Instant Pot Pulled Pork (Printer-Friendly Version)

Savory, juicy pork shoulder made tender in minutes. Bold seasoning and homemade BBQ enhance every bite.

# Ingredients Needed:

→ Pork

01 - 4 pounds boneless pork shoulder (Boston butt), trimmed of excess fat

→ Dry Rub

02 - 2 tablespoons brown sugar, packed
03 - 1 tablespoon paprika
04 - 1 tablespoon smoked paprika
05 - 1 tablespoon kosher salt
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon onion powder
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon cayenne pepper

→ Cooking Liquid

11 - 3/4 cup apple juice
12 - 1/2 cup low-sodium chicken broth
13 - 1/3 cup apple cider vinegar

→ Homemade Barbecue Sauce

14 - 1 cup cooking juices from pork (strained)
15 - 3/4 cup ketchup
16 - 1/2 cup brown sugar, packed
17 - 1/4 cup apple cider vinegar
18 - 2 tablespoons yellow mustard
19 - 1 tablespoon Worcestershire sauce
20 - 1 teaspoon smoked paprika
21 - 1/2 teaspoon ground black pepper

# Step-by-Step Directions:

01 - In a medium bowl, combine brown sugar, paprika, smoked paprika, kosher salt, black pepper, onion powder, garlic powder, cumin, and cayenne pepper. Mix thoroughly.
02 - Pat pork shoulder dry with paper towels. Generously apply the dry rub, pressing the mixture evenly onto all surfaces of the pork.
03 - Set Instant Pot to sauté mode. Once hot, add a small amount of neutral oil. Sear pork shoulder on all sides until well-browned, turning with tongs for even coloring. Work in batches if needed.
04 - Turn off sauté mode. Add apple juice, chicken broth, and apple cider vinegar to the pot, scraping up any browned bits from the bottom. Return seared pork to the pot.
05 - Secure Instant Pot lid and set valve to sealing position. Cook on high pressure for 60 minutes. Allow pressure to release naturally for 10 to 15 minutes, then carefully switch to manual release.
06 - Transfer pork to a large bowl or tray. Strain the cooking liquid through a fine mesh strainer and reserve for the barbecue sauce.
07 - Select sauté mode on the Instant Pot. Return 1 cup of the strained cooking juices to the pot. Add ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, and black pepper. Whisk together and simmer for 6 to 8 minutes, stirring frequently, until slightly thickened. Set aside.
08 - Once pork is cool enough to handle, shred using two forks. Discard any excess fat or membrane as you shred.
09 - Pour some prepared barbecue sauce over the shredded pork and toss to combine, adding more as desired. Serve immediately on rolls, baked potatoes, tacos, or as preferred.

# Helpful Hints:

01 - For optimal tenderness, select pork shoulder with even marbling. Allow at least 10 minutes for natural pressure release to preserve juiciness.
02 - Leftovers can be frozen for up to 6 months in airtight containers or freezer bags.
03 - Reserve additional barbecue sauce for serving on the side or for future meals.

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