Pork Chile Verde Troubles: Meat Still Tough After Instant Pot and Dutch Oven Cooking

[jimbohall]

I would have left on bone cook 1 1/2 hr

 

[goodward]

I’d stick it in a crock pot overnight. I bet it would be tender after that.

 

[lakb]

I could be wrong but I think it was the meat. I think picnic is the same cut that is used for ham. Sounds like the meat was overcooked and not likely to shred. Try a butt/shoulder next time. Lucky dog.

 

[karlbean]

@lakb Picnic does come from the lower shoulder. Ham is from the rear.

 

[lakb]

@karlbean thank you. I was looking at this at 1am, too tired to verify.

 

[nikaros]

@karlbean Now I’m wondering why the butt isn’t on the butt of the pig. Things I never knew

 

[lakb]

@nikaros LOL. I looked it up once but don't remember. It isn't that kind of butt tho.

 

[1harud1]

You need to do a full natural release with meat. No quick release. QR gives you tough meat.

 

[seansmith]

Judie, when you say chunks do you mean bite size?

 

[frdpwr427]

I have always been told that meat, especially roasts, need a full natural release or they are tough.

 

[jim_68]

Natural release the whole way, but I Had a similar situation when my valves weren't cleaned before cooking. It ended up boiling the meat Instead of pressure cooking. Now I clean the valves every time I use it to avoid this problem

 

[alizabethy_1987]

cook your pork for at least three hours if you want it tender, before adding other ingredients.

 

[dallasjewishboy]

With a cut like that, it needs at least 90 minutes pressure and full natural release. It has to do with the structure. It will basically tighten for a good while before it finally relaxes and becomes tender. And if you release pressure before the pin has dropped, the meat will tighten back up and be tough. Always do full release for meat

 

[jalexduran]

90 min, NPR

 

[lawlietl]

90 minutes

 

[mlb7272]

If you crowded the meat when sautéing, it likely removed too much water. I sauté in a large pan and then transfer to the IP. Also, never release the pressure on any meat. It sucks the moisture out. I cook mine for 40 minutes and natural release.
I’ve made two batches of pozole in mine this week. 40 minutes is the perfect amount of time for cut up chunks.

 

[karlbean]

Picnic, which an extension of the butt, is best cooked low and slow.

 

[keke1223]

Put in your slow cooker on low! I think you could save it. Meat is too expensive to just throw out.

 

[outtaluck]

Overcooked without enough liquid is my guess. Small chunks of meat would limit about 15 minutes.