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How to Make Instant Pot® Pulled Pork - A Step-by-Step Guide

Nothing hits the spot quite like a tender and flavorful pulled pork sandwich. The combination of juicy pork, smoky barbecue sauce, and soft hamburger buns is a match made in heaven. But making pulled pork the traditional way can be time-consuming and labor-intensive. That's where the Instant Pot® comes in to save the day. With this recipe, you can have mouthwatering pulled pork ready in a fraction of the time.

The Instant Pot® is the perfect tool for making pulled pork because it allo...

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Ingredients

  • ¼ cup brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 (4 pound) pork shoulder roast, trimmed, or more as desired
  • 2 teaspoons olive oil
  • 1 cup chicken stock
  • 2 cups water
  • ⅓ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 (6 ounce) can tomato paste, divided
  • 1 large sweet onion, quartered, or more to taste
  • ½ cup ketchup, divided
  • ½ cup brown sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 8 hrs 5 mins
  • Total Time: 10 hrs 20 mins
  • Servings: 16
  • Yield: 16 servings

  • Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
  • Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
  • Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
  • Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
  • Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

    • Nutrition

    316 cal.

    • Total Fat: 21g
    • Saturated Fat: 7g
    • Cholesterol: 65mg
    • Sodium: 1777mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 16g
    • Vitamin C: 5mg
    • Calcium: 38mg
    • Iron: 2mg
    • Potassium: 444mg

    Categories

    American recipes
    Barbecue recipes
    Meat recipes
    Slow cooker recipes
    Instant pot recipes