Instant Pot Pulled Pork

Prep

15 min

Pressure

60 min

Release

Natural

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 4 lb pork shoulder, cut into 4 chunks
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1 cup chicken broth
• ¼ cup apple cider vinegar
• 1 cup barbecue sauce, for serving
• Salt to taste

Instructions

1. Stir the brown sugar, paprika, chili powder, garlic powder, onion powder, dry mustard, and salt together. Rub the mix all over the pork chunks and let them sit while the pot heats.
2. For a crust, sear the chunks on Sauté, a few at a time, until browned on a couple of sides. It is worth it. The browned edges add a lot of flavour to the finished pork.
3. Pour in the broth and vinegar and scrape up the browned bits. Put the pork back in, lock the lid, and pressure cook for 60 minutes.
4. Let the pressure drop on its own until the float valve falls. That is a natural release, and it keeps the pork juicy.
5. Lift the pork into a big bowl and pour off most of the liquid. Pull the meat apart with two forks, then stir back a splash of the cooking liquid and the barbecue sauce. Taste and add salt if it needs it.