Instant Pot BBQ Pulled Pork
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
8 servings
-
Course
Main Course
-
Cuisine
American, International
Instant Pot BBQ Pulled Pork
Description
This pulled pork recipe begins by seasoning trimmed pork shoulder chunks with a rub of brown sugar, kosher salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne, cumin, and black pepper. The pork is browned in batches to develop a caramelized crust. Chicken stock and apple cider vinegar are added to the Instant Pot, scraping up browned bits, then the pork cooks under high pressure for 40 minutes. A quick pressure release follows.
After cooking, the pork is shredded with forks and dressed with remaining apple cider vinegar and additional salt and pepper if needed. Finally, the pulled meat is combined with BBQ sauce to add smoky sweetness and serve as a main dish. The pressure cooking method tenderizes the pork rapidly while maintaining juiciness and flavor.
The dish pairs well with classic BBQ sides such as coleslaw, buns for sandwiches, or simple starches. It is prepared mostly in one appliance, minimizing active cooking time. The spice rub balances sweetness, heat, and earthiness for a complex flavor profile. This method is helpful for convenient weeknight dinners or meal prepping pulled pork quickly.
Ingredients
- 3 tablespoons brown sugar
- 4 teaspoons kosher salt
- 1 tablespoons paprika
- 2 teaspoons chili powder
- 1 teaspoon oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin ground
- ½ teaspoon black pepper
- 4 pounds pork shoulder excess fat trimmed and cut into 3-inch chunks
- 1 tablespoon canola oil
- 1 cup chicken stock
- 6 tablespoons apple cider vinegar divided
- 1 (18-ounce) bottle BBQ sauce we love Stubb's, favorite
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.
- Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
- Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove pork shoulder from the Instant Pot® and shred the meat using two forks; stir in remaining 2 tablespoons vinegar and season with salt and pepper, to taste, if needed.
- Serve immediately with your favorite bbq sauce.
User Reviews
Overall Rating
5
You'll Also Love
