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Instant Pot Mexican Pulled Pork
Instant Pot Mexican Pulled Pork
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
135 minutes
Make flavorful Mexican-style pulled pork effortlessly using the Instant Pot for versatile, mouthwatering dishes like carnitas, tacos, and burritos.
Ingredients:
  • For the spice rub :
  • 4 tablespoons chili powder
  • 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • Scant pinch of ground cloves
  • For the pulled pork:
  • 3 1/2 pound boneless pork shoulder roast, cut into two pieces
  • 2 tablespoons vegetable oil
  • 3/4 cup pineapple juice, orange juice, or water
Instructions:
  • Prepare the spice rub by combining the ingredients in a small bowl. Pat the pork dry with paper towels and generously season it with half of the spice rub, ensuring even coating by massaging it into the meat.
  • Allow the pork to sit at room temperature for 15 minutes to 1 hour to enhance the flavors and improve searing.
  • Sear the pork: Heat oil in the pressure cooker on the “Sauté” program or on medium heat for stove-top pressure cookers. Using tongs, carefully place the pork in the pot fat-side down. Sear each side for 5 minutes until browned.
  • Complete the seasoning of the pork by evenly sprinkling the remaining spice rub and drizzling the pineapple juice on top.
  • Pressure cook the pork: Seal the pressure cooker with the lid, ensuring the pressure regulator is set to “Sealing.” Set the pressure cooker to "Manual" mode for 1 hour and 15 minutes on high pressure (60 minutes on high pressure for stove-top pressure cookers). It will take approximately 10 minutes for the pressure to build up before cooking starts.
  • Allow the pot to sit for 20 minutes after cooking to naturally release pressure. Then, vent any remaining steam. For stove-top pressure cookers, do a quick pressure release.
  • Carefully transfer the tender pork to a large baking dish using tongs, ensuring it stays intact. With heat-proof mitts, remove the inner pot from the pressure cooker and separate the cooking liquid using a fat separator. Return the cooking liquid to the pot while reserving the fat. Alternatively, let the cooking liquid sit for about 10 minutes for the fat to rise to the surface, then skim off as much fat as you can with a shallow spoon.
  • Return the pot to the pressure cooker or place it over medium heat if using a stove-top pressure cooker. Select the “Sauté” program and simmer the cooking liquid for 10 minutes until reduced.
  • Shred the tender pork using a pair of forks while the flavorful liquid reduces.
  • Broil the pulled pork until the edges are golden and crispy. Place the pan of shredded pork 6 to 8 inches below the broiler and broil for 5 to 10 minutes. Skip this step if a crispy texture is not desired.
  • Mix the shredded pork with the reduced liquid: Combine the pork with the cooking liquid in the pot and ensure the pork is evenly coated. Add a tablespoon or two of reserved fat if needed. Serve in tacos, burritos, rice bowls, or on a tostada salad. Enjoy!

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