tsp ground coriander
  • 1tsp garlic powder
  • 1/4tsp ground cinnamon
  • 3 1/2pounds boneless pork shoulder (butt)large fat deposits trimmed, cut into 4 pieces
  • 1cup bone brothor filtered water
Instructions
OPTION 1
  1. Set the Instant Pot to Sauté and melt the lard. Add the bell peppers and onion and sauté, stirring frequently, for 2 minutes. Add the garlic, cumin, and salt and stir well to combine. Press Cancel.
  2. Stir in the pulled pork and pour in the broth. (If your meat is very dry, add 1/4 cup to 1/2 cup water.) Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 1 minute.
  3. While the pork heats, begin to assemble the burritos: Divide the lettuce and cabbage equally among four large salad bowls. If desired, in a small bowl, stir together the sour cream and salsa and set aside.
  4. When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use tongs to stir the meat and vegetables.
  5. Use the tongs to place a heaping serving of the pulled pork and vegetables on top of each salad. Top each with 2 tablespoons guacamole. If you mixed the salsa and sour cream together, drizzle about 2 tablespoons of the mixture over each salad. Otherwise, simply place a dollop of each on the salad. Finally, sprinkle with fresh cilantro and serve.
OPTION 2
  1. Place the leftover pulled pork in a Pyrex, stainless steel, or silicone baking dish that fits inside your Instant Pot. Pour the 1/2 cup broth over the pork unless you saved it in its own cooking liquid and it is already quite moist. Cover the baking dish with a silicone lid or a metal lid from your pots and pans. Otherwise, use foil.
  2. Pour 1 cup of water into the Instant Pot. If your metal steam rack/trivet does not have handles, make a sling. Place the steam rack/trivet inside and arrange the sling over it so the two ends stick up like handles, then lower the dish onto the sling and rack.
  3. Secure the lid and select the Steam function. Set the cook time to 5 minutes.
  4. While the pork reheats, in a medium skillet, melt the lard over medium heat. Add the bell peppers and onion and sauté, stirring frequently, for 3 minutes. Stir in the garlic, cumin, and salt and sauté 1 to 2 minutes more. Remove the skillet from the heat.
  5. When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick release the pressure. When fully released, open the lid. Use the sling to carefully remove the pork.
  6. Stir the pulled pork, then use tongs to place a heaping serving on top of each salad. Top each with 2 tablespoons guacamole. If you mixed the salsa and sour cream together, drizzle about 2 tablespoons of the mixture over each salad. Otherwise, simply place a dollop of each on the salad. Finally, sprinkle with fresh cilantro and serve.
How To Make The Pulled Pork
  1. In a large glass bowl, mix together 1/4 cup of the avocado oil, the lime juice, and all the seasonings. Add the pork and toss to coat. Marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
  2. When you are ready to cook, set the Instant Pot to Sauté and add the remaining 2 tablespoons avocado oil. When the oil is hot, add two pieces of the pork and brown for 3 minutes. Flip and brown 3 minutes on the second side. Remove the browned pork to a plate and repeat for the other two pieces of pork. Reserve the marinade.
  3. Pour the broth into the pot and use a wooden spoon to scrape the bottom of the pot to loosen any browned bits. Return all the pork to the pot along with any juices that collected on the plate. Pour the reserved marinade over the pork.
  4. Press Cancel. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 90 minutes
  5. When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the steam release valve to Venting. When fully released, open the lid. Use tongs to carefully remove one piece of pork at a time to a cutting board. Use two forks to shred the meat. Place the shredded meat in a large bowl. If desired, scoop 1/4 cup of the cooking liquid and stir it into the shredded pork, adding more liquid 1/4 cup at a time until the pork is as moist as you prefer.
Bonus Step For Pulled Pork
  1. Spread the shredded pork out on a heavy rimmed baking sheet or broiler pan. Drizzle with more avocado oil. Position a rack about 4 inches below the heat and heat the broiler to low. Place the pan under the broiler until the meat is browned and some pieces have become crispy. Watch it carefully. Toss with tongs before serving.