Instant Pot Pulled Pork (Printer-Friendly)

Flavorful shredded pork, cooked quickly in the Instant Pot and tossed with tangy homemade BBQ sauce.

# What You’ll Need:

→ For the Pork

01 - 4 pounds boneless pork butt (Boston butt) or pork shoulder, trimmed
02 - 2 tablespoons olive oil

→ Seasoning Blend

03 - 2 tablespoons brown sugar
04 - 2 teaspoons smoked paprika
05 - 2 teaspoons kosher salt
06 - 1 teaspoon black pepper
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon chili powder

→ Braising Liquid

11 - 1 cup chicken broth
12 - 1/2 cup apple juice
13 - 1/3 cup apple cider vinegar

→ For the BBQ Sauce

14 - 1 cup strained pork cooking juices
15 - 1 cup ketchup
16 - 1/4 cup brown sugar
17 - 2 tablespoons apple cider vinegar
18 - 1 tablespoon Worcestershire sauce
19 - 1 teaspoon Dijon mustard
20 - 1/2 teaspoon smoked paprika
21 - 1/4 teaspoon ground black pepper

# Steps to Follow:

01 - Trim excess fat from the pork and cut into two even pieces if needed for easier browning.
02 - Combine all seasoning blend ingredients in a bowl. Rub the mixture generously over all sides of the pork.
03 - Set Instant Pot to 'Sauté' mode. Add olive oil and brown the pork pieces on all sides in batches until deep golden, about 2–3 minutes per side. Return all pork to the pot.
04 - Pour chicken broth, apple juice, and apple cider vinegar into the Instant Pot around the pork pieces.
05 - Secure the lid and ensure valve is set to 'Seal.' Cook on high pressure for 60 minutes. Allow pressure to release naturally for 10–15 minutes, then carefully finish release manually.
06 - Transfer pork to a large bowl. Let cool briefly, then shred fully with two forks, discarding any excess fat and membrane.
07 - Pour the cooking liquid through a fine mesh strainer into a bowl and skim excess fat. Reserve 1 cup for sauce.
08 - Return Instant Pot to 'Sauté' mode. Add reserved cooking juices, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, and black pepper. Stir and simmer for 6–8 minutes, stirring frequently, until slightly thickened.
09 - Return shredded pork to the pot and toss with desired amount of BBQ sauce to coat evenly.
10 - Serve hot on buns, over baked potatoes, or as desired.

# Helpful Hints:

01 - Do not skip searing the pork; it develops a rich crust and enhances flavor.
02 - The pulled pork freezes well for up to 6 months when cooled and stored in airtight freezer bags.

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