Instant Pot Pulled Pork (Printer-Friendly)

Tender, flavorful pork shoulder slow cooked in an Instant Pot and finished with a savory BBQ sauce.

# What You’ll Need:

→ For the Pork

01 - 4 pounds pork shoulder (Boston butt), trimmed and cut in half if needed
02 - 2 tablespoons canola oil

→ Dry Rub

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

→ Cooking Liquid

10 - 1 cup apple juice
11 - 1/2 cup apple cider vinegar
12 - 1/2 cup low sodium chicken broth

→ Homemade BBQ Sauce

13 - 1 cup cooking liquid reserved from pork
14 - 1 cup ketchup
15 - 1/3 cup brown sugar
16 - 1/4 cup apple cider vinegar
17 - 1 tablespoon Worcestershire sauce
18 - 1 tablespoon Dijon mustard
19 - 1/2 teaspoon smoked paprika
20 - 1/4 teaspoon ground cumin
21 - 1/4 teaspoon kosher salt
22 - 1/4 teaspoon freshly ground black pepper

# Steps to Make This:

01 - Trim excess fat from pork shoulder and cut in half if needed to fit into the Instant Pot.
02 - Mix all dry rub ingredients in a bowl. Generously apply the seasoning on all sides of the pork, ensuring full and even coverage.
03 - Set Instant Pot to 'Sauté' mode and add canola oil. Sear pork on each side for 2–3 minutes until browned. Work in batches if necessary. Remove pork and set aside.
04 - Pour apple juice, apple cider vinegar, and chicken broth into Instant Pot, scraping the bottom to release any browned bits.
05 - Return seared pork to Instant Pot. Close the lid and seal the pressure valve. Cook on high pressure for 60 minutes. Allow natural release for 10–15 minutes, then carefully vent any remaining pressure manually.
06 - Twist off and remove pork from the liquid. When cool enough to handle, discard excess fat and membrane, then shred meat using two forks.
07 - Pour cooking liquid through a fine mesh strainer and reserve 1 cup for barbecue sauce.
08 - With Instant Pot set to 'Sauté,' add reserved 1 cup cooking liquid, ketchup, brown sugar, additional apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, cumin, salt, and pepper. Stir and simmer until slightly thickened, about 5–8 minutes.
09 - Return shredded pork to the Instant Pot or a large bowl and pour desired amount of barbecue sauce over the meat. Toss to coat evenly.
10 - Serve hot with your choice of accompaniments such as buns, slaw, or as a main dish.

# Additional Notes:

01 - Letting pressure release naturally helps keep the pork exceptionally moist and tender.
02 - Reserve extra barbecue sauce for serving or topping leftovers.

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