You can thank your Instant Pot for pulled pork in just under two hours. This gadget juggles different cook settings (slow cooking, pressure cooking and stove-top browning) to make favorite dishes that your crowd won’t have to wait long to devour.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 1 hr 40 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons light brown sugar
- 2 teaspoons hot paprika
- 1 teaspoon mustard powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces
- 2 teaspoons vegetable oil
- 1/2 cup apple cider vinegar, plus more to taste
- 3 tablespoons tomato paste
- 12 hamburger potato buns
- 1 cup barbecue sauce, for serving
- 4 cups coleslaw, for serving
Instructions
- Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Turn the Instant Pot® (see Cook’s Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
- Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
- After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
- Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
- Meanwhile, use 2 forks to shred the pork in to small chunks.
- Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 873 |
| Total Fat | 44 g |
| Saturated Fat | 12 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 8 g |
| Sugar | 35 g |
| Protein | 42 g |
| Cholesterol | 125 mg |
| Sodium | 1095 mg |
Reviews
Nice and tender
Super tender meat, and flavorful.
I found the brown sugar burns during the browning the meat step. So I eliminated it during this step. The sauce is kinda bland so I served with homemade barbecue sauce. Delicious!
This is a decent recipe. I followed the recipe exactly as it was written and did not find it to be very flavorful. It just an ok recipe. I will probably try a different recipe next time.
This is our go to recipe for pulled pork. We switch up the first rub with Meat Church or other seasonings we have on hand but follow the rest of the recipe. Turns out perfect every time and our whole family loves it.
I try watching the video so I can have more instructions on how to make this, but it’s all ads.
This is my new go-to recipe. My piece of pork was 4.8 pounds so I tested it after the given time but then gave it another 20 minutes. There’s only 2 of us and we ate the whole darn thing in 2 days LOL.
This is delicious. I did follow other reviewer’s advice and stopped it at 45 minutes, then let slow release. I didn’t bother to reduce the liquid, just used a store bought bbq sauce. The pork on its own is perfect. Juicy, great flavor, a figo note keeper.
Easy
Very good. I skipped the browning the meat step and it saved me some time and dishes but was still delicious.