Instant Pot Pulled Pork
ID: 47ee0ebc...
An easy and quick pressure cooker pulled pork recipe that delivers tender, juicy, and extremely flavorful meat in just over an hour. Perfect for busy weeknights, it replicates the rich texture and taste of slow-cooked pulled pork without the long wait.
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🍳 Cooking Flow
Cut pork shoulder into fist-sized pieces and coat them thoroughly with the spice rub. → Sear the pork pieces in batches on all sides in the pressure cooker, then set aside. → Deglaze the pot with chicken broth, then return the pork and add vinegar and BBQ sauce. → Cook on high pressure for 40 minutes, followed by a 15-minute natural pressure release. → Shred the pork, toss with some of the remaining cooking juices, and serve with extra BBQ sauce.
Cooking Steps
Brief Cooking Order
Cut pork shoulder into fist-sized pieces and coat them thoroughly with the spice rub. → Sear the pork pieces in batches on all sides in the pressure cooker, then set aside. → Deglaze the pot with chicken broth, then return the pork and add vinegar and BBQ sauce. → Cook on high pressure for 40 minutes, followed by a 15-minute natural pressure release. → Shred the pork, toss with some of the remaining cooking juices, and serve with extra BBQ sauce.
Introduction
An easy and quick pressure cooker pulled pork recipe that delivers tender, juicy, and extremely flavorful meat in just over an hour. Perfect for busy weeknights, it replicates the rich texture and taste of slow-cooked pulled pork without the long wait.
Step 1
Prepare the pork shoulder by cutting it into fist-sized pieces.
Step 2
In a small dish, whisk together the light brown sugar, garlic powder, onion powder, smoked paprika, salt, ground black pepper, and cayenne pepper (if using) to make the spice rub.
Step 3
Sprinkle the rub mixture evenly over all sides of the pork pieces and use your fingers to rub it into the meat.
Step 4
Pour 2 tablespoons of olive oil into the metal insert of your pressure cooker and set it to 'saute'.
Step 5
Once the pot is hot, sear the pork in batches for about 2-3 minutes per side until all sides are deep brown. Remove the seared pork to a plate.
Ingredients List
Important Notes
Trimming any thick fat cap or skin from the pork shoulder before cutting helps avoid overly greasy pulled pork.
Deglazing the bottom of the pot is a crucial step; failure to scrape up all the browned bits can trigger the pressure cooker's burn warning.
You can return the shredded pork directly back into the pot with all the juices if you prefer it much juicier.
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