Instant Pot Pulled Pork
Fall apart tender and full of flavor, this instant pot pulled pork is a gamechanger! With just a handful of simple ingredients and a few easy steps you can have delicious pulled pork in a fraction of the time it would take to slow cook. Searing the pork locks in all the flavor of the rub, resulting in incredibly moist and flavorful meat. Perfect for sandwiches, tacos, nachos, or just served with your favorite sides!
Ingredients
- 1 boneless pork shoulder/butt roast about 7-8 lbs.
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp oregano
- ½ tbsp chili powder
- ½ tbsp cumin
- 1 cup barbecue sauce any kind
- 3 tbsp mustard any kind
- 1 cup bone broth
- 2 tbsp apple cider vinegar
- 3 tbsp oil
Instructions
- PREP THE RUB: In a small bowl, mix together the salt, pepper, onion powder, garlic powder, paprika, oregano, chili powder, and cumin. Set aside.
- PREP THE SAUCE: In another small bowl, combine the barbecue sauce and mustard. Set aside.
- PREP THE PORK: Prepare the pork by cutting it into 1 lb pieces. This is to make the pork more manageable to work with; the size doesn’t need to be exact. Then, score the fat cap by making shallow cuts into the fat in a checkerboard pattern. You want to keep a thin layer of fat to add flavor, but anything more than ½ inch thick can be trimmed then scored. Sprinkle the rub all over the pieces of pork. Be sure to get some of the rub on every side of the pork.
- SEAR THE PORK: Set the instant pot to sauté and add the oil. Place a few pieces of pork into the instant pot and sear on all sides until golden brown. This is not meant to cook the pork all the way through; we are just looking to lock in the flavor by adding some color. Once the pork is seared remove it from the instant pot and set aside. Continue until all of the pork pieces have been seared.
- PRESSURE COOK: When all of the pork has been browned and removed from the instant pot, turn off the instant pot to cool. After 5 minutes, add the bone broth and apple cider vinegar to the bottom of the instant pot. Place a trivet in the bottom of the instant pot and begin to pile the pork on top of the trivet. As you place each piece of pork into the instant pot, brush it with the sauce mixture. Continue until all of the pork is in the instant pot. Place the lid on the instant pot and set to manual high pressure for 1 hour. When the pork is finished, allow the instant pot to naturally release the pressure for 20-30 minutes.
- SHRED THE PORK: Remove the lid from the instant pot and pull the pork out. I like to pull the whole trivet out instead of picking up each piece of pork because they will fall apart. Then, begin to shred the pork using two forks. At this point, remove any of the fat that hasn’t rendered down.
- SERVE: Serve the pork in a sandwich or anyway you like.