Buzz
Cool fall days have many names. Some call it ‘cuffing season,’ others say it’s ‘pumpkin spice time,’ but for me, it’s ‘panic-about-Thanksgiving hour,’ though it’s also ‘roast season’—my favorite part of the year.
I’m not saying this season couldn’t also be called ‘soup season,’ but a warm, tender pork roast that’s falling apart is a comfort no bowl of soup can match. While chuck roasts are tasty, lately, pork shoulders have been dominating my dreams. Typically, these meaty cuts take time to braise, making them unsuitable for weeknight meals, but with a bit of Instant Pot magic, this dish is ready in just over an hour.
Much like the Mississippi Roast, this dish is packed with flavor and requires minimal ingredients. Aside from the Instant Pot, our secret weapon is kimchi. This fermented, tangy, salty cabbage mixture is what gives the roast its distinctive flavor, so you only need three more ingredients to create this incredibly tasty, falling-apart pork in a sweet, salty, and slightly funky sauce. Here's what you’ll need to make it tonight:
1 3-4 pound pork shoulder
1/2 cup soy sauce
1/4 cup rice wine vinegar (or apple cider vinegar for a slightly different flavor)
1 14-ounce jar of kimchi
1 cup brown sugar
Cut the pork shoulder against the grain into two equal parts and season them generously with salt. Turn on the Instant Pot by pressing ‘Sauté,’ then use the ‘Adjust’ button to set it to ‘More.’ When the display reads ‘Hot,’ sear the pork pieces one by one until they are browned on all sides. Remove the pork, press ‘Cancel,’ and then add the soy sauce and vinegar, scraping up the delicious browned bits with a wooden spoon.
Return the pork to the pot, and top it with kimchi and brown sugar. Close the lid, ensure the release valve is set to ‘Sealing,’ then press ‘Manual’ or ‘Pressure Cook,’ and set the cooking time to 20 minutes per pound. (For my -pound roast, I selected 70 minutes.) Use this time to prepare a side dish or take a relaxing bath.
After the cooking time is up, press ‘Cancel,’ manually release the pressure, open the Instant Pot, and carefully remove the pork and kimchi with tongs. (Be careful—the meat will be so tender, it will fall apart with the slightest touch.) If you want to make a sauce, press ‘Sauté’ and let the pan juices reduce into a rich, glossy glaze. Serve the meat on potatoes or rice, use it in tacos or lettuce wraps, or add it to ramen. Drizzle the glaze over everything, and enjoy while dressed in your coziest clothes.
