Pressure Cooker Pulled Pork in White Wine
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
10 servings
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Calories
332 kcal
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Cuisine
American
Pressure Cooker Pulled Pork in White Wine
Description
This recipe prepares pulled pork by cutting pork tenderloin or shoulder into chunks, browning them in a mixture of butter and lard, then deglazing the pan with dry white wine. The pork is combined with spices including fenugreek powder, white pepper, and Dijon mustard, then cooked in a pressure cooker with additional wine and water until tender.
The pressure cooking yields meat that is tender and easily shredded, infused with the rich flavors of the butter and lard, the aromatic fenugreek, and the slight acidity of the white wine. This flavor profile balances richness with brightness.
Serve the pulled pork in sandwiches, over rice, or alongside vegetables. The recipe's notes highlight that pork tenderloin is a lean, tender cut that shreds easily, and that if shoulder or loin is used, cooking time should be extended by 5-10 minutes. It is important not to fill the pressure cooker beyond two-thirds for safety and optimal cooking.
The instructions apply to stove-top pressure cookers; adjustments may be necessary for electric models. Letting the pressure release naturally after cooking preserves tenderness.
Ingredients
- 3 to 4 to 4 pounds (~ 1.5 kg) pork tenderloin (or shoulder, see Notes)
- ¼ cup (54 g) lard
- ¼ cup (56 g) butter
- 1 ¼ cup (300 g) white wine dry
- 2 teaspoons salt
- 2 teaspoons fenugreek powder
- 1 tablespoon white pepper
- 2 tablespoons Dijon mustard
- water as needed to reach “minimum” level of pressure cooker
Instructions
- Cut the pork in manageable, even fist-sized chunks, to move easily inside the pan and increase browning surface.
- Melt the butter and lard together in the pan.
- With the heat on high, add the pork in batches, moving the pieces around to brown them up on all sides.
- Remove the pork from the pan. Add a small amount of the white wine and deglaze the bits of browned pork from the bottom of the pan.
- Add all the pork back to the pan, the remaining wine and the spices. Arrange the pieces so that they are at the same level.
- If your pressure cooker has a minimum level mark and it hasn’t been reached, complete with water up to this level. Close the pressure cooker lid, and choose the highest pressure setting.
- Put it on high heat until the pressure starts. When it starts whistling, turn the heat down to low. Start counting the 30 minutes.
- After the 30 minutes under high pressure, turn off the stove. Let the pressure release naturally.
- When you open the pan, the pork should be so tender as to be easily smashed with a wooden spoon.
Notes
- Pork tenderloin works well for its tenderness and easy shredding; shoulder or loin require 5-10 more minutes cooking.
- Use stove-top pressure cooker directions or adjust as per electric pressure cooker manufacturer guidelines.
- Do not fill the pressure cooker above two-thirds capacity for safety and best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 332kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 39g | 78% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Sodium | 625mg | 26% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Net Carbohydrates | 2g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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