Instant Pot Pulled Pork Saves Time and is Delicious

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Cut the pork shoulder into fist-sized pieces, about 4 pounds total.

Mix together the spice rub: 1 tablespoon brown sugar, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, and 1/8 to 1/4 teaspoon cayenne pepper.

Rub the spice mixture all over the pork pieces to coat them evenly.

Add 2 tablespoons of olive oil to the pressure cooker and set it to sauté.

Once the oil is hot, sear the pork pieces in batches until browned on all sides, about 2-3 minutes per side.

Remove the seared pork to a clean plate and repeat with the remaining pieces.

Deglaze the pressure cooker with 1 cup of chicken broth, scraping up the brown bits from the bottom.

Return the seared pork to the pressure cooker and add 2 tablespoons of apple cider vinegar and 1 cup of barbecue sauce.

Seal the pressure cooker and set it to cook for 40 minutes on high pressure.

Allow the pressure to release naturally for 15 minutes before manually venting any remaining pressure.

Remove the pork from the pressure cooker and shred it with forks, discarding any fatty pieces.

Drizzle about 1/2 to 2/3 cup of the cooking liquid over the shredded pork to keep it moist.

Optionally, toss the shredded pork with an additional cup of barbecue sauce before serving.

Serve the pulled pork on buns with pickles and onions, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary