Instant Pot Pulled Pork
You’ll love how easy this is to make and everyone will think it took you all day to make. There’s so many ways to serve this but it’s so delicious that it won’t last long. Make my Creamy Coleslaw recipe as a perfect topping or side. It can be divided and frozen for future meals too.
Ingredients
- 4 lb Pork Butt roast, boneless or bone-in
- 3 Tbsp light brown sugar
- 1 tsp ground mustard
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 cup chicken stock
- 1 Tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 2 Tbsp olive oil
- ½-1 cup BBQ sauce and/or juice drippings
Instructions
- Trim the fat from the pork roast and cut into 4 equal sized chunks. In a large bowl, add all the dry ingredients and whisk together. Add the pork roast chunks to the rub mix and coat well. Let sit for 30 minutes.
- Add olive oil to Instant pot and set to Saute. Once it indicates hot, add 2 pieces of pork and sear each side for about 2 minutes; remove and repeat with remaining pork chunks. Once pork is seared and removed from the pot, press cancel and add ½ cup stock to deglaze the bottom of the pot; scrape with a wooden spoon. Add remaining stock, Worcestershire sauce, and liquid smoke.
- Place chunks of pork roast directly into the liquid and space out as much as possible. Secure the lid and set vent to sealing. Pressure cook/ manual on high pressure for 60 minutes.
- Let in pressure release naturally for 20 minutes or until pin drops. Remove pork to a large bowl and shred with 2 forks. Add the BBQ sauce and a little of the juice drippings from the Instant Pot or skip the sauce and just add the juice drippings.
Notes
- Pork butt is also called Pork shoulder or Boston butt.
- Serving suggestions: with rice or baked potatoes, in tacos, taco bowls, or on a toasted french roll topped with my Creamy Coleslaw recipe.