Printable Recipe link: https://jenniferbanz.com/instant-pot-pulled-pork
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes Servings: 8
2 Tablespoons avocado oil
1 Boneless pork shoulder, pork butt, or picnic roast cut into large chunks
1/4 Cup BBQ rub. (see below for rub recipe)
1 Cup water
Salt and Pepper to taste
Brown the Pork Shoulder
Set your Instant Pot to high sauté. Toss the chunks of roast in the BBQ rub. When the Instant Pot is hot, add the oil, then 1/2 to 1/3 of the pork chunks. Let the meat cook on each side for about 1 minute or until browned. Continue with the rest of the meat. Remove from the pot and set aside.
Deglaze the Instant Pot
Browned and burnt bits on the bottom of the pot will keep it from coming to pressure. Add the water to the hot pot and scrape these bits from the bottom with a wooden spoon.
Pressure Cook the Pork
Add the trivet in with the water, then add the pork chunks on top of the trivet. Seal the lid, make sure it is on “sealing”, and set the cook time for 15 minutes at high pressure. Allow a 10 minute natural pressure release, then release the rest of the pressure.
Pull the Pork
Pull all of the meat out of the Instant Pot into a serving bowl and it will be fall apart tender. I squeezed each chunk with tongs instead of pulling with 2 forks. Taste for seasoning.
1/4 Cup Brown Sugar Sweetener (Click here to see my favorite)
1 Tablespoon Kosher salt
1 Tablespoon Chili Powder
2 teaspoons Ground black pepper
2 teaspoons Smoked paprika
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 teaspoon Ground mustard
1 teaspoon Turmeric