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–+ servings

Juicy Instant Pot Pulled Pork

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 pork shoulder
  • 1 tbsp coconut sugar or brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp smoked paprika or regular paprika
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne
  • ¼ cup apple cider vinegar
  • 1 cup chicken broth
  • Olive oil
  • 1 cup of your favourite BBQ sauce +more for serving
  • 4-5 buns

Instructions

  • Pat dry pork shoulder with paper towel and cut off any excess fat.
  • Toss spices in a large bowl and add the pork shoulder on top. Rub the seasoning all around the pork to ensure it's covered.
  • Hit "sauté" on your Instant Pot and add 2 tbsp of olive oil. Once hot, add pork shoulder and sear on all sides (around 3 minutes per side until it is nice and charred).
  • Hit "cancel" and remove pork. Add a splash of water or broth to deglaze the pot with a silicone spatula to ensure nothing is sticking to the bottom.
  • In a medium bowl, combine apple cider vinegar, BBQ sauce and broth. Stir and add to the Instant Pot. Return the pork shoulder and pressure cook for 50 minutes. When the 50 minutes are done, naturally release for 10 minutes.
  • Remove pork and shred with two forks.
  • Hit "sauté" and let the sauce simmer for 5-10 minutes until liquid thickens. Add back in shredded pork; toss well and simmer for another 5 minutes.
  • Serve with coleslaw on a bun. Cheese and mayo are optional but I highly recommend it!

Notes

  • I love serving my pulled pork in buns with a simple coleslaw 
  • If you don't have an Instant Pot, you can use a slow cooker and slow cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the pork is fork-tender and easily pulls apart. OR you can add the pulled pork to a heavy pot or Dutch oven and bake in the oven at 300 degrees for 3-4 hours. 
  • Leftovers are perfect for lunches, we love making bowls or salads with rice, mixed greens, pickled onions and pulled pork