Helpful Tips: How Long and What Temp Do Pressure Cook Pork Shoulder
The pork shoulder has delicious meat quality. Pressure cooking can quickly make it tender and flavorful. But at what temperature and for how long does it take to achieve the ideal cooking effect? Let's uncover the mystery.
Cooking time
Cooking pork shoulder in a pressure cooker takes 40 to 50 minutes. For a whole pork shoulder, it may need to be extended to 60 minutes.
If the pork shoulder is cut into pieces of 3 to 4 centimeters in size, it only takes 40 minutes to stew until tender. But it should be noted that timing must start only after the pressure cooker is fully pressurized to avoid affecting the cooking effect.
It is recommended to fry the meat pieces on high heat until the surface is golden brown before stewing. This can not only lock in the juice but also increase the fragrance, and the stewed meat will be more delicious. After the meat is stewed well, if it can be easily pierced through with chopsticks, it means the heat is just right. At this time, the meat is both tender and not too loose.
Cooking temperature
The temperature is usually between 110°C and 120°C. This is determined by the characteristics of the pressure cooker. It stews pork shoulder by sealing the space inside the pot and turning water into high-temperature and high-pressure steam.
There are differences among various pressure cookers. High-end ones can precisely control the temperature, while ordinary ones have a predetermined appropriate temperature range. At this temperature, pork shoulder can be fully stewed, the meat becomes tender, the fat gradually melts, and the taste is improved.
When cooking, there is no need to manually adjust the temperature. Just set the stewing mode according to the pressure cooker instruction manual. It will operate automatically within the appropriate temperature range to ensure a good cooking effect of pork shoulder.
Can you overcook pork shoulder in a pressure cooker?
A pressure cooker can overcook pork shoulder.
This situation is quite common in daily cooking, especially for those who are not very good at using pressure cookers. Pressure cookers heat up quickly and can make food overly soft and mushy in a short time.
Pork shoulder has many fibers. If overcooked, the meat will become dry and tough, with a rough texture, losing its original juiciness and tenderness. Signs of overcooking include loose meat that easily separates and scatters directly when picked up. Not only does the taste deteriorate, but nutrients will also be lost.
To avoid this, strictly control the cooking time. After cooking, let the pressure cooker cool down and depressurize naturally so that the meat quality can be more uniform.
Is it better to slow cook or pressure cook pork shoulder?
Cooking pork shoulder in a pressure cooker is better. A pressure cooker can cook pork shoulder until it is tender and juicy in a relatively short time, saving time and maintaining the deliciousness of the meat.
A pressure cooker can quickly soften the fibrous tissue of pork shoulder by using high temperature and high pressure in a sealed environment, making the meat soft and delicious, and the time is relatively much less.
In contrast, although slow cooking can also make the meat soft, it often takes 3 to 4 hours or even longer. During the long cooking process, the meat juice is easy to be lost, which may lead to dry and tough meat.
How do I know if my pork shoulder is done?
The simplest way to judge whether pork shoulder is cooked is to insert chopsticks into the thickest part of the meat. If it can be inserted and pulled out easily, it means the meat is cooked.
For a pressure cooker, medium-sized pork shoulder usually takes about 45 minutes. The cooked pork shoulder should be light pink or white. It can be separated easily with a gentle poke of chopsticks. The soup should be clear and not red. If the soup is still pinkish, it needs to be cooked further.
What is the 3:2:1 method for pork shoulder?
The 3:2:1 method for pork shoulder is actually a barbecue tip for low-temperature slow cooking, mainly used in smoked barbecue. It has three steps.
The first step is to put the pork shoulder in an oven or grill, adjust the temperature to about 107°C (that is, 225°F), and then smoke for three hours. At this time, the pork shoulder will gradually soften and can absorb the smoky fragrance.
For the second step, wrap the meat tightly with aluminum foil and then bake for another two hours. Baking wrapped like this can retain the moisture in the meat and make it even more tender when eaten.
For the third step, open the wrapped aluminum foil, brush on your favorite sauce, and then bake for another hour. This hour can allow the sauce to penetrate into the meat, and the skin of the meat will become particularly attractive.
This method is very good. It is not complicated to do and the time is relatively easy to control. The roasted pork shoulder is crispy on the outside, tender on the inside, and the taste is fully in.
