Instant Pot® Pulled Pork recipe
All Recipes Main Dish Recipes Pork Pulled Pork Recipes
Ingredients
- ¼ 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 ⅓ cup apple cider vinegar 2 tablespoons brown sugar 1 (6 ounce) can tomato paste, divided 1 large sweet onion, quartered, or more to taste ½ cup ketchup, divided ½ cup brown sugar
Nutrition Info
- 316.3 caloriescarbohydrate: 17.8 gcholesterol: 64.9 mgfat: 20.9 gfiber: 1.1 gprotein: 15.6 gsaturatedFat: 7.1 gservingSize: -sodium: 1777.4 mgsugar: 15.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Pulled Pork
Directions
-
Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions, set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.