I made some pulled pork over the holidays in an Instantpot which came out fairly well.
- 3 pounds boneless pork butt roast. 40 minute cook time.
- bbq sauce based on ketchup and cider vinegar
- more cider vinegar in the liquid
It came out pretty good for a first try, no complaints. Shredded fine, tasted good. Still, it felt a bit too tart and thin.
I think I can fix the tartness by cutting down on the cider proportions a bit, maybe add some more sugar too.
But how do I get a creamier, more unctuous mouthfeel? If it was a curry dish, I'd probably think I was skimping on the coconut milk, as usual. If it was a mac and cheese, maybe my roux would need to be thicker, with more butter and flour. But there are no such ingredients involved in this recipe.
There's a related question, Fix for Greasy Pulled Pork? that is making me think that maybe one possibility is to cook it a bit longer than 40 minutes. Or should I uncover it and continue on heat for a while to reduce the liquid?