Instant pot buffalo dip

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Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and contributed recipe testing to six additional cookbooks. Danielle has worked as a staff editor and writer for the Oakland Tribune and Eater Portland, among others. Danielle has been writing for The Spruce Eats since December 2018. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Pork shoulder is a relatively tougher cut of meat compared to the rib or loin. However, that makes it more affordable and, when cooked properly—typically “low and slow”—it becomes fork tender, perfect for shredding and adding to a variety of dishes. Slice the pork shoulder into 3 or 4 large chunks. Select the sauté function and heat the oil in the Instant Pot inner pot. When the oil is hot and shimmering, add the pork pieces.

Cook for about 8 to 10 minutes, turning to brown on all sides. Add the onion, garlic, 1 teaspoon of the kosher salt, the pepper, and chicken stock. Secure the lid on the pot and turn the steam release vent to the sealing position. When the time is up, let the pressure come down naturally for 10 to 20 minutes. With a slotted spoon, remove the pork to a bowl and set it aside to cool. Strain the liquids in the Instant Pot through a mesh strainer.

Skim off the fat and discard the solids. Return the defatted liquid to the Instant Pot. Taste the liquid and adjust the seasonings. Shred the pork and return it to the Instant Pot. Select the sauté function and cook until the pork is hot.