00:00Guys, this is either going to be the best idea I've ever had or the worst.
00:03We're going to try a pork butt, Mississippi pot roast style, in the Instapot.
00:08So guys, I'm totally aware that I'm going to get a lot of crap for using the Instapot, not a
00:11smoker,
00:12but it's very cold. I got like an hour and I just want to have some good pulled pork
00:16and I'm pretty sure that we can get this done using this method.
00:19So I learned a few things to first go around and we're going to try them out here.
00:22First thing we're going to do is chunk up our pork butt so it will fit inside the Instapot.
00:29Now that we've got them sufficiently cut up, what we're going to do is we are going to make sure
00:34that we season all sides. I really don't think that you can under season here.
00:40The better seasoning you get, the better your sear is going to be.
00:42So make sure again, you get every inch of exposed meat with a little dusting of your favorite rub.
00:49I'm using the Skull & Mortar OG Rub. You can get it at skullandmortar.com.
00:53It is pretty much perfect, but if you got something you prefer, then go ahead and use that.
00:59It's fine, whatever.
01:04Now previously I had used the actual Instapot to sear the meat, but I didn't really like how that turned
01:10out.
01:10So I got it going in my cast aluminum pan and I'm just going to turn it as often as
01:15it takes
01:15until I get the sear that I want.
01:18Just because, you know, this is something I'm kind of new to, so you feel free to handle your meat
01:22however you like, but while you're doing it, don't be a pervert, my friends.
01:26I'd also recommend you keep your phallic meat out of the pan altogether.
01:30But again, you can do whatever you want.
01:32Just do it inside your own, you know, the own four walls of your home.
01:36Maybe, you know, in the presence of only consenting adults.
01:39That would be fantastic.
01:41Now, since I want the extra moisture in the Instapot, I'm going to go ahead and use some beef broth
01:45instead of some standard au jus.
01:47But we're going to go ahead and put it, I don't know, about a quarter of a cup or so.
01:50We don't want to have too much liquid in here.
01:52I learned that from my last go around with the Instapot as well.
01:55And much like Terry's mom, we're just going to keep searing all the meat until everything is sufficiently seared.
02:02So I'm going to go ahead and drop a whole stick of butter in here
02:04and just kind of let it start to melt some over that hot meat.
02:07Ooh, hot meat. That sounds saucy.
02:11I'm going to try and stick this meat in here, but actually, I'm over the limit,
02:15so I'm going to take this out.
02:16I'm just going to have to do two rounds of this meat, but we'll save the second one for off
02:19-camera.
02:20You know what I mean?
02:21I'm going to continue searing up here.
02:23Now, I'm just going to go ahead and figure this jar of pepperoncinis.
02:26Just go ahead and get in there.
02:28That's right. I'm going to get deep in there.
02:30I'm going to get all those peppers out, all the juice, all the peppers, all on top.
02:34And here, we're going to dump our ranch packages right in on top of it.
02:38I think that we've got plenty of moisture, and with this pork moisture in here as well as the fat
02:42renders out,
02:43I really think that this is probably going to slap.
02:45Guys, and I think that's it.
02:47We're going to go ahead and lock our lid down, and we're going to get this bad boy going.
02:52Guys, so I'm going to cook this with a high pressure.
02:54I'm going to keep my keep it warm setting on, and I'm just going to let it run.
02:57It says it should take about 45 minutes.
02:59I don't doubt that at all.
03:01So, guys, you saw everything we did to get to this point.
03:04It really is very simple.
03:06We're going to pop this open, and we're going to find out, did it work or did it not work?
03:10Well, it already looks better than our last go-around with the pork butt in the Instapot.
03:16Remember, guys, it only took us 45 minutes to get to this point.
03:19Let's go ahead and pull some out of here and see how it does.
03:22And it just falls right apart.
03:24I mean, it looks good.
03:25It smells good.
03:26Obviously, there's plenty of juice because we caught it all here in the pan.
03:30Let's see how the bone pulls out.
03:32Clean as a whistle.
03:35Not bad at all.
03:37We're going to make sure that we put all the meat back in with the juices
03:40because I want to make sure that this thing is popping with those juices.
03:44It's definitely very succulent.
03:46It's very moist.
03:48It's time, my guys.
03:49You see it.
03:50Here it goes.
03:58All right, hear me out.
04:00This is light years ahead of the other pork butt.
04:03This is very good.
04:04You can taste those pepperoncinis.
04:06The seasoning, it's actually really, really good.
04:14I'm stoked.
04:15It tastes like a great pork roast.
04:16There you go, guys.
04:17You saw exactly what we did.
04:19It was very easy, man.
04:20It was just a few basic ingredients.
04:22We threw it in the Instapot after we browned it up a little bit
04:26just to give it a little bit of texture.
04:28It's not too over the top with it, but there is a little bit here and there.
04:33It's way better than our regular pork butt in the Instapot was.
04:41All in all, man, I feel like there's a win.
04:43I'm pretty stoked to eat this.
04:46I don't know what else to say.
04:48Terry's mom's a hoe, I guess.
04:49Well, guys, I made a huge mess and I got to clean this up.
04:52But all in all, I can say that this experiment was, in fact, worth it.
04:58It was far superior to the pork butt that we did before.
05:01And a lot of the stuff that I learned and incorporated into this recipe
05:05that I think made it better, I learned from the comments down below.
05:08So if you have any tips or tricks, throw them down there.
05:10Find me at skullandmortar.com.
05:12You can buy my t-shirts, my sauces, my rubs, all that stuff.
05:16We're skull and mortar everywhere.
05:17And no matter what happens today, cook something good, man.
05:21Just enjoy yourself.
05:22Have fun.
05:23Try something new.
05:24It'll either work or it won't.
05:25In this case, it worked.
05:27And I'm feeling pretty good about this Instapot.
05:29Holler at your boy.
05:30Terry's mom's a hoe.
05:31I'm out this piece.
05:33So after we get you looking, dope as possible in your skull and mortar t-shirt,
05:37we got to get to the cooking.
05:39We might as well get that food tasting fly as possible with your beach bum barbecue rub
05:43made exclusively by skull and mortar.
05:45It's award-winning.
05:47It's going to take your food from the top to, from the bottom to the top.
05:52And after we sauce you up, we might as well rub you up, my friends, with that skull and mortar
05:57rub.
05:58That's right.
05:59Don't be a pervert.
06:00We're not talking about that kind of rub up, my friend.
06:02We're talking about the rub that you put on your meat.
06:05Again, come on, dude.
06:07Have some class.
06:08Put this on your chicken, your pork, your beef, your fish.
06:13It doesn't matter.
06:13You can put it on anything.
06:14If you can find something you can't put it on, shoot me a DM because you'll literally blow my own
06:19mind.
06:20Check it out now at skullandmortar.com.
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