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Meal Instructions
Specimen #0100·INSTANT POT·Easy

Instant Pot Pulled Pork

Fall-apart tender pork shoulder coated in smoky BBQ sauce, pressure cooked to perfection in just one hour instead of the usual eight.

Cook temp
HIGH PRESSURE
Total time
85m
REST
0m
Serves
8
PULL AT
205°F
Ingredients
4 lbs Pork Shoulder — bone-in or boneless
1 cup BBQ Sauce
2 tbsp Apple Cider Vinegar
2 tbsp Brown Sugar
1 tbsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Cumin
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 cup Chicken Broth
Equipment
Instant Pot
Two Forks
Cutting Board
DirectionsGet to the point
1Rub 4 lbs pork shoulder with brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
2Place in Instant Pot with 1/2 cup chicken broth and 2 tbsp apple cider vinegar. Lock lid.
3Cook on High Pressure for 60 minutes. Natural release 15 minutes, then quick release.
4Shred with two forks, toss with 1 cup BBQ sauce, and serve on buns.
Dad pro tip

Make a massive batch and freeze in portions. Pulled pork freezes beautifully and reheats for sliders, tacos, loaded baked potatoes, nachos, and pizza toppings all week long.

Kid adjustment

Use a sweeter, milder BBQ sauce without too much heat. Serve on slider buns for little hands and let kids add their own toppings.

Reheat

Reheat in a covered pot over medium-low heat with a splash of broth and extra BBQ sauce to keep it moist.

BASIS: Instant Pot on High Pressure for 60 minutes with 15-minute natural release. USDA FSIS pork shoulder pullable tenderness target 205°F.380 kcal · 38g protein · 16g carbs · 18g fat
USDA FoodData Central #168380
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