BBQ Instant Pot Pulled Pork
Equipment
Ingredients
- 4 pounds boneless pork shoulder, cut into 2-inch pieces *see notes
- 2 tablespoons olive oil
For the Dry Rub
- 1 tablespoon brown sugar
- 1 tablespoon paprika (not smoked)
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
For the Sauce
- 1 cup BBQ sauce (store bought)
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons worcestershire sauce
- 1/2 cup chicken broth (I use low sodium)
Instructions
- In a small bowl, combine all the dry rub ingredients. Mix well and set aside.
- In a medium bowl, whisk together all the sauce ingredients.
- Season the pork pieces all over with the dry rub.
- Turn the instant pot/pressure cooker to "saute". Add the oil and allow it to get hot. Add some of the pork to the pot making sure you do not overcrowd the pot. Brown the meat for about 5 minutes, turning the pork to all sides. Transfer the first batch of cooked meat to a plate and continue to brown the rest of the pork.
- Press the keep warm/cancel button on the instant pot. Pour the sauce into the pot and with a wooden spoon scrape any brown bits that may be stuck at the bottom of the pot. Return all the meat to the pot and toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 90 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally (it should take about 15 minutes). However in a rush, follow instructions for quick release.
- Carefully unlock and remove the the lid. Using a slotted spoon, transfer the pork to a bowl.
- Switch the instant pot to the "saute" setting. Do not cover the pot. Simmer the sauce while you shred the meat. The sauce will reduce a little bit. Mix the shredded pork with the sauce. Use as much or as little as you want.
Notes
*If your pork shoulder has skin remove it. Also trim any excess fat. You do want to leave a thin layer of fat to prevent the meat from drying.
*Pork butt can also be used.
*If using pork loin, do not trim off the fat cap. The loin is very lean and you want to keep some of the fat.
Read the pressure cooker manufacturer's guide for instructions on how to use your instant pot before using it.
Nutrition
Calories: 459 kcal, Carbohydrates: 33 g, Protein: 52 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 136 mg, Sodium: 1451 mg, Potassium: 1134 mg, Fiber: 1 g, Sugar: 27 g, Vitamin A: 840 IU, Vitamin C: 3.1 mg, Calcium: 50 mg, Iron: 3.2 mg
