2 tsp sea salt
3-4 lb pork shoulder, cut into 4-6 pieces
1 Tbl Zydeco Blend per each pound of pork
Caramelized Onion Avocado Oil
1 large onion, sliced
4 garlic cloves, sliced
1 Tbl Apple Cider Vinegar
2 cups chicken or vegetable stock

We wanted a big-batch pulled pork that was rich and savory with lots of onion and garlic and a little heat. Less of a slant towards BBQ or Tex Mex and more of a lean into delicious flavors that can adapt into all sorts of dishes. With that in mind, we put our Zydeco Blend to work. A quick pressure cook later and a two-fork pull, we had ourselves a pot of deliciousness ready to be stuffed into tortillas, nestled alongside cheesy grits and piled onto toasted buns. This one pot wonder does it all. Unsure of what to meal prep this week? Here’s the answer.


1.Set the instant pot to Saute on High.
2.A note about the pork: Pork shoulder can sometimes be difficult to find in the 3-4 lb range and butchers aren't always willing to cut down a shoulder. Pork butt is a good alternative - it has a little less fat than shoulder. You may also see a package labeled "cubed pork stew meat." This is often pieces of butt and shoulder - and this is a good choice as well.
3.Cut the meat into 4-6 smaller pieces. Season all sides with sea salt and Zydeco Blend. Use 1 Tbl to every pound of meat. 3 lb pork = 3 Tbl Zydeco. 4 lb pork = 4 Tbl Zydeco.
4.Drizzle Caramelized Onion Avocado Oil into the preheated instant pot. Sear the meat - you'll have to work in batches - until browned. This step is more about building fond (cooked on bits) and flavor that creating color on the meat. The meat will pressure cook in a liquid environment, so you'll lose any browning during that process. As you're searing, add oil to prevent burning. As you brown the meat, move to a plate.
5.Turn off the Instant Pot. Add in the onions and use a wooden spoon to scrape up the fond. Add splashes of stock if needed. Keep in mind that the Instant Pot does not know what fond is - it will give you a "Burn" indicator during the pressure cook phase if it senses anything stuck to the pot. So it's important to use the liquid from the onions and stock to scrape up the fond.
6.Add in the garlic and stir. Add in the remaining stock and apple cider vinegar. Stir. Add the pork back to the instant pot. Move things around to distribute onions and meat. Place the lid on the pot.
7.With the lid on the pot and valve set to sealed, set the Instant Pot to Manual, High Pressure for 15 minutes. After the 15 minute pressure cook, allow to naturally release for 15 minutes. Then release any pressure and open the lid.
8.Use two forks to pull the pork. If there is excessive fat, you can skim the top. If there's too much liquid, you can set the pot to Saute for a few minutes to reduce.
9.Serve this on sandwiches with our Quick Pickled Onions. Pile on cheesy grits. Use it in tacos with Cotija cheese for a quick lunch or Taco Tuesday.

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