Pulled Pork Instant Pot

Course Main Course

Cuisine American, Southern

Keyword easy-pulled-pork, pulled-pork-instant-pot, pulled-pork-recipe

Prep Time 10

Cook Time 1 30

Stand time 5

Total Time 1 45

Servings servings

Calories 281kcal

Ingredients

3-4 lb pork shoulder or pork butt (Boston butt)
Dry Rub:
2 Tbsp light brown sugar
1 1/2 tsp seasoned salt
1 tsp paprika
1 tsp chili powder
1 tsp granulated garlic
1 tsp onion powder
1/2 tsp black pepper
1 cup apple juice
1/2 cup apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup worcestershire sauce
1 16 oz bottle barbecue sauce (your favorite)
Toasted kaiser rolls or buns plus coleslaw and pickles for serving

Instructions

Trim excess fat from the pork shoulder. Cut into large, 2-3 inch chunks. Pat dry with a paper towel.
Place pork chunks into a large mixing bowl. Toss with brown sugar, seasoned salt, paprika, chili powder, granulated garlic, onion powder and black pepper. Combine until the pork pieces are covered with the seasoning rubbing into the meat with your hands.
Place the seasoned pork chunks into the instant pot and pour apple juice, apple cider vinegar, worcestershire sauce and sprinkle brown sugar on top.
Close and seal the lid of the Instant Pot. Set the pressure cooking time to 90 minutes on high pressure.
After 90 minutes, allow the pressure to release naturally for 10-15 minutes, then release any remaining pressure manually.
Use tongs to remove to a dish then shred with two forks to your desired texture. Mix 1/4 cup of cooking liquid with 1 cup barbecue sauce. Add to pork, gently stir to coat. Repeat adjusting to your taste.
Serve immediately on toasted kaiser rolls or buns, topped with additional BBQ sauce coleslaw and pickles, if desired.

Notes

Please note: Barbecue sauce is not included in nutritional data. These values are affected by variables in ingredients used and should always be considered an estimate.

Nutrition