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Instant Pot® Pulled Pork
Instant Pot® Pulled Pork
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
620 minutes
Instant Pot® pulled pork: Easy, flavorful crowd-pleaser.
Ingredients:
  • 0.25 cup brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 (4 pound) pork shoulder roast, trimmed, or more as desired
  • 2 teaspoons olive oil
  • 1 cup chicken stock
  • 2 cups water
  • 0.33333334326744 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 (6 ounce) can tomato paste, divided
  • 1 large sweet onion, quartered, or more to taste
  • 0.5 cup ketchup, divided
  • 0.5 cup brown sugar
Instructions:
  • Mix together brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a bowl. Coat the trimmed shoulder roast with the dry rub mixture, ensuring even coverage. Use a fork to pierce the roast, allowing the seasoning to seep into the meat. Wrap the roast in plastic wrap and refrigerate for 8 hours or overnight.
  • Preheat a multi-functional pressure cooker (such as Instant Pot®) by selecting the Saute function. Add olive oil. Cut pork into 4 to 6 pieces and brown in batches for about 5 minutes. Transfer the cooked pork to a plate.
  • Pour chicken broth into the pot and use a whisk to scrape and incorporate the flavorful browned bits from the bottom. Turn off the Instant Pot®.
  • Combine water, apple cider vinegar, brown sugar, tomato paste, onion, and ketchup in the pot. Add browned pork on top. Secure the lid, close the vent, and set to high pressure for 60 minutes following manufacturer's guidelines. Let pressure build for 10-15 minutes.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then take out the meat and onions and cover to keep warm.
  • Turn on the Instant Pot® on saute mode. Stir in the rest of the tomato paste, the remaining ketchup, and 1/2 cup of brown sugar. Skim and discard any excess fat from the liquid using a ladle. Cook until the sauce is reduced by half, approximately 15 minutes.
  • Use 2 forks to finely shred the cooked pork. Serve the meat as desired and top it with the thickened sauce.

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