Instant Pot Pulled Pork
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Natural Release Time
15 mins
-
Servings
10
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Calories
122 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pulled Pork
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How to make perfect Instant Pot pulled pork! The pork roast is cooked to shredding perfection, and the sauce is a family favorite of ours!
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Ingredients
- one pound pork shoulder roast (pork butt roast) cut into smaller chunks, strings removed
- 1-2 tablespoons olive oil
- 1 1/2 cups barbeque sauce divided
- 1/4 cup light brown sugar
- 2 teaspoons garlic powder
- 1/2 cup apple cider vinegar
- 1 1/2 cups chicken broth divided
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 tsp liquid smoke
- 1 tablespoon chili powder
- 1 medium medium onion chopped finely
- one batch homemade coleslaw
- buns of your choice
Instructions
- In a small bowl mix together 1 cup of BBQ sauce, brown sugar, garlic powder, cider vinegar, 1 cup of the chicken broth, the mustard, Worcestershire sauce, liquid smoke, chili powder and onion. Adjust to taste as you see fit. Set aside.
- Turn your Instant pot to the sauté setting. Add enough olive oil to coat the bottom thoroughly.
- Once the oil is hot, add the pork pieces into the pot and sauté until nicely browned on all sides. If they don't all fit, divide the pieces and fry them in batches.
- Remove and place the pork pieces on a plate. Turn off the Instant Pot.
- To deglaze the bottom of the Instant pot, pour in the remaining 1/2 cup chicken broth and scrape the brown bits from the bottom of the pot.
- Add the browned pork to the Instant Pot, then pour in the BBQ mixture. Stir to cover the meat.
- Close the lid and set the pressure value to sealing.
- Cook on meat/stew or manual high pressure for 60 minutes.
- Once the timer is done and the 60 minutes is up, let the pressure release naturally for 15 minutes, then do a quick release according to the manufacturer's instructions. This is a great time to get your buns and coleslaw ready!
- Remove the meat from the instant pot and place in a large bowl. Add in 1/2 cup of the cooking liquid. Shred the meat with two forks until nicely pulled apart. Stir in the remaining BBQ sauce TO TASTE. You may not need it, taste first! You can add in the cooking liquid as you see fit as well to taste at this point.
- Serve with buns and coleslaw.
Equipments used:
Notes
- cut the roast into 6-8 pieces if you want it to be fall-apart perfection when the 60 minutes are done.
- Add in the cooking liquid at the end to taste. There is a lot of rendered fat in it, some of which IS definitely needed in the final product, but you may not want it all. Taking the roast out first lets you control how much you want.
Nutrition Information
Show Details
Calories
122kcal
(6%)
Carbohydrates
25g
(8%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
620mg
(26%)
Potassium
196mg
(6%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
333IU
(7%)
Vitamin C
4mg
(4%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 620mg | 26% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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