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Pulled pork recipe with medicinal mushrooms and organ meats for the Instant Pot

Pulled pork recipe with medicinal mushrooms for the Instant Pot

This delicious pulled pork recipe incorporates some organ meats to boost the nutrient content even further. It even includes some medicinal mushrooms to add additional antioxidants and mitchondrial supporting nutrients.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Course Main Course
Servings 6

Equipment

  • 1 Pressure Cooker
  • 1 Kitchen shears
  • 1 citrus zester or grater
  • 1 citrus press
  • 1 sharp knife
  • 2 forks
  • 1 large bowl

Ingredients
  

  • 1 tablespoon fat duck, goose, bacon fat, lard, or tallow
  • 6 cloves garlic peeled and smashed
  • 4 shallots peeled and sliced
  • 1 zest from an organic, unwaxed orange zested and then juiced (or you can use 3-5 drops of wild orange essential oil)
  • 1 the juice from the organic, unwaxed orange
  • 2 lamb's kidneys alternatively, use goat's or organic pig's kidneys
  • 2 lamb's hearts alternatively, use goat's or organic pigs' hearts
  • 1.8 kg pork off the bone shoulder, leg or belly
  • 3 teaspoons medicinal mushroom seasoning Get the recipe here (https://thefoodphoenix.co.uk/this-lions-mane-recipe-will-delight-your-tastebuds/)
  • 1 teaspoon fish sauce optional
  • ½ teaspoon vanilla extract

Instructions
 

  • Peel and smash the garlic cloves with the flat side of a knife. Peel and slice the shallots. Zest the orange, slice it in half, then juice it. Set all these ingredients aside.
    6 cloves garlic, 4 shallots, 1 zest from an organic, unwaxed orange, 1 the juice from the organic, unwaxed orange
  • Using kitchen sheers, cut the white core out of the kidneys and then slice them into strips. Cut the tough, collagenous blood vessels from the heart (the aorta and pulmonary arteries) and discard these. Then slice the hearts thinly using a knife.
    2 lamb's kidneys, 2 lamb's hearts
  • I like to remove the skin to crisp it up in the oven and make pork rinds. But this is optional. If you wish to have crispy pork scratchings, use a sharp knife to remove the skin and set aside. Cut the pork into a few big chunks 7 or 8 is fine). In a large bowl, toss all the meats together in the medicinal mushroom seasoning and orange zest.
    1 zest from an organic, unwaxed orange, 2 lamb's kidneys, 1.8 kg pork off the bone, 3 teaspoons medicinal mushroom seasoning, 2 lamb's hearts
  • Switch on your instant pot or other pressure cooker and set it to sauté. Heat the fat up and when hot add the shallots. Stir and cook for a couple of minutes until fragrant and clear. Then add the garlic, stir and continue cooking for another minute. Next add the orange juice and stir using a wooden spoon or spatula to lift up the brown bits. Add the fish sauce and vanilla extract and stir. Then add the seasoned mixed meats. Give everything a bit of a stir. Then cancel the sauté function, place on the lid and twist to lock it. Select manual and pressure cook for 55 minutes.
    1 tablespoon fat, 6 cloves garlic, 4 shallots, 1 zest from an organic, unwaxed orange, 2 lamb's kidneys, 2 lamb's hearts, 1.8 kg pork off the bone, 1 teaspoon fish sauce, ½ teaspoon vanilla extract, 3 teaspoons medicinal mushroom seasoning
  • Either allow it to vent naturally or release the steam. When it’s finished venting, open the lid. It will be rather soupy at this stage with a lot of liquid. I like to reduce the liquid until there’s only a little sauce left before shredding the pork. So switch on the sauté function again and let most of the liquid cook off, stirring occasionally to make sure it doesn’t stick to the bottom and burn. The pork will caramelize on its own fat and will start to fall apart.
  • When most of the liquid has evaporated (about 30 minutes), turn off the sauté function and use 2 forks to shred the pork. 
  • If you’re turning the pork skin into crispy cracklings/pork rinds, salt well on both sides then place the skin with the fat facing upwards on a baking tray and roast in the oven at 140℃ (280℉) for 55 minutes while the meat is cooking. Then remove from the oven, flip it over so the skin side is facing up and pop it back in the oven. Turn the oven temperature up to 200℃ (390℉) for 10 minutes. It should be crunchy and very moreish.

Notes

If you’d like more offal, double up the heart and kidneys and reduce the amount of pork to compensate. You can also add in some sliced liver and/or gizzards with the silver skin removed.
If you’re fortunate enough to be able to source fresh, raw lion’s mane mushrooms, slice up some and add as well.
Keyword gluten-free, low carb, low oxalate