Instant Pot Pulled Pork
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Pressurizing time
10 mins
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Total Time
1 hr 30 mins
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Servings
10 servings
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Calories
278 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pulled Pork
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This Instant Pot Pulled Pork is a quick and easy recipe to feed a crowd! I love it served on slider buns with coleslaw or on tortillas with cilantro and onion. It's inexpensive, and the leftovers freeze beautifully.
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Ingredients
For the Pork:
- 4 lb. boneless skinless pork shoulder cut into 4-5" pieces
- pork rub spice mixture recipe below, or 4-5 tablespoons of your favorite pre-mixed pork rub
- 2 tablespoons extra-virgin olive oil or other oil
- 1 onion halved and sliced
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup orange juice
- slider buns and coleslaw for serving optional
For the rub:
- 1 tablespoon brown sugar omit for paleo/whole30
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Spread the pork rub spice mixture all over each surface of the pieces of pork shoulder, pressing it into the meat so it sticks.
- Turn on the sauté function on your instant pot. Once it's hot, add the vegetable oil and brown the pork shoulder pieces in batches, about 3-4 minutes on each side, until a golden brown crust forms on the outside. If the bottom of the pot starts to burn, add a bit more oil, or add a little water to deglaze, scraping up the bits with a wooden spoon.
- Add the onions to the instant pot and sauté until softened and starting to brown (about 3 minutes). Add the water and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the apple cider vinegar, orange juice, and the pork to the instant pot. Turn off sauté function, cover, and set pressure to manual on high for 60 minutes.
- Quick release the pressure when the 60 minutes is up. Open carefully once the float valve has depressed. Remove the pork to a rimmed baking sheet (or something else with a rim, to catch the liquids).
- Turn the instant pot to sauté once again. Allow the mixture to simmer until it has reduced in volume by about half.
- Meanwhile, use two forks to pull apart the pork shoulder to desired texture.
- Add the pork back into the reduced liquid and turn instant pot off.
- Serve on slider or hamburger buns with your favorite coleslaw, if desired.
Equipments used:
Notes
- Oven Instructions: In a dutch oven or equivalent, sauté the seasoned pork and then onions as directed over medium-high heat. Add the water to deglaze, and the pork back in, along with the apple cider vinegar and orange juice. Place cover on top and cook in a 325 degree F oven for 4 hours, or until pork is pull-apart tender. Reduce liquid as directed on stovetop.
- Slow Cooker Instructions: brown the pork shoulder and sauté the onions in a separate large pot on the stove over medium-heat as directed. Place water, apple cider vinegar, orange juice, onions, and browned pork into your slow cooker. Cook on high for 4 hours or low for 8 hours, or until pork is pull-apart tender. Reduce cooking liquid on the stovetop in a separate pot once it's done.
- Storing Leftovers: This recipe makes a TON, making it great to serve a crowd. The leftovers can also be frozen in the cooking liquid in an airtight container or plastic bag for 6 months.
- For more or less than 4 lbs. of pork shoulder: You should cook pork shoulder for 15 minutes per 1 lb. of meat. So for 5 lbs. of pork, you should do 75 minutes. For 3, do 45 minutes. Find more at this handy instant pot cooking times reference.
- I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini.
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
5g
(2%)
Protein
41g
(82%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
109mg
(36%)
Sodium
799mg
(33%)
Potassium
766mg
(22%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
419IU
(8%)
Vitamin C
7mg
(8%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 41g | 82% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 799mg | 33% |
| Potassium | 766mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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