Description
Instant Pot Pulled Pork is a tender, flavorful pork recipe made with a boneless pork shoulder roast, brown sugar, and spices, then pressure cooked with apple cider vinegar and chicken broth for juicy, shreddable meat.
Ingredients
- Brown sugar (2 tbsp)
- Smoked paprika (2 tsp)
- Garlic powder (2 tsp)
- Mustard powder (2 tsp)
- Cumin (1 tsp)
- Salt (2 tsp)
- Black pepper (1 tsp)
- Boneless pork shoulder roast (4 lbs), cut into large pieces
- Olive oil (2 tbsp)
- Chicken broth (1 cup)
- Apple cider vinegar (¼ cup)
- Tomato paste (3 tbsp
- Hamburger buns (10)
- Optional for serving: pickles, slaw, barbecue sauce
Instructions
- Mix brown sugar (2 tbsp), smoked paprika (2 tsp), garlic powder (2 tsp), mustard powder (2 tsp), cumin (1 tsp), salt (2 tsp), and black pepper (1 tsp) in a small bowl to create a spice rub. Coat the pork shoulder roast (4 pounds) pieces evenly with the rub.
- Heat olive oil (2 tbsp) in the Instant Pot on Sauté mode. Add the seasoned pork in batches and sear until browned on all sides. Remove the pork and set aside.
- Add chicken broth (1 cup), apple cider vinegar (¼ cup), and tomato paste (3 tbsp) to the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Return the pork pieces to the pot.
- Seal the lid and cook on High Pressure for 55 minutes. Allow for a 10-minute natural release, then quick release the remaining pressure.
- Transfer the pork to a large bowl and shred with two forks, discarding any excess fat. Spoon some of the cooking liquid over the meat and toss to keep it juicy. Serve on hamburger buns with barbecue sauce, pickles, and slaw if you like.
Notes
BURN notice: Cancel the cook cycle, release pressure, and open the pot. Stir and scrape the bottom to remove any stuck on browned bits, add 1/2 cup more broth and restart.
Gluten-Free: Skip the regular buns and grab gluten-free buns or serve the pork over rice, potatoes or even stuffed into baked sweet potatoes.
Kid-Friendly: Make sliders instead of full-size sandwiches, or serve the pork plain with BBQ sauce or ketchup on the side.
Low Carb: Ditch the buns and pile the pork onto lettuce wraps, cauliflower rice, or roasted veggies.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Pulled pork freezes well. Let it cool completely, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium heat with a splash of broth or barbecue sauce to keep the pork moist. You can also reheat in the microwave in 20-second intervals, stirring between each, or cover with foil and reheat in a 325°F oven until heated through.
Larger roast: Keep the cook time the same, but make extra spice rub so that every piece gets coated. No need to double the cooking liquid, the IP only needs enough to come to pressure.
Smaller roast: Use the full amount of rub and sauce. It will make the pork extra flavorful without affecting the cooking.
Bone-in roast: Buy 5 pounds to equal 4 pounds boneless.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup pork (no bun)
- Calories: 262
- Sugar: 2.6 g
- Sodium: 643.9 mg
- Fat: 7.9 g
- Carbohydrates: 3.9 g
- Protein: 41.5 g
- Cholesterol: 132.9 mg
