This Italian style Instant Pot pulled pork is mouthwatering! The fennel seeds, orange juice and chili flakes add so much flavor. The best part – super easy! Essentially, it’s toss in the pot, set timer, and shred. That’s it!
The flavors in this Italian pulled pork are very similar to our delicious Porchetta Roast recipe. They both share the distinctive taste of fennel seeds and orange. This recipe is far easier than the porchetta. Save that one for a weekend or special occasion meal.
One note before going on, a pork loin was used for this recipe. A pork shoulder would be excellent as well. If using the shoulder, you will have a juicier dish, but a tad more work when shredding it since the fat needs to be removed. Either way, it’s great.
The ingredients need for this Instant Pot shredded Italian style pork loin are:
- One 3-4 pound pork loin
- 2 Tbsp fennel seeds
- 1/2 tsp chili flakes
- 2 tsp kosher salt Â
- 1 tsp garlic powder
- 2 oranges
- 1 1/2 cups low sodium chicken stock
How To Make Italian Style Instant Pot Pulled Pork
Note:Â Each number in the collage corresponds to the numbered written instructions.
- Begin by cutting the pork loin into smaller pieces.
- Sprinkle the pork with the 2 Tbsp of fennel seeds, the 1/2 tsp chili flakes, 1 tsp garlic powder and the 2 tsp of kosher salt. Rub it all over the meat.
- Prepare the Instant Pot by placing the wired insert on the bottom. Note: The recipe will turn out fine if you don’t use the wired insert, so don’t worry.
- Place the pork onto the rack. Pour the 1 1/2 cups of low sodium chicken stock into the pot and also add the juice of the 2 oranges.
- Cover and lock the Instant Pot lid. Turn the pressure to “sealing“. Cook on manual high pressure for 20 minutes per pound. For example: 3 pound pork loin = 60 minutes cook time.
- When finished, let the pressure release for 10 minutes, then perform a manual pressure release.
- Save all the cooking liquid. Place the pork into a large bowl and shred it with 2 forks.
- There should be roughly 2 cups of cooking liquid left. Add 1 cup to the shredded pork and mix it around. The pork will absorb it and get juicier. Save the rest of the liquid to add in case the pork dries out.
So that’s how to make a shredded pork loin in the Instant Pot. There’s so many ways to dress these up.
In the pic above, the sandwich on the left has Tuscan peppers and provolone. The one on the right is topped with Sicilian Caponata.
In this hero/sub the pork is topped with garlicky sauteed broccoli rabe, provolone and mortadella. Delicious!
Maybe you just want the pork and a sauce. This Italian Salsa Verde is made for pork!
What To Serve With Italian Pulled Pork
- Italian Chopped Salad
- Grilled Fennel Salad With Shaved Parmesan
- Garlic Sauteed Escarole and Beans
- Radicchio Salad With Orange Juice Vinaigrette
Top Tips
- The recipe calls for 3-4 pounds of pork loin. Pork tenderloin, and pork shoulder can also be used and cooked for the same amount of time. Remember, 20 minutes per pound.
- Chop the pork loin into smaller pieces. This speeds up cooking time and makes it easier to shred when finished.
- Save the cooking liquid to add to the shredded pork. The pork will absorb it and get juicier, plus the orange juice and fennel broth will further flavor the pork.
- Leftovers can be saved for up to 3 days or frozen for up to 3 months.
Try These Other Italian Pork Recipes
- Rosemary Grilled Pork Chops
- Porchetta Roast
- Maiale Al Latte (pork in milk)
- Pork Chops With Vinegar Peppers
- Roasted Broccolini And Sausage Sheet Pan Dinner
If you’ve enjoyed this Italian Style Instant Pot Pulled Pork Recipe or any recipe on this blog please let us know in the comments! We would love to hear how you did and it’s nice to show others as well. Thanks! Follow us on Instagram, Pinterest, and Facebook.
Ingredients
- 1 3-4 pound pork loin
- 2 Tbsp fennel seeds
- 1/2 tsp chili flakes
- 1 tsp garlic powder
- 2 tsp kosher salt
- 2 medium oranges
- 1 1/2 cups low sodium chicken stock
Instructions
- Begin by cutting the pork loin into 3-4 small pieces.
- Sprinkle the pork pieces with 2 Tbsp fennel seeds, 1 tsp garlic powder, 2 tsp kosher salt and a 1/2 tsp of chili flakes. Rub the spices into the pork on all sides.
- Place the pork in the Instant Pot and add 1 1/2 cups low sodium chicken stock and the juice of 2 oranges. Lock the Lid and set to sealing mode.
- Set to manual high pressure and cook for 20 minutes per pound or 60 minutes for a 3 pound pork loin. When finished, let natural release for 10 minutes, then perform a manual pressure release for the remaining pressure.
- Reserve all the cooking liquid. Place the pork into a large bowl and shred with 2 forks. Add 1 cup of the cooking liquid and toss to coat. Save the remaining liquid to use if the pork gets dry. Enjoy the pork on sandwiches with provolone, Tuscan peppers or any topping you want.
Notes
- Makes approximately 6 large sandwiches.
- Calories are for the pork only and will vary based on bread, rolls or toppings used.
- Serve topped with provolone, Tuscan peppers and broccoli rabe or Italian Salsa Verde or Eggplant Caponata.
- The recipe calls for 3-4 pounds of pork loin. Equal amounts of pork tenderloin or pork shoulder can also be used and cooked for the same amount of time (20 minutes per pound).
- Chop the pork loin into smaller pieces. This speeds up cooking time and makes it easier to shred when finished.
- Save the cooking liquid to add to the shredded pork. The pork will absorb it and get juicier, plus the orange juice and fennel broth will further enhance the flavor.
- Leftovers can be saved for up to 3 days or frozen for up to 3 months.
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