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Instant Pot Pulled Pork
Sweet, spicy, juicy pulled pork - using an instant pot for maximum speed but tender, mouthwatering results. This is one to make over and over
Course
Dinner, Lunch
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
12
servings
Calories
217
kcal
Author
Kylee Ayotte
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
3-4
lb
boneless pork shoulder
1
cup
bbq sauce
1/2
cup
apple cider vinegar
1/2
cup
chicken stock
1/4
cup
dark brown sugar
1
Tbs
yellow mustard
1
Tbs
Worcestershire sauce
1
Tbs
smoked paprika
1
Tbs
prepared chili powder
1
cup
onion
diced
2
large cloves garlic
crushed
2
tsp
dried thyme
To Serve
Extra barbeque sauce
Rolls
Coleslaw
Instructions
Cut your pork shoulder into smaller pieces (around 2-3 inch cubes works best).
Combine all remaining ingredients in a large bowl and mixed until well blended.
Pour a little of the mixture into the instant pot, then add the pork.
Pour remaining sauce mixture over the pork.
Place the lid on the Instant Pot, turn the vent to Seal – and cook on manual for 75 minutes (high pressure).
When cooking is complete, allow the Instant Pot to do a natural release for 10 minutes, then open the pot.
Remove the pork and place in a large bowl. Shred the meat using two forks.
Add the remaining sauce from the instant pot until you have the consistency you prefer.
Serve with hot buttered rolls and coleslaw.
Devour.
Notes
Add some cumin to the cooking sauce for a deeper flavor.
Buy or make (!) several different types of rolls for people to choose from. My favorite is my Homemade Hamburger Buns.
Allow people to sweeten or spice it up - use a spicy barbecue sauce, or a sweet one or make Homemade BBQ Sauce (from Dash of Herbs)!
Serve with fresh coleslaw, some potato chips and plenty of napkins.
Nutrition
Calories:
217
kcal
|
Carbohydrates:
16
g
|
Protein:
26
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
383
mg
|
Potassium:
562
mg
|
Sugar:
13
g
|
Vitamin A:
545
IU
|
Vitamin C:
2.2
mg
|
Calcium:
32
mg
|
Iron:
1.8
mg